Our Southern baked mac and cheese is rich, creamy, and full of soul food flavor. It's made with a blend of cheddar, Monterey Jack, and mozzarella, plus eggs and evaporated milk for that perfect custard texture. This mac and cheese bakes up with a golden, bubbly top that always hits the spot, whether it’s for Sunday dinner, cookouts, or holiday gatherings.
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Recipe Highlights
- ⏱️ Ready In: 1 hour
- 🍽️ Serves: 8 (perfect for family dinners or potlucks)
- 👩🏽🍳 Difficulty: Easy to Moderate (no roux! just mix, bake, and enjoy)
- 🧀 Cheesy Goodness: Sharp cheddar, mild cheddar, Monterey Jack, and mozzarella for that ooey-gooey goodness!
In our family, Southern baked mac and cheese isn’t just a side dish...it’s the side dish! It’s right up there with collard greens with smoked turkey and Southern candied yams. This is our go-to recipe, and we know it’s amazing because there are never any leftovers!
Our favorite part is when the top is golden and crisp, with those little cheese bubbles around the edges. That’s how you know it’s gonna be good! Serve it alongside this oxtail recipe, our smothered pork chops, or this fried chicken recipe made without buttermilk and you’ve got the perfect soul food Sunday dinner.
Why You'll Love This Recipe
- That crust, though: You get that golden, cheesy top that’s slightly crisp! No breadcrumbs needed, just good cheese and the right bake time.
- Tested and perfected: After testing it a dozen times, we dialed in the perfect cheese-to-liquid ratio. It’s creamy and flavorful without being oily or overly dense.
- No roux: There’s no roux here, just a creamy mix of eggs, evaporated milk, and half & half.
Reader Reviews
- ⭐️⭐️⭐️⭐️⭐️ "This is our ABSOLUTE FAVORITE MAC & CHEESE RECIPE EVER!!!!...I wouldn't change anything about it. It's perfect!" (Mary & Angelo)
- ⭐️⭐️⭐️⭐️⭐️ "Awesome recipe. Easy to follow instructions and it turned out great! The whole family loved it, and it's now my go to recipe. Thanks for sharing it." (Patricia G.)
- ⭐️⭐️⭐️⭐️⭐️ "Absolutely delicious! Thank you!!." (Dawn)
Ingredients
- Cheese: We use a blend of sharp cheddar, mild cheddar, Monterey Jack, and mozzarella. For best results, shred the cheese from a block (it melts smoother and tastes fresher).
- Eggs: Eggs are key for creating that custard-style texture Southern baked mac is known for. They help the mac and cheese set up in the oven so it holds its shape when sliced.
- Evaporated milk + half & half: This combo gives the dish a creamy, velvety base without being too heavy. It’s the secret to getting that rich, baked texture. Whole milk or cream can be substituted, but we love the balance this mix provides.
See the recipe card below for full information on the ingredients and quantities.
How to Make Southern Baked Mac and Cheese (Step-by-Step)
- 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.
- In a large bowl, beat all three eggs until they get frothy. 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.
- Add grated cheeses into the mixture; save ½ cup of sharp cheddar and ½ cup of Monterey jack for later. You can also cube the cheese if that's easier.
- Gently fold in the cooked macaroni into the cheesy milk mixture. Season with salt and black pepper, and any additional seasonings if using. Stir until well-coated.
- 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.
- Bake at 350°F, uncovered, for about 40 minutes, or until it becomes beautifully golden and bubbly. Allow it to sit for 10-15 minutes before serving. This helps it set and cool a bit. Serve and enjoy!
Hint: You’ll know it’s ready when the top is golden brown and bubbly, and the edges are nice and set!
What to Serve with Baked Mac and Cheese
This mac and cheese recipe goes great with other classic soul food recipes like collard greens with ham hocks, fried chicken (made without buttermilk), or these classic deep fried pork chops. One of our favorite side dishes to pair with mac and cheese is fresh green beans and potatoes cooked down with smoked turkey.
Storing and Reheating Leftovers
Let mac and cheese cool to room temperature, then cover it tightly with foil, plastic wrap, or transfer to an airtight container. It keeps well in the fridge for up to 3-4 days.
To reheat, cover with foil and warm it in the oven at 275°F until heated through, or microwave individual portions until hot.
Expert Tips
- Pasta: Cook macaroni until it’s al dente (meaning it’s still got a little bite to it). If it gets too soft, it won’t soak up the cheesy milk mixture and you might end up with runny mac and cheese. Also, make sure to drain the pasta really well so you’re not adding extra moisture to the dish.
- Resting Time: After your mac and cheese comes out of the oven, give it at least 15 minutes to rest. This helps everything thicken up and hold together better when you dig in.
- Type of Cheese: Not all cheese melts the same. Using good-quality block cheese that melts smooth makes a big difference. Also, pre-shredded cheese sometimes has anti-caking agents in it to keep it from clumping, which can affect how it melts.
- Cover the Top: If the cheese on top starts browning too fast for your liking and the inside isn’t done, just add a piece of foil over the dish for a bit. Then take it off at the end to get that nice, golden crust.
Southern Mac and Cheese Recipe FAQs
Absolutely! You can prep the eggs, milk, and cheese mixture and cook the pasta ahead, but don’t mix them together just yet. Keep the pasta and cheese mixture in separate airtight containers in the fridge. When you’re ready to bake, just combine everything, pour it into your dish, and bake as usual. Both parts will stay good in the fridge for up to 1–2 days before baking.
This recipe doesn’t use butter because it’s creamy and delicious just as it is. But if you really want to, feel free to add 1 or 2 tablespoons—you probably won’t hurt the recipe, but it’s not necessary.
Eggs help everything stick together and give baked mac and cheese that creamy, custard-like texture.
Yes! For baked mac and cheese without eggs, try our Gouda mac and cheese recipe. It’s made with a butter and flour roux that creates a rich, creamy cheese sauce with no eggs needed.
More Southern Side Dish Recipes
Looking for more Southern side dish recipes for dinner? Try these:
If you tried this Southern Baked Mac and Cheese or any other recipe on our blog, consider leaving us a 🌟 star rating and let us know how it went in the 📝 comments!
📖 Recipe
Southern Baked Mac and Cheese (Soul Food Recipe)
Equipment
- 9x13-inch baking dish
- cheese grater for shredding block cheese
- Hand mixer to mix the eggs, milk, and half-and-half together
Ingredients
- 2 cups cavatappi or elbow macaroni, shells, etc. (uncooked)
- 3 large eggs room temperature
- 1 (12-ounce) can evaporated milk room temperature
- 1 ½ 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
- 2 teaspoons Diamond Crystal Kosher Salt (start with less and adjust to taste if using any other type of salt)
- ½ teaspoon ground black pepper
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 ½ cup of sharp cheddar and ½ 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
Notes
- Substitutions: Use your favorite cheese! Smoked cheddar, Colby Jack, Pepper Jack, cream cheese, and Gouda are great options. Swap out evaporated milk for heavy cream if you want it more rich, or choose whole milk or half & half for a lighter dish.
- Pasta: Cook macaroni until it’s just tender but still a little firm (al dente). Drain it well to avoid extra moisture that can make the mac and cheese runny.
- Resting Time: Let the mac and cheese sit for at least 15 minutes after baking so it thickens and holds together better.
- Cheese: Use good-quality block cheese for smooth melting. Avoid pre-shredded cheese because it may not melt as well.
- Cover the Top: If the top browns too fast but the inside isn’t done, loosely cover the dish with foil, then remove it near the end to get a golden crust.
Mary & Angelo says
This is our ABSOLUTE FAVORITE MAC & CHEESE RECIPE EVER!!!! I lost your recipe & tried a different one & my husband had a "FIT"! We all love this recipe! I wouldn't change anything about it. It's perfect! Now I have a copy of this recipe in my phone, in a drawer in my kitchen, & in a book of recipes I keep. So now I'm prepared.
Krysten Wilkes & Marrekus Wilkes says
That just made my whole day! I totally feel you on keeping multiple copies, lol… I do the same with my favorite recipes! Thank you so much for coming back and sharing this, it means everything to us! 💛🧀
RB Jones says
I used this recipe yesterday, it was delicious and easy! Thank you very much for sharing!
Krysten Wilkes & Marrekus Wilkes says
That's so wonderful to hear—thank you for trying it out! We're so glad you enjoyed this mac and cheese, and we appreciate you taking the time to leave a kind comment!
Patricia Gilbert says
Awesome recipe. Easy to follow instructions and it turned out great! The whole family loved it, and it's now my go to recipe. Thanks for sharing it.
Krysten Wilkes & Marrekus Wilkes says
That’s amazing to hear! I’m so glad you and your family loved it. Thanks for trying the recipe and taking the time to share your feedback—it means a lot!
Linda says
I shall definitely try this recipe as my husbands likes Mac and Cheese.
Dawn says
Absolutely delicious! Thank you!!
Krysten and Marrekus Wilkes says
Awesome, we love to hear it!!! xoxo