There’s something magical about that first whiff of cheese bubbling golden in the oven on a Sunday afternoon. This Southern mac and cheese baked recipe brings all those cozy kitchen memories flooding back, and it’s having a serious moment because nothing beats real comfort food made from scratch.
Think creamy, dreamy cheese sauce with sharp cheddar and a touch of cream cheese for extra richness. The pasta gets tossed in that silky goodness, then topped with buttery breadcrumbs that turn crispy-golden in the oven. It’s like your grandma’s Sunday dinner version, but with a few tricks that make it foolproof every time.
Started perfecting this recipe back in 2014 when I moved away from home and craved my family’s Sunday table. My first attempt was a gluey disasterlearned the hard way that the cheese sauce needs gentle heat, never boiling. After years of tweaking ratios and testing different cheese blends, this version finally earned my daughter’s seal of approval.
PrintSouthern Mac and Cheese Baked Easy Delicious Recipe
Southern Mac and Cheese Baked is a classic comfort dish that’s creamy and easy to make. This recipe shows How To Make Homemade Mac And Cheese Easy with just a few ingredients. Enjoy a rich and smooth Easy Mac And Cheese Recipe With Cream Cheese perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 6
- Category: holiday side dish, Main Course, Side Dish
- Method: Baked
- Cuisine: American
- Diet: Standard
Ingredients
- 2–¼ cups uncooked elbow macaroni
- 4 tablespoons butter room temperature slightly softened
- ¾ cup whole milk room temperature or half and half or evaporated milk
- 3 cups freshly shredded sharp cheddar cheese divided one 8-oz block of sharp cheddar cheese
- ½ tablespoon sea salt for boiling the pasta if desired
- ½ teaspoon sea salt for flavoring the mac and cheese if desired
- ¼ teaspoon black pepper
Instructions
- Heat your oven to 375F and make sure butter and milk are at room temperature before starting.
- Bring a large pot of salted water to a boil and cook the macaroni until just tender, then drain and return it to the pot off the heat.
- Add the butter to the hot pasta and stir gently until melted, then pour in the milk.
- Mix in half a teaspoon of sea salt, black pepper, and half of the shredded cheese by lightly tossing the pasta to blend.
- Transfer the mixture to a 2-quart casserole dish, top with the remaining cheese, and bake uncovered for 10 minutes.
- Once baked, remove from oven and stir gently. Let the dish rest for a few minutes to reduce stringiness before serving.
Notes
- This recipe has been tested multiple times in my kitchen
- Your success depends on carefully following the recipe and instructions as written
- If you love mac and cheese, why not check out my Beefy Mac and Cheese Just add ground beef and a few more ingredients for a quick and easy main entree Delicious!
Nutrition
- Serving Size: 4.8oz
- Calories: 357kcal
- Sugar: 2g
- Sodium: 431mg
- Fat: 27g
- Saturated Fat: 17g
- Unsaturated Fat: 1g + 8g
- Trans Fat: 1g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 82mg
Why This Southern Mac and Cheese Baked Will Win Your Heart
This southern mac and cheese baked recipe is pure comfort in a casserole dish, and honestly? It’s become my go-to whenever someone needs a little kitchen love. What makes it special is the simplicityjust four ingredients that somehow create an incredibly creamy, soul-warming dish that tastes like it took hours.
The secret is in the technique: room temperature butter and milk create the silkiest base, while freshly grated sharp cheddar melts into pure velvet. No fancy roux needed, no complicated stepsjust gentle stirring and letting the oven work its golden magic on top.
- Ultra creamy texture without any flour or cream cheese complications
- Golden bubbly top that gets just crispy enough around the edges
- Ready in 20 minutes from start to finish
- Doubles easily for potlucks and family gatherings
The Magic Behind These Simple Ingredients
Sometimes I think we overcomplicate comfort food, but this easy homemade mac and cheese proves that the best flavors come from quality basics done right. Each ingredient has a specific job, and when they come together at just the right temperatures, it’s like watching kitchen alchemy happen.
The uncooked elbow macaroni needs to be cooked exactly al dentenot mushy, not too firmbecause it continues cooking slightly in the oven. That room temperature butter melts instantly into the hot pasta, creating a silky base that helps everything blend seamlessly.
| Ingredient | Why It Matters | Pro Tip |
|---|---|---|
| Sharp Cheddar (freshly grated) | No anti-caking agents = smooth melting | Grate while pasta cooks to save time |
| Room Temperature Milk | Prevents shocking the cheese mixture | 15 minutes on counter does the trick |
| Softened Butter | Melts instantly for silky texture | Cut into pieces for faster melting |
| Al Dente Pasta | Holds shape during baking | Test 1 minute before package time |
Step-by-Step: How It All Comes Together
The beauty of this creamy homemade macaroni and cheese is in the gentle approachno rushing, no high heat, just patient stirring that lets each ingredient shine. I always start by getting my butter and milk to room temperature while the oven preheats, because cold ingredients are the enemy of smooth cheese sauce.
Once that pasta hits perfect al dente (taste test is crucial here!), everything happens quickly. The hot pasta melts the room temperature butter instantly, creating this gorgeous base. Then comes the milk, followed by most of the cheesebut here’s the key: just toss gently until mixed, don’t stir until melted.
- Cook pasta al denteit’ll finish cooking in the oven
- Add butter first to hot drained pasta for instant melting
- Gentle mixing onlyovermixing creates gluey texture
- Save cheese for toppingcreates that golden bubbly layer
- Rest before servinghelps cheese settle and become less stringy
Troubleshooting Your Mac and Cheese
Even with the simplest recipes, little things can go sideways in the kitchenand trust me, I’ve made every possible mac and cheese mistake over the years! The most common issue is grainy, separated cheese, which usually happens when temperatures are too extreme or when using pre-shredded cheese.
If your mac and cheese seems too thick after baking, don’t panic. A splash of milk stirred in gently while it’s still warm will bring back that creamy consistency. And if it’s too thin? Let it rest a few extra minutesthe cheese will continue to thicken as it cools slightly.
| Problem | Likely Cause | Quick Fix |
|---|---|---|
| Grainy texture | Pre-shredded cheese or cold milk | Always use fresh-grated cheese, room temp milk |
| Too thick | Over-baking or pasta too soft | Stir in warm milk, 1 tablespoon at a time |
| Stringy cheese | Didn’t rest after baking | Let sit 3-5 minutes before serving |
| Bland flavor | Under-seasoned or mild cheese | Add pinch more salt, use sharp cheddar |
Making It Your Own
While this recipe is perfect as-is, sometimes you want to put your own spin on comfort food classics. I love how adaptable this base recipe isyou can easily double it for a 9×13 dish when feeding a crowd, or switch up the cheese blend for different flavor profiles.
The milk can be swapped for half-and-half if you want extra richness, or even evaporated milk for that traditional Southern touch. Some folks in my family add a dash of garlic powder or a pinch of paprika, but honestly, the sharp cheddar carries so much flavor on its own.
Serving and Storage Made Simple
This easy homemade macaroni and cheese is wonderful served straight from the oven, but it’s also one of those dishes that tastes amazing as leftovers. I actually think it gets even more flavorful the next day, when all those cheese flavors have had time to meld together.
For serving, I like to let it rest for just a few minutes after that final stirit helps the cheese become less stringy and makes it easier to portion. And when reheating leftovers, a splash of milk brings back that creamy texture perfectly.
| Storage Method | Duration | Reheating Tips |
|---|---|---|
| Refrigerator | Up to 3 days | Add ¼ cup milk, microwave gently |
| Freezer | Up to 2 months | Thaw overnight, reheat with milk |
| Room Temperature | 2 hours max | Best served fresh and warm |
Expert Says
SOUTHERN MAC AND CHEESE BAKED achieves its creamy texture through the Maillard reaction, which enhances flavor as the cheese browns in the oven. Using a blend of sharp cheeses adds depth, while baking develops a crispy top layer, creating satisfying contrast and richness in every bite.
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Perfecting Our Southern Mac and Cheese Baked to Creamy Comfort
It took several kitchen experimentstoo dry, too runny, not quite rightto finally nail this Southern Mac and Cheese baked just the way my family loves. Each try brought me closer to that perfect golden crust and creamy center that feels like a warm family hug on a plate.
FAQs ( Southern Mac and Cheese Baked
)
How do I make Southern Mac and Cheese Baked creamy and rich?
To get a creamy, rich texture, use a blend of sharp cheddar and cream cheese for smoothness and flavor. Cook the pasta just until al dente before mixing with the cheese sauce. Finish by baking until bubbly and golden on top to add a nice crust while keeping the interior velvety.
Can I make this dish ahead of time?
Yes, prepare everything up to the baking step and refrigerate covered for up to 24 hours. When ready, bake it covered with foil at 350°F until hot throughout, then uncover for a crisp top before serving. This saves time while keeping the creamy texture intact.
What type of cheese works best for this meal?
Sharp cheddar is traditional for strong flavor, combined with cream cheese for extra creaminess. You can also add a bit of Monterey Jack or American cheese to enhance meltability. Avoid pre-shredded cheese as it often contains additives that prevent smooth melting.
How do I get the crispy top on my baked mac and cheese?
Sprinkle freshly grated cheese or breadcrumbs on top before baking to achieve a crunchy crust. Baking uncovered for the last 10 minutes lets the topping brown beautifully. Using a broiler briefly at the end also amps up the crispiness but watch carefully to avoid burning.
Can I use different pasta shapes for this dish?
Yes, while elbow macaroni is classic, shells and cavatappi also hold sauce well. Just ensure the pasta cooks al dente and drains thoroughly to avoid a watery bake. Adjust baking time slightly if the pasta shape is larger or thicker for even cooking.
This southern mac and cheese baked comes together in just 20 minutes and delivers exactly what your soul is cravingcreamy, golden comfort that tastes like Sunday dinner at grandma’s table. You’ll love how that buttery cheese melts into pure velvet, creating those crispy golden edges that everyone fights over. It’s the kind of dish that fills your kitchen with warmth and makes everyone gather around.
Here’s a trick I learned from my own kitchen adventures: let it rest for about five minutes after bakingthe cheese becomes less stringy and so much easier to serve. Try swapping in some smoked cheddar for depth, or add a pinch of garlic powder if your family loves extra flavor. Leftovers reheat beautifully with just a splash of milk, making it perfect for busy weeknight dinners too.
I’d love to see how this turns out in your kitchen! Share a photo and tell medid this remind you of any special family meals from your childhood? There’s something magical about recipes that connect us to those we love. Save this one for your next family gathering, or better yet, teach it to someone special who could use a little comfort food in their life.
