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.
Erin J. says
Delicious! Kid approved.
Judy Britt says
What size pan is recommended for this recipe?
cooks with soul says
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.
eek says
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!
Kamora Taylor says
Can I freeze leftover
Aaron nelson says
Can this recipe be made ahead of time?
Krysten and Marrekus Wilkes says
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.
Amy B says
Is it supposed to be soupy when you put it in the pan?
cooks with soul says
The cheesy milk mixture is “wet”, and as it cooks and then rests it will settle and firm up.
Cathy Silvera says
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.
cooks with soul says
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!
MsBonnie says
I'm curious..... why isnt butter included in this recipe...?
Krysten and Marrekus Wilkes says
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.
Frances says
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.
cooks with soul says
That's awesome, Frances! We love to hear that. Boiling the noodles in chicken bouillon sounds amazing! -K
Monica says
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!
cooks with soul says
Aww, thank you! We love to hear that you enjoyed our southern mac and cheese. It means so much! We love this recipe too!
Desiree Martin says
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.
cooks with soul says
I bet the butter makes it nice and rich! I'll have to try it that way. Thanks for commenting! -K
Jan S says
I just made a change in our Christmas menu. I'm making this instead of that Funeral Potato thing. Love it!
cooks with soul says
Yay! Happy to hear it. I am not familiar with the funeral potatoes?
Jazz says
This was my first time making Mac with mozzarella and it was delicious. Will definitely use your method for Christmas!
cooks with soul says
My husband stands by using mozz! Glad you loved it! -K
Marta says
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.
cooks with soul says
Yes, the creamy melt style is awesome, it has the cream cheese in it, yumm! Glad you love it! -K
Marcus Avery Christon says
I love how easy it was to make this mac and cheese recipe! I definitely enjoyed every cheesy and tasty bite! Yum!
cooks with soul says
Oh good, I love to hear that! -K