Best Southern Mac and Cheese Recipe 

Try making the Best Southern Mac and Cheese Recipe soon. It is easy to make, loaded with cheesy flavor, and perfect to share with your friends and family. Just a few simple ingredients, but worth every bite!

If you're craving more tasty mac and cheese recipes, then be sure to try making some Stovetop White Cheddar Mac and Cheese, One Pot Broccoli Mac and Cheese, or some Pressure Cooker Mac and Cheese. 

Macaroni and Cheese is one of those dishes that can go wrong very fast. Which is surprising when you think about the few ingredients that are involved.

Macaroni pasta.

Cheese.

Butter.

Milk.

This dish is also not that complicated at all, but I've had some mac and cheese that's too dry, too wet, not enough pasta, too much pasta, not enough cheese, no seasoning. The whole thing sounds like a science experiment gone wrong. The best mac and cheese to me has all of those things in the perfect balance.

Buttery. Creamy. Cheesy.

Why You'll Love This Soul Food Mac 

My uncle made the absolute best mac and cheese ever! He only used Cracker Barrel cheddar cheese, along with a little pinch of sugar. Instead of whole milk, he always used heavy cream and half and half. It was always amazing and at family gatherings. If it was on the table, there were not going to be any leftovers for you to take home to enjoy later. Legends are made of this stuff.

Over the years, I've tried to duplicate his recipe with no success, but along the way, I did come up with my version that I will share with you now.

This recipe makes a large rectangle 9x13 inch baking dish, but you can cut the recipe in half and bake it in a square baking dish instead. I took a page from my uncle’s book and chose to use half and half and heavy cream instead of milk. It makes for a rich and creamy cheese sauce that binds well to the cooked macaroni pasta.

For the shredded cheese, it's best to buy the cheese in bulk (the block) and shred it yourself because it melts so much better in my opinion. You can also use a mixture of cheese such as half sharp cheddar cheese and half gouda. Whatever combination you prefer as there aren’t any rules for the cheese options.

Let's get started! 

Recipe Variations

• Instead of using elbow macaroni, try using another short pasta such as conchigliette (small or medium shells), cavatappi, cellentani, or lumache pasta. 
• Half and half work best, but you can use canned evaporated milk instead. 
• Adjust the seasoning if you prefer to your taste, add in some smoked paprika, cayenne pepper, or a bit of cajun seasoning or creole seasoning. 
• Do not omit the dry mustard powder, but if you don't have it then you can use yellow mustard instead. 
• We're keeping this strictly classic comfort food so there is no need to add cream cheese, sour cream, or bread crumbs to the recipe. Sometimes less is best. 

Ingredients You'll Need to Make Mac n Cheese

1. Elbows Pasta - Classic pasta used in most macaroni and cheese recipes. Feel free to use cellentani or shell pasta instead of elbow macaroni. 
2. Shredded Cheese - Go with any cheddar cheese that you prefer or a blend of different cheeses. I love using a cheese mixture of extra-sharp cheddar cheese, mild cheddar cheese, and gouda cheese. This is a great time to use any leftover cheese that you may have tucked away in the refrigerator. Some other cheese options that can be used are colby jack, mozzarella cheese, monterey jack cheese, and pepper jack cheese. Use a box grater to shred a block of cheese yourself instead of using the pre-shredded cheese. Trust me, it melts so much better and does not contain any additional ingredients.    
3. Butter - Any brand that you prefer and can easily locate at the grocery store. Salted or unsalted butter, either will work. Also, butter the bottom and sides of the baking dish before adding the pasta. 
4. All-Purpose Flour - Plain with nothing added, helps to thicken the cheesy sauce and combines with the melted butter to create the roux base. 
5. Half and Half - A great substitute for whole milk, but you can use whole milk instead if you prefer. Canned evaporated milk works well too. 
6. Heavy Cream - Thickens the sauce and makes it smooth with a creamy texture. 
7. Dry Mustard Powder - Adds a sharp and tangy kick that cuts the heavy cream sauces. May use yellow mustard instead in the same unit of measure. 
8. Garlic Powder - Provides a slight amount of garlic flavor to the homemade mac. You may also add in some onion powder as well if you prefer. 
9. Salt and Ground Black Pepper - Seasons the southern macaroni overall and brings out the ingredient flavors. Any salt such as sea salt or kosher salt can be used. Try to use freshly ground black pepper. Adjust as needed. 

See the recipe card below for exact ingredient quantities and instructions.

How to Make Southern-Style Macaroni 

Begin the southern style mac by cooking the macaroni noodles. Grab a large stockpot or Dutch oven, fill it with water, and add lots of salt because it will help season the pasta. Allow the water to come to a boil before adding the pasta.

Cook the pasta until it is just under al dente, it will fully cook once in the oven. It should still have a stiff bite to it. Carefully remove the pasta from the stovetop and drain off all of the water. Add it to a separate large mixing bowl while you continue with the rest of the recipe. 

Preheat the oven to 375 degrees F. and butter the bottom and sides of a 9x13-inch baking/casserole dish. Set it aside. 

Using the large stock pot over medium-high heat, add the butter and allow it to melt and become foamy. Add the all-purpose flour and stir or whisk continuously until it dissolves and thickens. 

Slowly add the half and half and heavy cream, stirring the mixture continuously. Allow the mixture to cook for about 2 to 3 minutes. 

Add in the dry mustard powder, garlic powder, salt, and ground black pepper and stir to combine. 

Add the shredded cheese and stir continuously to allow the cheese to completely melt to form the cheese sauce, this may take about 2 to 3 minutes. 

Grab the cooked macaroni pasta that you set aside and add it to the cheese sauce. Stir until evenly distributed and the pasta is covered in the sauce.

Pour the pasta into the prepared buttered baking dish.

Spread the pasta evenly into the bottom of the baking dish. Top with an even layer of additional shredded cheese.

Place the macaroni into the oven to bake for about 15 to 20 minutes until golden brown and bubbly. 

If you would like to brown the top of the mac and cheese, place it under the broiler on high for 2 to 3 minutes. Carefully remove it from the oven and allow it to cool for about 5 to 10 minutes before serving. Serve warm as a main dish or with your holiday meal or Sunday dinner and enjoy!

Recipe Tips & Tricks 

• Be sure to undercook the macaroni. It should be cooked just below al dente. It should be stiff and still have a bite to it. At this point remove it from the stovetop and drain off the water. The pasta will continue cooking in the oven. 
• Shred blocks of cheese yourself using a box grater, food processor, or stand mixer attachment. This ensures the cheese does not have any additional preservatives and melts so much better. 
• The types of cheese that you use it important. The best cheeses I have found are sharp cheddar, extra-sharp cheddar, mild cheddar, and gouda cheese. I prefer to use different kinds of cheeses in my mac and cheese. 
• Try not to overbake your mac and cheese! It really only needs to bake for about 20 minutes in the oven. Once the cheese has fully melted and is bubbly remove it from the oven. This will make sure that you have creamy macaroni and cheese that is not dry and chewy. If you want the top to brown a little more, place it under the broiler for a couple of minutes. 

Storage 

Make Ahead Option. This side dish recipe is perfect to make up to 24 hours in advance. Just fully prepare the mac and cheese up until you cover the top with shredded cheese. Cover it tightly with aluminum foil and place it in the refrigerator. Continue with the rest of the instructions/baking the next day. 

Storage. If you have any leftover macaroni and cheese, be sure to allow it time to cool to room temperature before storing. If you're storing it for a day, then simply cover it tightly with aluminum foil or plastic wrap and place it in the refrigerator. If storing it for 3 to 4 days, transfer the mac and cheese to an airtight container and place it in the refrigerator. 

Freezing. Unbaked but assembled mac and cheese can be stored in the freezer for up to 2 months. Make sure it's in a freezer and oven-safe container and cover it tightly with a double layer of aluminum foil before placing it in the freezer. Transfer it to the refrigerator and allow it to thaw overnight before placing it into the oven to bake. I do not recommend freezing cooked mac and cheese as it changes the texture. 

Reheating. When you're ready to serve the macaroni and cheese, reheat it in the oven at 300 degrees F. until fully warm. You can also reheat it in the microwave for a quicker option. 

More Recipes You'll Love 

• White Cheddar Mac and Cheese 
• One Pot Broccoli Mac and Cheese 
• Pressure Cooker Mac and Cheese 
• Warm Pasta Salad Recipe 
• Cheesy Chicken Enchilada Pasta 
• Easy Cornbread Dressing 
• Sweet Potato Casserole 
• Creamy Mashed Potatoes 
• Easy Green Bean Casserole 
• Southern Collard Green and Ham Hocks
• Easy Candied Yams 
• Old Fashioned Yeast Rolls 

Have any comments, questions, or other delicious ways to enjoy this Southern Baked Macaroni and Cheese? Please share them in the comments below!

📖 Recipe

Original post date 11/20/2018. Updated 11/22/2023.