If there’s one dish that defines true Southern comfort food, it’s Southern Mac and Cheese. Creamy, cheesy, golden‑brown on top, and rich in flavor, this classic dish is more than just pasta and cheeseit’s a warm hug in a casserole dish. Whether you call it Southern baked mac and cheese, old‑fashioned Southern mac and cheese, or simply your grandma’s Sunday dinner special, this recipe is a staple in Southern kitchens.
In this guide, we’ll dive deep into what makes Southern mac and cheese so irresistible, the key ingredients that give it its signature taste, how to make it step‑by‑step, tips for the creamiest results, how much mac and cheese to make per person, and delicious variations to try.
What Is Southern Mac and Cheese?
Southern mac and cheese isn’t just any macaroni and cheese it’s a baked, custard‑style dish made with elbow macaroni, milk or cream, and generous amounts of real cheese. Unlike stovetop mac and cheese, which stays saucy, Southern baked mac and cheese firms up in the oven, creating a rich, sliceable casserole with a golden crust.
What sets it apart is the combination of sharp cheddar cheese, milk, and eggs baked together to create a creamy yet firm texture. It’s hearty enough to serve as a main dish but often graces the table as a side for holidays, Sunday suppers, and potlucks.
Why Southern Mac and Cheese Is Different from Regular Mac and Cheese
Many recipes for macaroni and cheese focus on making a creamy sauce on the stovetop, often called creamy baked macaroni and cheese. While delicious, Southern‑style takes things a step further by:
- Baking the dish so it develops a golden crust.
- Using eggs to create a custard‑like texture.
- Layering cheese throughout the pasta instead of just mixing it into a sauce.
- Using sharp, flavorful cheeses for depth mild cheeses simply can’t compete here.
- Feeding a crowd Southern mac and cheese recipes are perfect when you need to make mac and cheese servings per person for a large group.
Key Ingredients for Authentic Southern Mac and Cheese
To make the best Southern mac and cheese, you’ll need a few key ingredients that bring out that signature flavor:
| Ingredient | Why It Matters |
|---|---|
| Elbow macaroni | Traditional choice for its size and texture. |
| Sharp cheddar cheese | The bold, tangy flavor is a must. |
| Milk or evaporated milk | Creates a rich, creamy custard base. |
| Eggs | Helps the dish set and hold its shape. |
| Butter | Adds richness and flavor. |
| Salt & pepper | Balances and enhances flavors. |
| Optional extras | Paprika for color, hot sauce for kick, or shredded mozzarella for extra creaminess. |
Best cheese for mac and cheese? Sharp cheddar is king, but you can mix it with Colby Jack, Monterey Jack, or Gruyère for complexity.
Step‑by‑Step Southern Mac and Cheese Recipe
Here’s a traditional Southern baked mac and cheese recipe that feeds about 8 servings. Perfect for family dinners, holidays, or any time you crave comfort food.
Ingredients
- 1 lb elbow macaroni (about 4 cups dry pasta)
- 4 cups shredded sharp cheddar cheese (reserve 1 cup for topping)
- 2 cups whole milk or evaporated milk
- 3 large eggs
- 4 tbsp unsalted butter, melted
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika (optional)
- ¼ tsp cayenne pepper (optional)
Instructions
- Cook the pasta
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente—about 1 minute less than the package instructions. Drain well. - Preheat the oven
Set your oven to 350°F (175°C). Grease a 9×13‑inch baking dish with butter or non‑stick spray. - Make the custard base
In a large bowl, whisk together the eggs, milk, melted butter, salt, pepper, and paprika. - Layer the macaroni and cheese
Place half the cooked macaroni in the baking dish. Sprinkle with half of the shredded cheddar cheese. Repeat with the remaining pasta and cheese. - Pour over the custard
Evenly pour the milk and egg mixture over the pasta and cheese layers. Give the dish a gentle shake to help it settle. - Top with cheese
Sprinkle the reserved cup of cheddar evenly over the top. - Bake until golden
Bake uncovered for 30–40 minutes, until the cheese is melted and bubbly and the top is golden brown. - Cool slightly before serving
Let the mac and cheese rest for 5–10 minutes before slicing or scooping.
Tips for the Creamiest, Cheesiest Southern Mac and Cheese
- Shred your own cheese: Pre‑shredded cheese often contains anti‑caking agents that prevent smooth melting.
- Don’t overcook the pasta: It will continue cooking in the oven.
- Use a mix of cheeses: Try blending cheddar with mozzarella for gooeyness or Gruyère for nuttiness.
- Bake uncovered: This helps form that signature golden crust.
- Let it rest: The custard sets as it cools, making it easier to serve.
Serving Sizes & How Much Mac and Cheese to Make for a Crowd
If you’re serving Southern mac and cheese for a large group, you’ll want to know exactly how many pounds of mac and cheese per person to prepare.
- As a side dish: Plan for ½ cup cooked pasta (about 3–4 oz) per person.
- As a main dish: Plan for 1 cup cooked pasta (about 6–8 oz) per person.
1 lb of mac and cheese feeds how many?
About 8 people as a side dish, or 4–5 people as a main dish.
If you’re feeding a big crowd, consider making mac and cheese recipe for a crowd using larger pans or multiple casseroles.
Storage & Reheating Tips
Southern mac and cheese stores well in the fridge for up to 4 days.
- Reheat in the oven: Cover with foil and bake at 325°F until warmed through.
- Microwave: Use short bursts and stir halfway to avoid uneven heating.
- Avoid freezing: The custard texture doesn’t thaw well.
Southern Mac and Cheese Variations
- Creamy baked macaroni and cheese: Make a béchamel sauce before baking for extra creaminess.
- Lobster mac and cheese: Fold in chunks of cooked lobster before baking.
- Spicy Southern mac and cheese: Add diced jalapeños or a dash of hot sauce.
- Three‑cheese blend: Combine cheddar, mozzarella, and Monterey Jack for gooey richness.
- Breadcrumb topping: Sprinkle seasoned breadcrumbs over the top before baking for crunch.
FAQs About Southern Mac and Cheese
What’s the best cheese for mac and cheese?
Sharp cheddar for flavor, plus mozzarella or Gruyère for meltability.
Can I make Southern mac and cheese without eggs?
Yes, but it will be creamier and less firm—closer to stovetop style.
Can I use pre‑shredded cheese?
You can, but shredding your own gives smoother melting.
Is Southern mac and cheese gluten‑free?
Not traditionally, but you can use gluten‑free pasta.
Can I make it ahead?
Yes, assemble up to a day ahead and bake before serving.
Final Thoughts
Southern baked mac and cheese is more than just a recipe it’s a tradition. From Sunday dinners to holiday feasts, this creamy, cheesy, golden‑topped casserole has a way of bringing people together. Whether you keep it classic with just sharp cheddar or get creative with mix‑ins, it’s always a hit.
So the next time you’re wondering what to bring to a potluck or how to satisfy your comfort food craving, remember: a big dish of old‑fashioned Southern mac and cheese will never let you down.
Recipe Card
Southern Mac and Cheese
Description
Authentic Southern baked mac and cheese with a golden‑brown crust, rich creamy center, and bold cheddar flavor. Perfect for holidays, Sunday dinners, or feeding a crowd
Ingredients
Instructions
- Cook the pasta: Bring salted water to a boil. Cook macaroni until just al dente. Drain well.
- Preheat oven: Set to 350°F (175°C) and grease a 9×13‑inch baking dish.
- Mix custard base: Whisk eggs, milk, melted butter, salt, pepper, and paprika.
- Layer macaroni and cheese: Half the pasta in dish → half the cheese → repeat.
- Add custard: Pour evenly over pasta and cheese layers. Shake dish gently.
- Top with cheese: Sprinkle reserved cheddar on top.
- Bake uncovered: 30–40 minutes until golden and bubbly.
- Rest before serving: Let sit 5–10 minutes before cutting or scooping