Indulge in this baked Southern mac and cheese recipe featuring cheddar, Monterey jack, and mozzarella. This simple recipe is made with eggs (no roux!). It’s custardy, decadent, and comforting; perfect for family gatherings or your next holiday meal or special occasion. You may also like our gouda mac and cheese recipe!
Follow our easy, step-by-step recipe instructions updated with pictures and video!
This soul food mac and cheese (aka Black folks mac and cheese recipe) is soft and custardy and features a blend of four cheeses: mild and sharp cheddar, Monterey jack, and mozzarella.
The creaminess and texture come from evaporated milk, half & half, and eggs. The best part: it’s baked in the oven to get that lightly golden top we all know and love!
Southern mac and cheese can be made with or without roux. This recipe is made without roux.
However, you might also want to check out our Gouda baked mac and cheese that’s made with a flour and butter roux, sharp cheddar, and Colby jack.
People also always ask us about butter—for this version it’s optional. We’ve made this recipe with and without it, and our personal opinion is that it doesn’t need butter because it will make it greasy.
What we love about this recipe
- It’s creamy and custardy: We love how decadent and rich this Southern mac and cheese is. The eggs and evaporated milk give it that nice custard like texture.
- It’s made with real cheese: No Velveeta over here, folks! This recipe uses real cheese so it melts perfectly.
Ingredients
A full ingredient list with exact amounts can be found in the recipe card below.
- Pasta: Marrekus loves the corkskrew shape of cavatappi and all the nooks and crannies. However, you can use elbow macaroni, rotini, or shells, etc.
- Eggs: They hold everything together and create a custard-like texture.
- Evaporated milk and half & half: For all the creamy goodness.
- Sharp cheddar cheese and mild cheddar cheese
- Monterey jack cheese
- Mozzarella cheese: Specifically the Kraft Shredded Cheese with a Touch of Philadelphia for a Creamy Melt. It contains cream cheese so it’s super melty and creamy.
- Diamond Crystal Kosher Salt: Start with less and adjust to taste if using any other type of salt!
- Ground black pepper
- Optional spices: Paprika, garlic powder, onion powder, ground mustard, cayenne, etc. See
- Cooking spray oil, for greasing (alternatively, you can use butter).
Pre-shredded cheese vs. block cheese
- Southern baked macaroni is best when made with solid block cheese. Block cheese is typically fresher because it’s not pre shredded; it has a longer shelf life and retains its flavor and moisture better. Block cheese also tends to melt more smoothly and evenly.
- Pre shredded store-bought cheese is convenient for quick meal preparation, as it eliminates the need for grating. However, it may not melt as smoothly as freshly grated, depending on the brand and additives.
Substitutions and modifications
- Other Cheeses: The different cheeses can vary widely, but here are some of our favorite combinations to use: Colby jack, pepper jack, American cheese, smoked havarti, smoked gouda, cream cheese, and white cheddar cheese. If you can’t find Kraft Mozzarella Shredded Cheese with a Touch of Philadelphia for a Creamy Melt at your local grocery store, we recommend choosing from one of the substitutions.
- Milk/Cream: You can use heavy cream and/or milk instead of evaporated milk and half & half.
- Heavy cream is richer and fattier, so it would be much heavier and decadent.
- Milk can be used as a lighter alternative. Whole milk is the best choice, but you can also use 2% or even skim milk.
How to make Southern baked mac and cheese
Detailed instructions can be found in the recipe card below.
Step 1: Bring a large pot of water to a boil. Don’t forget to be generous with the salt; it’ll add great flavor to the pasta! Cook according to the package instructions, but keep an eye on it and aim for that perfect al dente texture. Once pasta is cooked, drain it and set it aside.
Step 2: In a large bowl, beat all three eggs until they get frothy.
Step 3: Add the evaporated milk to the beaten egg and give it a good mix. Pour in the half & half and keep mixing until everything blends together well.
Step 4: Add butter grated cheeses into the mixture; save 1/2 cup of sharp cheddar and 1/2 cup of Monterey jack for later. You can also cube the cheese if that’s easier.
Step 5: Gently fold in the cooked macaroni into the cheesy milk mixture.
Step 6: Season with salt and black pepper, and any additional seasonings if using. Stir until well-coated.
Step 7: Get your baking dish ready by spraying it with non-stick cooking spray or greasing it with butter. Transfer your macaroni mixture to the greased baking dish. Sprinkle the reserved cheddar and Monterey jack on top.
Step 8: Bake at 350°F, uncovered, for about 40 minutes, or until it becomes beautifully golden and bubbly.
Step 9: Allow it to sit for 5-10 minutes before serving. This helps it set and cool a bit. Serve and enjoy!
Southern mac and cheese recipe tips
- Type of Cheese: Different brands and types of cheese can have varying melting properties. For optimal results, using high-quality cheese that melts well is crucial. Also, pre shredded cheese often contains anti-caking agents that might affect the melting process.
- Pre-shredded Mozzarella: The recipe specifies Kraft Mozzarella Shredded Cheese with a Touch of Philadelphia for a Creamy Melt. It’s essential to use a type of mozzarella that melts smoothly. If the mozzarella used doesn’t have good melting properties, it could affect the overall texture of the dish.
- Room Temperature Ingredients: If time permits, allow the eggs, evaporated milk, and half & half to sit at room temperature for 30 minutes before incorporating them into the mixture. This promotes smoother blending and a creamier texture in the final dish.
- Cheese Incorporation: Ensure that the cheese is evenly distributed in the mixture. Sometimes, if the cheese is not well-mixed or evenly layered, certain parts of the dish may not melt as expected.
- Covering the Dish: If you notice the top layer of cheese browning too quickly before the inside is fully cooked, consider covering the dish with foil for part of the baking time and then uncovering it to achieve a golden crust.
- Baking Temperature and Time: Adjust the baking time based on the visual cues of the dish (golden and bubbly) rather than strictly adhering to the time.
What goes good with mac and cheese
Serve straight from the baking dish for a comforting and cozy family-style meal alongside these Southern favorites:
- Fried Chicken: An obvious pairing for Southern mac and cheese, this easy recipe is crispy, golden, and full of flavor! Our blend of flour, cornstarch, and seasonings guarantees an irresistibly crispy coating every time.
- Smothered Chicken: Tender, juicy chicken thighs smothered in a rich, flavorful gravy, is a Southern classic that complements mac and cheese perfectly.
- Smothered Oxtails: Another soulful favorite, these slow-cooked oxtails are smothered in a flavorful gravy with bell pepper and onion and served over rice.
- Fried Catfish: They have a crispy golden brown cornmeal crust and are seasoned to perfection with fish fry seasoning.
- Candied Yams: Our recipe features sweet and buttery sweet potatoes, with sugar and warm spices. A traditional soul food candied yams recipe passed down from generation to generation.
- Collard greens: We’ve got two great recipes for collards—soul food collard greens and collard greens with smoked turkey. They’re both equally delicious with Southern-style macaroni and cheese.
- Boiled Cabbage: This Southern cabbage recipe made with a smoky, meaty broth with seasonings and spices.
- Pork Chops: We have a deep fried pork chops recipe, as well as grilled pork chops and smothered pork chops. Take your pick!
Frequently asked questions
Summary
This indulgent Southern baked mac and cheese recipe features a blend of cheddar, Monterey Jack, and mozzarella. What sets this dish apart is that it’s prepared without a roux. It’s perfect for those seeking an authentic taste of Southern comfort, and a must-try for anyone looking to elevate their mac and cheese game.
Southern Mac and Cheese
Ingredients
- 2 cups cavatappi or elbow macaroni, shells, etc.
- 3 large eggs room temperature
- 1 (12-ounce) can evaporated milk room temperature
- 1 1/2 cups half & half room temperature
- 1 (8-ounce) block mild cheddar cheese shredded (or cubed), room temperature
- 1 (8-ounce) block Monterey jack cheese shredded (or cubed), room temperature
- 1 (8-ounce) block sharp cheddar cheese shredded (or cubed), room temperature
- 1 (8-ounce) package Kraft Mozzarella Shredded Cheese with a Touch of Philadelphia for a Creamy Melt room temperature (*see recipe note below)
- 2 teaspoons Diamond Crystal Kosher Salt (start with less and adjust to taste if using any other type of salt)
- 1/2 teaspoon ground black pepper
Special Equipment:
- 9 in x 13 in baking dish
- A cheese grater is needed to shred your own cheese.
Instructions
- Preheat oven to 350°F (175°C).
- Bring a large pot of water to a boil. Cook macaroni according to the package instructions, until al dente, about 8-10 minutes. Drain and set aside.
- Beat eggs in a large bowl until they get frothy. Add evaporated milk and stir. Pour in half & half and keep mixing until blended well.
- Add shredded cheese to the mixture, but reserve 1/2 cup of sharp cheddar and 1/2 cup of Monterey jack cheese for later.
- Gently fold in cooked macaroni into the cheesy milk mixture. Season with salt and black pepper, and any additional seasonings if using. Stir until well-coated.
- Spray baking dish with non-stick cooking spray or grease with butter, then transfer mac and cheese to greased dish.
- Sprinkle reserved sharp cheddar and Monterey jack cheese on top of the macaroni.
- Bake at 350°F, uncovered, for about 40 minutes, or until it is golden and bubbly.
- Allow it to sit for 10-15 minutes before serving so that it can settle and thicken.
Video
I love how easy it was to make this mac and cheese recipe! I definitely enjoyed every cheesy and tasty bite! Yum!
Oh good, I love to hear that! -K
I loved the combination of cheeses in this mac and cheese recipe. Your recommendation to use a creamy melt style mozzarella was super-helpful in achieving a really creamy dish.
Yes, the creamy melt style is awesome, it has the cream cheese in it, yumm! Glad you love it! -K
This was my first time making Mac with mozzarella and it was delicious. Will definitely use your method for Christmas!
My husband stands by using mozz! Glad you loved it! -K
I just made a change in our Christmas menu. I’m making this instead of that Funeral Potato thing. Love it!
Yay! Happy to hear it. I am not familiar with the funeral potatoes?
I am so glad to see a recipe that my family has been making for generations! Great recipe except that unsalted butter is a must for me, also 1 c. of half & half and 1 c. Of buttermilk.
I bet the butter makes it nice and rich! I’ll have to try it that way. Thanks for commenting! -K
I made this exactly as written and it was incredible! This is the best Mac and cheese we have ever had! I have always started with a roux and used a bread crumb topping. This is 1,000 times better. Moist, cheesy, gooey deliciousness!
Aww, thank you! We love to hear that you enjoyed our southern mac and cheese. It means so much! We love this recipe too!
Love this recipe! I boil my noodles in 4-6 teaspoons of chicken bouillon for extra flavor. I made some for a party today and it was a crowd favorite! Next time I’ll double the recipe.
That’s awesome, Frances! We love to hear that. Boiling the noodles in chicken bouillon sounds amazing! -K
I’m curious….. why isnt butter included in this recipe…?
You can add butter (it’s optional) but I’ve made this recipe with and without butter. It honestly doesn’t need it because the cheese is already oily. Butter makes it too greasy in my opinion.
I’ve just read your recipe and will DEFINITELY be making it for my next larger gathering. May I suggest two things? 1) You advise how many people this recipe is expected to serve and 2) what SIZE of casserole should one use. If you do not use spray oil I imagine you could just oil the casserole with butter or oil – yes?
Many thanks, I look forward to reading and trying your recipes.
Hi Cathy! Thank you for checking out our recipe and for your suggestions! We will update the post with this information! I just checked the dish I used, and it’s a 3-quart Pyrex baking dish. We used the “deep dish” Pyrex, so the dimensions are 7 in x 11 in x 2.7 in. It’s comparable to a standard size 9 in x 13 in dish. The cheesy milk mixture is “wet”, and it was filled to the rim. As it cooks and then rests it will settle and firm up. In regards to serving size, for larger servings, you can estimate about 6 to 8 servings or 10 to 12 for smaller servings. Feel free to oil the casserole dish with butter! Thanks again and we hope you enjoy!
Is it supposed to be soupy when you put it in the pan?
The cheesy milk mixture is “wet”, and as it cooks and then rests it will settle and firm up.
Can this recipe be made ahead of time?
Hi! You can definitely prepare it the day before, and just put it in a baking dish or pan and wrap it. Then, bake it the next day. However, I do not recommend making ahead and freezing or anything like that.
Can I freeze leftover
This recipe was the best mac and cheese ever. After combining the main ingredients, we divided it into 1lb tins where we added things like bacon, mushrooms, and or tomatoes, according to our taste. I cooked it for 30 minutes, topped it with hot honey and it was perfect!
What size pan is recommended for this recipe?
Hi! We used a 3-quart baking dish (specifically the “deep dish” 3-quart Pyrex, the dimensions are 7 in x 11 in x 2.7 in.). It’s comparable to a standard size 9 in x 13 in dish.
Delicious! Kid approved.
Absolutely delicious! Thank you!!
Awesome, we love to hear it!!! xoxo