Sam If you’re looking for the ultimate comfort food that’s creamy, golden, and rich with Southern charm, this Classic Southern Macaroni and Cheese Casserole is it. It’s the kind of dish that instantly brings back memories of Sunday dinners at Grandma’s, potlucks where it disappeared in minutes, or weeknight dinners when nothing but cheese and carbs would do the trick.
More than just a side, this Southern-style baked mac and cheese stands tall as a main dish. The blend of sharp cheddar and creamy roux baked into tender pasta delivers a bold yet comforting flavor that’s hard to beat. Whether you’re making it for holidays, gatherings, or just storing a few freezer-friendly casseroles for your future self, this is one recipe you’ll come back to again and again. Baked to bubbly perfection with a crispy cheesy crust, this soul-satisfying dish is perfect for Sunday dinners, potlucks, or any occasion that calls for something hearty and homemade.
It’s easy to prep ahead, great for feeding a crowd, and yes—this cheesy baked mac and cheese casserole freezes beautifully, too.
RECIPE OVERVIEW
Difficulty Level: Easy
Cuisine: Southern American
Serving Size: 6–8 servings
Prep Time: 20 minutes
Cooking Time: 35 minutes
Nutritional Snapshot (a.k.a. What You’re Really Eating!)
This creamy Southern baked mac and cheese isn’t just a comfort food classic—it’s a deliciously indulgent treat that brings warmth to your table and smiles to your guests.
Total Calories (per serving): ~420 kcal
Protein: 16g
Carbs: 34g
Fat: 26g
Fiber: 1g
Sugar: 4g
Sodium: ~490mg
Mood Boost Factor: High—rich dairy and warm spices = feel-good food
Note: You can lighten it up with low-fat milk, reduced cheese, or skip the second cheese variety without losing too much richness.
Why You’ll Love This Recipe
- Creamy and rich with bold cheddar flavor
- Baked Southern-style with a golden crust
- Perfect for gatherings, holidays, and leftovers
- Freezer-friendly for meal prep or gifting
Ingredients You’ll Need
- 2 cups elbow macaroni (uncooked)
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 3 cups sharp cheddar cheese (shredded), divided
- 1 cup mozzarella or Monterey Jack cheese (optional for added stretch)
- 2 large eggs (beaten)
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika (optional)
- Freshly ground black pepper to taste
How to Make Classic Southern Macaroni and Cheese Casserole
1. Cook the Pasta
Boil elbow macaroni in salted water until just al dente (about 6–7 minutes). Drain and set aside.
2. Make the Cheese Sauce
In a large saucepan, melt butter over medium heat. Whisk in the flour and cook for 1–2 minutes to create a roux. Slowly whisk in the milk and cream, stirring constantly until thickened (5–6 minutes).
Add 2 cups of shredded cheddar and all of the mozzarella or Monterey Jack (if using). Stir until melted and smooth. Remove from heat and let it cool slightly.
3. Combine and Layer
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish. In a large bowl, combine the cooked pasta and cheese sauce. Stir in beaten eggs, salt, garlic powder, paprika, and pepper. Mix until fully coated.
Pour the mixture into the prepared dish. Top evenly with the remaining 1 cup of shredded cheddar.
4. Bake Until Golden
Bake uncovered for 30–35 minutes or until the top is bubbly and golden brown. Let it cool for 5–10 minutes before serving.
Tips for Success
Want even more crunch? Add a layer of crushed Ritz crackers or panko tossed in melted butter before baking.
- Use block cheese and shred it yourself for the best melt and flavor.
- Don’t overcook the pasta—it will soften more in the oven.
- Add a sprinkle of breadcrumbs or crushed Ritz crackers for an extra crunchy topping.
- Want to spice it up? Add a dash of hot sauce or a pinch of cayenne to the cheese sauce.
Storage & Make-Ahead Instructions
This baked Southern mac and cheese keeps well in the fridge for 3–4 days. Reheat in the oven at 325°F until warmed through.
To freeze, assemble the casserole without baking. Wrap tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge before baking, or bake from frozen (add 15–20 extra minutes).
What to Serve With It
- Southern fried chicken
- Collard greens or green beans
- Sweet cornbread
- Baked beans
This classic Southern baked mac and cheese is hearty enough to stand alone but plays well with all your favorite soul food sides.
Variations to Try
Want to add your own twist to this classic Southern macaroni and cheese casserole? Here are some flavorful ideas:
1. Add Meat
Fold in chopped cooked bacon, seasoned ground beef, or shredded rotisserie chicken to make it a full meal.
2. Spice It Up
Add a small can of diced green chilies or a dash of Cajun seasoning for Southern heat. Jalapeños work great, too!
3. Make It Smoky
Use smoked cheddar or add a few drops of liquid smoke to the cheese sauce.
4. Go Ultra-Cheesy
Use a blend of sharp cheddar, Gruyère, and Colby Jack for extra depth.
5. Gluten-Free Version
Swap in gluten-free pasta and use a gluten-free flour blend for the roux. Make sure your cheese and seasoning blends are certified gluten-free.
Freezer Label Template
Want to freeze this dish for later? Here’s a quick label template you can print and tape to your container:
Recipe Name: Classic Southern Macaroni and Cheese Casserole
Date Prepared: ___________
Baking Instructions: Thaw overnight in refrigerator. Bake at 350°F uncovered for 35–40 min. If baking from frozen, add 15–20 minutes.
Reader Tip of the Week
“I made this for my family reunion and everyone asked for seconds—and the recipe! I used sharp white cheddar and sprinkled the top with buttered panko breadcrumbs. It was gone in minutes!” – Carla D.
Frequently Asked Questions (FAQs)
What is the best cheese to use for baked macaroni and cheese?
Sharp cheddar is a must for that signature bold flavor. For added creaminess, mix in cheeses like Monterey Jack, mozzarella, Colby Jack, or Gruyère.
Can I use pre-shredded cheese for mac and cheese?
You can, but it’s not ideal. Pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly. Shredding block cheese by hand gives you the creamiest results.
Can you make Southern baked mac and cheese ahead of time?
Yes. You can assemble it up to 24 hours in advance and store it in the fridge. Let it sit at room temperature for 30 minutes before baking.
Can I make baked mac and cheese without eggs?
Yes. Eggs provide structure, especially for the classic Southern style, but the recipe still works without them. It will be creamier and a bit looser in texture.
How do you reheat mac and cheese without drying it out?
Reheat it in a 325°F oven, covered with foil, until warmed through. Add a splash of milk before reheating to help restore creaminess. For microwave reheating, use short bursts and stir in between.
How long can I freeze baked mac and cheese?
For best quality, freeze unbaked mac and cheese tightly wrapped for up to 2 months. Thaw overnight in the fridge and bake as usual.
What makes Southern mac and cheese different?
Southern mac and cheese is typically baked with eggs and a thick, custard-like cheese sauce. It’s richer and denser than stovetop versions, with a crispy baked top.
Highlight: Why This Recipe Works
- Tested & Trusted: This recipe has been tested multiple times for consistent results. Whether you’re a beginner or a seasoned home cook, it’s easy to follow.
- Balanced Richness: Combining milk, cream, eggs, and two cheeses creates a casserole that’s creamy without being too heavy.
- Versatile & Customizable: It works with what you have—whether you’re adding extra spice, going gluten-free, or doubling it for a party.
- Ideal for Sharing: This is the kind of dish you can bring to gatherings, holidays, or freezer meal trains—and it’s guaranteed to get rave reviews.
Smart Southern Casserole Prep Tips
Undercook Pasta Slightly: Since the macaroni will continue cooking in the oven, boil it just until al dente to avoid mushy results.
Grate Cheese Fresh: Using block cheese gives your casserole that irresistible gooey, melty finish.
Cool Before Freezing: Always cool the casserole to room temperature before freezing to avoid excess ice crystals.
Freeze in Portions: If you’re meal prepping, divide into smaller baking trays for easy thaw-and-bake meals during the week.
Double and Label: Make two at once—one for tonight, and one for the freezer. Be sure to include reheating instructions.
Final Thoughts
There’s something deeply nostalgic about a cheesy baked macaroni and cheese casserole fresh from the oven. It’s creamy, comforting, and crowd-pleasing every time. Whether you’re feeding your family on a weekday or hosting for the holidays, this recipe delivers that rich, golden goodness everyone loves.
Make it ahead, freeze a batch, or double it for the church potluck—it’s the classic Southern dish that never fails to satisfy.
Classic Southern Macaroni and Cheese Casserole (Baked, Creamy, Crowd-Pleasing!)
Ingredients
- 2 cups elbow macaroni (uncooked)
- 4 tbsp butter
- ¼ cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 3 cups sharp cheddar cheese (shredded), divided
- 1 cup mozzarella or Monterey Jack cheese (optional for added stretch)
- 2 large eggs (beaten)
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp paprika (optional)
- Freshly ground black pepper to taste
Instructions
- Cook the Pasta:Boil elbow macaroni in salted water until just al dente (about 6–7 minutes). Drain and set aside.
- Make the Cheese Sauce:In a large saucepan, melt butter over medium heat. Whisk in the flour and cook for 1–2 minutes to create a roux. Slowly whisk in the milk and cream, stirring constantly until thickened (5–6 minutes).Add 2 cups of shredded cheddar and all of the mozzarella or Monterey Jack (if using). Stir until melted and smooth. Remove from heat and let it cool slightly.
- Combine and Layer:Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish. In a large bowl, combine the cooked pasta and cheese sauce. Stir in beaten eggs, salt, garlic powder, paprika, and pepper. Mix until fully coated.Pour the mixture into the prepared dish. Top evenly with the remaining 1 cup of shredded cheddar.
- Bake Until Golden:Bake uncovered for 30–35 minutes or until the top is bubbly and golden brown. Let it cool for 5–10 minutes before serving.
