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Southern Baked Mac and Cheese makes the perfect side dish for any meal! This rich and creamy recipe is expected at every family gathering and Sunday dinner!
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Southern Mac and Cheese
Everyone needs to have a good mac and cheese recipe in their recipe file. This recipe is a family favorite side dish, and it’s one that I’ve shared so many times over the years that it deserves its own post on my blog.
Although this recipe does take a little bit of time to make, it’s not difficult. Trust me, the results are totally worth the time!
Rich, creamy, cheesy, and on the verge of decadence, this mac and cheese recipe is perfect for family gatherings, holidays, potlucks, or just an addition to Sunday dinner! They don’t call it comfort food for nothing.
Recipe for Southern Mac and Cheese
- elbow macaroni
- shredded Cheddar cheese
- shredded Monterey Jack cheese
- Velveeta Original Loaf,
- milk
- large eggs
- Salt and pepper, to taste
- butter
How to make Southern Mac and Cheese
Time needed: 1 hour and 15 minutes
How to make Southern Mac and Cheese
- Preheat.
Preheat oven to 375°F. Spray a 9×13-in. baking dish with cooking spray and set aside.
- Cook and drain noodles.
Cook the elbow macaroni according to package directions and drain. Rinse the noodles with cold water to cool and stop the cooking process and allow them to drain.
- Melt and stir.
Place the Velveeta and the milk into a medium saucepan and heat over medium-low heat until the cheese is melted, stirring often. Remove from the heat and set aside.
- Temper the eggs.
Crack the eggs into a small bowl and whisk until combined. Add a scoop (about ⅓ to ½ cup) of the cheese sauce to the eggs to temper them, whisking well as you add the cheese sauce. Quickly add the egg mixture to the remainder of the cheese sauce in the pan, whisking until well combined.
- Assemble the casserole.
Place half of the macaroni into the prepared pan. Season with salt and pepper. Slice half of the stick of butter into thin pieces and place the butter pats evenly on top of the macaroni. Sprinkle half of the Cheddar and half of the Monterey Jack cheese evenly over the top. Ladle or pour half of the cheese sauce evenly over the top. Repeat the layers – macaroni, salt and pepper, butter, Cheddar, and Monterey Jack, cheese sauce.
- Bake.
Bake uncovered for 30-35 minutes or until bubbly and the top is lightly browned.
Southern Mac and Cheese: FAQs
Sure. It’s good in the refrigerator for 3-4 days. You can also freeze it for up to 3 months.
Yes, you can! You actually have two choices here. You can either freeze it after baking – or freeze it before baking! The best way to thaw frozen mac and cheese is overnight in the fridge.
I usually stick to salt and pepper – but sometimes I add Italian seasoning, Creole/Cajun seasoning, hot sauce, or chili powder & cumin. Also, finely diced jalapenos, cooked and crumbled bacon, tuna and peas, or hot dogs are a great way to change things up. Or you can add breadcrumbs on the top if that is your thing!
Yes! Place the leftovers in a baking dish coated with cooking spray or oil. Cover with aluminum foil and bake at 375°F for about 15-20 minutes or until heated through.
Yes! This recipe easily doubles – just make sure you have a pan large enough to hold all of the noodles, cheese, and sauce. Or, divide it between two baking dishes!
Have mercy, doesn’t this Southern Baked Mac and Cheese hit the spot?! It’s a staple at many of our family get-togethers and at every holiday meal! It’s also great when we’re craving down-home comfort food for Sunday dinner.
If you made this recipe, I would love for you to leave a comment down below letting me know your thoughts! Other readers often look for feedback from other readers who have made the recipe.
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Other recipes you may enjoy
- Perfect Southern Sweet Iced Tea (Never Bitter)
- Easy Southern Peach Cobbler
- Southern Bacon-Fried Cabbage
- Southern Cornbread
- Southern-Style Green Beans
Southern Baked Mac and Cheese
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Equipment
Ingredients
- 1 pound elbow macaroni
- 2 cups Cheddar cheese, shredded, 8 ounces
- 2 cups Monterey Jack cheese, shredded, 8 ounces
- 1 package Velveeta Original Loaf, cut into chunks, 16 oz.
- 1 ¼ cup milk
- 2 large eggs
- Salt and pepper, to taste
- ½ cup butter, 1 stick
Instructions
- Preheat oven to 375°F. Spray a 9×13-inch baking dish with cooking spray and set aside.
- Cook the elbow macaroni according to package directions and drain. Rinse the noodles with cold water to cool and stop the cooking process and allow them to drain.
- Place the Velveeta and the milk into a medium saucepan and heat over medium-low heat until the cheese is melted, stirring often. Remove from the heat and set aside.
- Crack the eggs into a small bowl and whisk until combined. Add a scoop (about ⅓ to ½ cup) of the cheese sauce to the eggs to temper them, whisking well as you add the cheese sauce. Quickly add the egg mixture to the remainder of the cheese sauce in the pan, whisking until well combined.
- Place half of the macaroni into the prepared pan. Season with salt and pepper. Slice half of the stick of butter into thin pieces and place the butter pats evenly on top of the macaroni. Sprinkle half of the Cheddar and half of the Monterey Jack cheese evenly over the top. Ladle or pour half of the cheese sauce evenly over the top. Repeat the layers – macaroni, salt and pepper, butter, Cheddar, and Monterey Jack, cheese sauce.
- Bake uncovered for 30-35 minutes or until bubbly and the top is lightly browned.
Notes
- Seasonings: I usually stick to salt and pepper – but sometimes I add Italian seasoning, Creole/Cajun seasoning, hot sauce, or chili powder & cumin. Also, finely diced jalapenos, cooked and crumbled bacon, tuna and peas, or hot dogs are a great way to change things up. Or you can add breadcrumbs on the top if that is your thing!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Best Mac n Cheese recipe ever. Just like the one my Grandma used to make. It’s so rich & cheesy! I make it again & again. We love it!
Made it today. Closet thing to old fashioned Mac and cheese I’ve ever made. Very good. Maybe add a little more milk to slide but excellent overall. Makes a lot.
Can this be done in a crockpot by any chance if your oven is being used for something else?
To make this ahead of time, is that baked and then reheated or assembled and baked later?
Thanks!
You can assemble it ahead of time and then bake it.
Made this today for our July 4th party. It got rave reviews and I will definitely make it again! It’s creamy, cheesy, and delicious!
My mac & cheese is so cheesy and moist. I put 6 ozs each of shredded Mild cheddar, Medium cheddar, Colby Jack, 8 oz of Velvetta cubed, one stick of butter cubed, 1/2 cup of milk, 1 -12 oz can of evaporated milk and 2 Tbsp. sour cream. I cube the butter, layer it in a casserole dish, cube the Velvetta, layer that next, put 6 oz of each cheese. Prepare macaroni noodle to instructions on package. In a separate bowl, mix together milk, evaporated milk, egg, salt, pepper, sour cream, whisk until smooth.. Pour the hot macaroni noodles over the butter and cheeses, then pour in evenly the milk mixture. stir thoroughly until noodles are covered with the cheese. Top with additional cheeses. Bake at 350 for 40-45 minutes or until cheese is melted. This is so good.
WOW! That sounds pretty good. I’ll have to try it.