That distinct aroma still takes me back. I was five years old, a tiny helper in my Grandma Rose’s bustling kitchen, perched on a wobbly stool. The air hummed with laughter and the rich, comforting scent of melting cheese, butter, and something utterly magical.
Grandma was stirring a creamy, golden sauce in a big pot, her movements rhythmic and practiced. She let me stir a little, guiding my small hand with hers, and I felt the silky smoothness of the sauce on the spoon. That day, she taught me how to layer pasta and cheese, showing me the secret to a truly unforgettable Southern baked macaroni and cheese.
It wasn’t just a dish; it was a warm hug, a family tradition, a piece of home. Every time I prepare this classic comfort food in my own Sweet Magnolia bakery kitchen here in Asheville, I channel her spirit and her love for simple, delicious ingredients. This isn’t just any mac and cheese; it’s the kind that brings everyone to the table, eager for seconds, promising that same comforting hug.
Get ready to create your own cherished memories with this incredible Southern baked macaroni and cheese recipe.
Why You’ll Love This Southern Baked Macaroni and Cheese Recipe
There’s simply nothing like a perfectly executed Southern baked macaroni and cheese. This recipe delivers on every promise of classic comfort food. You will adore its incredibly creamy texture, a perfect contrast to the golden, slightly crisp topping.
Each bite explodes with rich, cheesy flavor thanks to a masterful blend of several kinds of cheese. This isn’t a watery, bland rendition; it is robust, deeply satisfying, and authentically Southern. Furthermore, this Southern baked macaroni and cheese makes an ideal centerpiece for any family meal, holiday gathering, or potluck.
It consistently receives rave reviews and quickly becomes a family favorite. You also find the steps straightforward and rewarding, even for novice cooks. Preparing this dish fills your home with an irresistible aroma, promising a truly memorable meal. Embrace the tradition and savor the incredible taste of this homemade delight.
Ingredients You’ll Need
Gathering high-quality ingredients forms the foundation of an outstanding Southern baked macaroni and cheese. Freshness truly makes a difference in flavor and texture.
- 1 pound elbow macaroni, or other small pasta shape
- ½ cup (1 stick) unsalted butter, plus extra for greasing the baking dish
- ½ cup all-purpose flour
- 6 cups whole milk, warmed
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground black pepper
- 1 teaspoon salt, or more to taste
- 4 cups (about 16 ounces) sharp cheddar cheese, freshly shredded
- 2 cups (about 8 ounces) Monterey Jack cheese, freshly shredded
- 1 cup (about 4 ounces) Gruyère cheese, freshly shredded
- 1 cup (about 4 ounces) Colby Jack cheese, freshly shredded
- ½ cup (about 2 ounces) freshly grated Parmesan cheese (for topping)
Substitutions & Variations
This classic Southern baked macaroni and cheese recipe is wonderfully adaptable. Feel free to experiment and make it your own!
* Cheese Blends: While my preferred blend offers incredible depth, you can certainly mix and match. Swap out Gruyère for smoked gouda for a deeper, smokier flavor. Provolone or Havarti also melt beautifully and add a distinct creaminess.
Just ensure you use good melting cheeses.
* Milk: For an even richer result, substitute one cup of whole milk with heavy cream. Alternatively, you can use 2% milk if you prefer a slightly lighter version, but whole milk truly creates the signature richness of Southern baked macaroni and cheese.
* Pasta: Elbow macaroni is traditional, but penne, cavatappi, or even shells work perfectly well. Choose a pasta shape that holds onto that luscious cheese sauce.
* Spice it Up: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the cheese sauce for a subtle kick.
A little mustard powder can also enhance the cheese flavor without adding a mustard taste.
* Add-Ins: Turn this side dish into a main course! Cooked, shredded chicken, sautéed mushrooms, or even a handful of fresh spinach can be folded into the macaroni mixture before baking.
For a touch of texture, sprinkle crumbled, cooked plant-based bacon on top before serving.
* Gluten-Free Option: Use gluten-free elbow macaroni and ensure your flour is a gluten-free all-purpose blend. The rest of the recipe remains naturally gluten-free. This ensures everyone can enjoy a fantastic Southern baked macaroni and cheese.
Step-by-Step Instructions
Creating this comforting Southern baked macaroni and cheese is a labor of love, but the process is straightforward and incredibly rewarding. Follow these steps for a perfect outcome every time.
1. Prepare Your Pasta: First, preheat your oven to 375°F (190°C). Then, bring a large pot of salted water to a rolling boil.
Add your elbow macaroni and cook it according to package directions until it is *al dente* – slightly firm to the bite. This is crucial because the pasta will continue to cook in the oven. Drain the pasta thoroughly and set it aside.
Do not rinse the pasta; the starches help the sauce cling better.
2. Make the Roux: Melt the unsalted butter in a large, heavy-bottomed pot or Dutch oven over medium heat.
Once the butter is melted and foamy, gradually whisk in the all-purpose flour. Stir continuously for 2-3 minutes, creating a smooth, pale golden paste known as a roux. This step cooks out the raw flour taste and forms the base for your creamy sauce.
3. Build the Béchamel: Slowly pour the warmed whole milk into the roux, whisking constantly to prevent lumps. The mixture will thicken quickly.
Continue whisking and cooking over medium heat for about 5-7 minutes, until the sauce is smooth, creamy, and coats the back of a spoon. This forms your béchamel sauce, the heart of this Southern baked macaroni and cheese.
4. Season the Sauce: Remove the pot from the heat. Stir in the onion powder, garlic powder, smoked paprika, black pepper, and salt. Taste the sauce and adjust seasonings if necessary.
Remember, the cheese will add saltiness too.
5. Incorporate the Cheese: Now for the best part!
Gradually add the shredded sharp cheddar, Monterey Jack, and Gruyère cheeses to the warm béchamel sauce. Stir continuously until all the cheese melts completely and the sauce is smooth and luxurious. This creates the incredible cheese sauce for your Southern baked macaroni and cheese.
6. Combine Pasta and Sauce: Add the drained, cooked elbow macaroni to the pot with the cheese sauce. Gently fold the pasta into the sauce, ensuring every piece is generously coated.
You want a consistent, creamy mixture.
7. Assemble and Bake: Lightly butter a 9×13 inch baking dish.
Pour the macaroni and cheese mixture into the prepared dish, spreading it evenly. Sprinkle the remaining Colby Jack cheese and the freshly grated Parmesan cheese over the top. This creates that irresistible golden crust.
8. Bake to Golden Perfection: Place the baking dish in your preheated oven. Bake for 25-30 minutes, or until the top is bubbly, golden brown, and the edges are slightly crisp.
A perfectly baked Southern baked macaroni and cheese boasts incredible texture and flavor.
9. Rest and Serve: Remove the dish from the oven and let it rest for 10-15 minutes before serving.
This resting period allows the sauce to set slightly, preventing it from being too runny when you scoop it out. Serve this amazing Southern baked macaroni and cheese warm and enjoy!
Pro Tips for Success
Achieving the perfect Southern baked macaroni and cheese involves a few simple tricks I’ve learned over years in the kitchen.
* Shred Your Own Cheese: This is perhaps my number one tip! Pre-shredded cheeses contain anti-caking agents that can make your sauce gritty and prevent smooth melting. Freshly shredded cheese melts beautifully, yielding an incredibly creamy and luscious sauce every time.
You will taste the difference in this Southern baked macaroni and cheese.
* Warm the Milk: Heating your milk before adding it to the roux helps create a smoother sauce and prevents lumps. Cold milk can shock the roux, making it harder to whisk smoothly.
Just warm it gently on the stovetop or in the microwave until it’s warm to the touch, not boiling.
* Don’t Overcook the Pasta: Cook your macaroni to *al dente*, meaning it still has a slight bite. The pasta will finish cooking in the oven, absorbing some of that delicious cheese sauce.
Overcooked pasta turns mushy, which nobody wants in their Southern baked macaroni and cheese.
* Season Generously: Taste your cheese sauce before adding the pasta. Adjust the salt and pepper as needed.
A well-seasoned sauce translates to a flavorful final dish.
* Let it Rest: Resist the urge to dig in immediately after removing it from the oven. Letting your Southern baked macaroni and cheese rest for 10-15 minutes allows the sauce to set up, ensuring clean, defined servings and preventing it from being too runny.
* Grease Your Dish Well: A well-buttered baking dish ensures easy cleanup and prevents the macaroni from sticking.
Storage & Reheating Tips
Leftover Southern baked macaroni and cheese is a delightful treat, but proper storage and reheating are key to maintaining its deliciousness.
* Storage: Allow any leftover Southern baked macaroni and cheese to cool completely before storing. Transfer it to an airtight container. It will keep well in the refrigerator for up to 3-4 days.
For longer storage, you can freeze it. Place cooled portions in freezer-safe containers or heavy-duty freezer bags. It will maintain quality for up to 2-3 months.
Thaw frozen portions in the refrigerator overnight before reheating.
* Reheating (Oven): This method is best for larger portions and helps maintain a crispy top. Preheat your oven to 300°F (150°C).
Place the macaroni and cheese in an oven-safe dish, adding a splash of milk or broth over the top to help rehydrate the sauce. Cover the dish loosely with foil to prevent drying. Bake for 20-30 minutes, or until heated through.
Remove the foil for the last 5-10 minutes if you want to re-crisp the top.
* Reheating (Stovetop): For smaller portions, the stovetop works well. Transfer the macaroni and cheese to a saucepan over medium-low heat.
Add a tablespoon or two of milk, cream, or broth. Stir gently and frequently until heated through and creamy again. This method is great for restoring the creamy texture of your Southern baked macaroni and cheese.
* Reheating (Microwave): The microwave is the quickest option for individual servings. Place a portion in a microwave-safe dish. Add a splash of milk or water.
Cover and heat in 1-minute intervals, stirring in between, until hot. Be careful not to overheat, as this can dry out the dish.
What to Serve With This Recipe
Southern baked macaroni and cheese is incredibly versatile, shining as both a star side dish and a comforting main.
* Classic Southern Pairings: For a quintessential Southern meal, serve it alongside crispy baked chicken or succulent baked ribs. A side of tender collard greens, seasoned with a hint of smoked paprika, perfectly complements the rich flavors. Don’t forget a pan of warm cornbread or fluffy homemade biscuits to soak up every last bit of deliciousness.
* Holiday Feasts: This dish is a mandatory addition to any holiday table, from Thanksgiving to Christmas. It pairs beautifully with roasted turkey, glazed ham, or prime rib. Its comforting presence makes any holiday spread feel complete.
* Everyday Dinners: Elevate your weeknight meals by serving Southern baked macaroni and cheese with simple roasted vegetables like broccoli or asparagus. A fresh garden salad with a light vinaigrette offers a lovely contrast to the richness.
* BBQ Spreads: No barbecue is complete without a generous serving of this creamy baked mac and cheese.
It’s an essential companion to pulled pork, brisket, or grilled burgers. The creamy texture balances the smoky, savory notes of BBQ fare.
FAQs
Can I prepare Southern baked macaroni and cheese ahead of time?
Absolutely! You can assemble the entire dish, including combining the pasta and cheese sauce, and then refrigerate it unbaked for up to 24 hours. When you’re ready to bake, remove it from the refrigerator about 30 minutes before baking to allow it to come closer to room temperature.
You might need to add an extra 10-15 minutes to the baking time to ensure it heats through completely and achieves that beautiful golden crust. This makes Southern baked macaroni and cheese an excellent option for meal planning or entertaining.
What kind of cheese is best for Southern baked macaroni and cheese?
The best Southern baked macaroni and cheese uses a blend of cheeses to achieve complex flavor and perfect texture. Sharp cheddar is non-negotiable for its tangy depth. Monterey Jack or Colby Jack adds incredible meltiness and creaminess.
For an extra layer of gourmet flavor, I love Gruyère or smoked gouda. Avoid using only one type of cheese; the magic lies in the combination! Always shred your own cheese for the best results, as pre-shredded options contain anti-caking agents that hinder smooth melting.
How do I prevent my baked macaroni and cheese from being dry?
Preventing dry Southern baked macaroni and cheese involves a few crucial steps. First, ensure your béchamel sauce is generous and creamy before adding the cheese. Second, cook your pasta *al dente*; overcooked pasta absorbs too much sauce during baking.
Third, cover the dish with foil for the initial part of baking to lock in moisture, removing it only for the last 10-15 minutes to brown the top. Finally, letting the dish rest after baking allows the sauce to set without drying out prematurely. If reheating, always add a splash of milk or broth.
Can I freeze Southern baked macaroni and cheese?
Yes, Southern baked macaroni and cheese freezes surprisingly well! After baking, allow the dish to cool completely. You can freeze it as an entire casserole or in individual portions.
Wrap the dish tightly in plastic wrap and then aluminum foil, or use freezer-safe containers. It will keep well for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Reheat in the oven, adding a little milk or cream to help restore its creamy texture. This is perfect for enjoying a comforting meal later.
Is it possible to make a gluten-free version of this Southern baked macaroni and cheese?
Absolutely! Adapting this Southern baked macaroni and cheese to be gluten-free is quite simple. The primary substitutions involve the pasta and the flour for the roux.
Use your favorite brand of gluten-free elbow macaroni; ensure you cook it *al dente* as per package directions. For the roux, replace the all-purpose flour with a gluten-free all-purpose flour blend. Many excellent gluten-free flour blends are available that work wonderfully in sauces. The rest of the ingredients are naturally gluten-free, allowing everyone to enjoy this classic comfort food.
Nutrition Information (per serving)
Please note: This nutrition information is an estimate based on the ingredients listed and standard portion sizes for this recipe. Actual values may vary depending on specific brands, preparation methods, and exact serving size. This is for general informational purposes only.
| Nutrient | Amount (Estimate) |
|---|---|
| Calories | 580 kcal |
| Total Fat | 35 g |
| Saturated Fat | 21 g |
| Cholesterol | 115 mg |
| Sodium | 890 mg |
| Total Carbohydrates | 42 g |
| Dietary Fiber | 2 g |
| Total Sugars | 8 g |
| Protein | 26 g |
Southern baked macaroni and cheese
- Total Time: 50 mins
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
This Southern baked macaroni and cheese is a creamy, comforting dish featuring a blend of cheeses and a golden, slightly crisp topping. It’s perfect for family gatherings or as a delicious main course.
Ingredients
- 1 pound elbow macaroni, or other small pasta shape
- ½ cup (1 stick) unsalted butter, plus extra for greasing the baking dish
- ½ cup all-purpose flour
- 6 cups whole milk, warmed
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground black pepper
- 1 teaspoon salt, or more to taste
- 4 cups (about 16 ounces) sharp cheddar cheese, freshly shredded
- 2 cups (about 8 ounces) Monterey Jack cheese, freshly shredded
- 1 cup (about 4 ounces) Gruyère cheese, freshly shredded
- 1 cup (about 4 ounces) Colby Jack cheese, freshly shredded
- ½ cup (about 2 ounces) freshly grated Parmesan cheese (for topping)
Instructions
- Preheat your oven to 375°F (190°C)
- Bring a large pot of salted water to a boil and cook the elbow macaroni until al dente. Drain and set aside
- Melt the unsalted butter and whisk in the flour to form a roux
- Gradually whisk in warmed whole milk and cook until the sauce thickens
- Remove from heat and add seasonings, then incorporate the cheese until melted and smooth
- Fold in the cooked macaroni until well coated
- Pour the mixture into a greased 9×13 inch baking dish, sprinkle with remaining cheeses, and bake for 25-30 minutes until golde
- Let rest for 10-15 minutes before serving
Notes
Shred your own cheese for better melting.
Add milk while reheating to maintain creaminess.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 580 kcal
- Sugar: 8 g
- Sodium: 890 mg
- Fat: 35 g
- Saturated Fat: 21 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 115 mg