This Southern Mac and Cheese recipe bakes elbow macaroni in a rich cheese sauce made with sharp cheddar, half-and-half, and heavy cream until golden and bubbly. It's creamy, cheesy, and made with simple ingredients for the ultimate soul food side dish.
Updated August 2025: This post has been refreshed with new expert tips, clarified recipe steps, and FAQs. It was originally posted on November 20, 2018.
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Here's what readers are saying about this recipe:
Reader, LaKrystal, commented: "Perfect. My family loved it and had no complaints which is rare. The recipe is not too complex and tastes fantastic. ★★★★★"
I grew up watching my uncle make the best mac and cheese at our family gatherings. He only used Cracker Barrel cheddar, heavy cream, and half-and-half, and there were never any leftovers. Over the years, I've crafted my own version that delivers the same rich, creamy, cheesy comfort in every bite. As a lifelong home cook sharing recipes since 2013, I promise this one's worth every spoonful. Learn more about me here.
Whether you're serving Sunday dinner, holiday meals, or just craving something cozy, this recipe is a keeper.
Why You'll Love This Recipe
- Rich and creamy: Half-and-half and heavy cream create a luscious sauce.
- Simple ingredients: Pasta, butter, cheese, and pantry spices.
- Crowd-pleaser: Perfect for holidays, cookouts, or weeknight comfort.
- Classic soul food style: Baked until bubbly with a golden cheese top.
Before You Cook, Read This
- Use block cheese: Shred it yourself for the best melt and no fillers.
- Undercook the pasta: Boil just under al dente so it finishes in the oven.
- Pan size matters: Standard 9x13-inch pan, or cut recipe in half for 8x8.
- Season smart: A little dry mustard balances the richness. Smoked paprika or Cajun seasoning makes a fun twist.
- Skip the extras: No breadcrumbs or cream cheese, this is old-school, cheesy comfort.
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Ingredients You'll Need
- Elbow Macaroni (or shells/cavatappi)
- Cheddar Cheese - sharp and extra-sharp for depth, add gouda or colby jack if you like
- Butter - salted or unsalted
- All-Purpose Flour - to make a roux
- Half-and-Half & Heavy Cream - richer than milk, creamy without eggs
- Dry Mustard Powder - or yellow mustard
- Garlic Powder - plus salt & black pepper
👉🏾 See the recipe card below for exact quantities and full instructions.
Step-by-Step: How to Make Southern Mac and Cheese
- Cook pasta: Salt your water generously and cook pasta just under al dente. Drain and set aside.
- Make roux: Melt butter in a stockpot, whisk in flour until smooth.
- Build sauce: Slowly whisk in half-and-half and heavy cream. Simmer 2-3 minutes.
- Season: Add mustard, garlic powder, salt, and black pepper.
- Add cheese: Stir until completely melted and creamy.
- Combine: Fold pasta into the cheese sauce.
- Bake: Spread in buttered 9x13 dish, top with more cheese, and bake 15-20 minutes until bubbly.
- Optional: Broil 2-3 minutes for a browned crust. Rest 10 minutes before serving.
📖 Recipe
Southern Mac and Cheese Recipe
Video
Equipment
- 1 Large Stock Pot or Dutch Oven
- 1 9x13-inch rectangle baking dish
- 1 wooden spoon or whisk
Ingredients
- 6 cups elbow macaroni, cooked (measure 3 cups uncooked)
- 8 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups half and half
- 1 cup heavy cream
- ½ teaspoon dry mustard powder
- ½ teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 4 cups shredded cheddar cheese
- 1 ½ cups shredded cheddar cheese to spread on top before baking
Instructions
- 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 3 cups uncooked 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 8 tablespoons butter and allow it to melt and become foamy. Add the 4 tablespoons all-purpose flour and stir or whisk continuously until it dissolves and thickens.
- Slowly add the 2 cups half and half and 1 cup heavy cream, stirring the mixture continuously. Allow the mixture to cook for about 2 to 3 minutes.
- Add in the ½ teaspoon dry mustard powder, ½ teaspoon garlic powder, 1 teaspoon salt, and 1 teaspoon ground black pepper and stir to combine.
- Add the 4 cups 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 1 ½ cups 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!
LaKita Expert Tips & Tricks
- Don't overbake! Pull it once the cheese is melted and bubbly to avoid dryness.
- Mix cheese varieties for the best flavor. Sharp cheddar and Gouda are my favorites.
- For extra flavor, stir in a pinch of cayenne or smoked paprika.
Storage & Make Ahead
- Make Ahead: Assemble up to 24 hours in advance, cover, and refrigerate. Bake when ready to serve.
- Leftovers: Cool completely, then store in an airtight container in the fridge for up to 4 days.
- Freezer: Assemble (unbaked) and freeze up to 2 months. Thaw overnight in the fridge before baking.
- Reheat: Warm in a 300°F oven until heated through, or microwave in smaller portions.
FAQs
Yes! Assemble it the day before, refrigerate, and bake fresh when ready.
Sharp cheddar is essential. Mix in gouda, colby jack, or monterey jack for creaminess.
Undercook pasta, don't overbake, and use heavy cream and half-and-half instead of just milk.
It's best to freeze before baking. Freezing after baking can change the texture.
It's baked, layered with cheese, and has a golden top, hearty enough for Sunday dinner or holiday tables.
More Recipes You'll Love
- Easy Cornbread Dressing
- Creamy Mashed Potatoes
- Southern Collard Greens with Ham Hocks
- Easy Candied Yams
Tried this Southern Mac and Cheese Recipe? Leave a ⭐⭐⭐⭐⭐ rating below or tag @simplylakita so I can see your cheesy creations!
💌 From my kitchen to yours, happy eating!
LaKrystal Warren Gordon says
Perfect. My family loved it and had no complaints which is rare. The recipe is not too complex and tastes fantastic.
LaKita says
Thank you so much, it's a favorite with my family as well 🙂
LottiesKitchen says
Hi there, I just checked out your Insta page after you like one of my Insta posts, I couldn't help but notice your Mac & Cheese... one of my family favourites too. I fry up some diced bacon and onion to toss through the mixture, I usually use two varities of cheese, one of them always being parmesan and I toss some fresh breadcrumbs through the cheese that goes on top, makes a nice crispy top. LottiesKitchen
LaKita says
Thank you so much and welcome! I love the addition of breadcrumbs on top to make a crispy top layer...sounds delicious!