Southern Baked Mac and Cheese: A Taste of Home

This southern baked mac and cheese has become a staple in our family. It’s the dish I bring to potlucks, the one my kids request for their birthdays, and the dish that magically appears on our holiday table, right alongside the turkey and dressing. It’s pure southern comfort food at its finest.

Honestly, there have been so many times when I’ve been short on time, stressed out, and just needed something easy and comforting to make for dinner. This recipe never fails. It’s quick to throw together (especially if you use my little shortcut for the cheese sauce!), and it always delivers. There’s just something so comforting about a warm bowl of homemade mac and cheese, especially when it’s baked to golden, bubbly perfection.

Between school activities, work, and everything else life throws our way, I totally understand the need for simple, delicious meals. This southern baked mac and cheese recipe is exactly that: straightforward, satisfying, and always a hit. It’s a testament to the power of simple ingredients and a whole lot of love. Trust me, once you try this southern baked mac and cheese, it’ll become a staple in your kitchen too.

INGREDIENTS FOR southern baked mac and cheese:

Here’s what you’ll need to whip up this creamy, cheesy goodness. This is my tried-and-true list, but feel free to adjust to your taste. I always use sharp cheddar cheese for my southern baked mac and cheese; I think it gives the best flavor!

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• 1 pound elbow macaroni
• 1/2 cup (1 stick) unsalted butter
• 1/2 cup all-purpose flour
• 3 cups whole milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg (optional, but trust me!)
• 4 cups shredded sharp cheddar cheese, divided (I told you, sharp is key!)
• 1 cup shredded Monterey Jack cheese
• 1/2 cup sour cream (this is my secret weapon!)
• 1/2 cup breadcrumbs (optional, for topping)
• 2 tablespoons melted butter (optional, for breadcrumb topping)

When making southern baked mac and cheese, you can often find high-quality cheddar cheese at your local farmer’s market. It’s usually a bit more expensive, but the flavor is worth it! Supporting local farmers is a great way to enhance the taste of your dish while contributing to your community. I also recommend buying pre-shredded cheese to save time, especially on busy weeknights. However, if you have the time, grating your own cheese really does make a difference in the texture and creaminess of the sauce. The pre-shredded stuff often has cellulose added to prevent clumping, which can also prevent it from melting as smoothly.

Here’s a southern baked mac and cheese trick I learned from my mom: add a pinch of dry mustard to the cheese sauce. It enhances the cheddar cheese flavor and adds a subtle tang that’s absolutely delicious. Also, for cost-saving tips, consider buying cheese in bulk when it’s on sale and freezing it. Just make sure to shred it before freezing, as it can be harder to shred after. Freezing cheese extends its shelf life and allows you to have it on hand whenever you’re ready to make this comforting dish.

For ingredient prep shortcuts when making southern baked mac and cheese, I often cook the pasta while I’m shredding the cheese. It saves a bit of time, and everything is ready to go when you need it. As for storage tips, any leftover southern baked mac and cheese ingredients should be stored properly. Cheese should be tightly wrapped in plastic wrap or stored in an airtight container in the refrigerator. Milk and sour cream should also be refrigerated. Proper storage ensures that your ingredients remain fresh and ready for your next culinary adventure.

HOW TO MAKE southern baked mac and cheese – STEP-BY-STEP:

Alright, let’s get cooking! This may seem like a lot of steps, but I promise, it’s easier than it looks. Just follow along, and you’ll have a delicious southern baked mac and cheese on the table in no time.

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1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish. I use butter to grease the dish for an extra layer of flavor.
2. Cook the macaroni according to package directions until al dente. Remember what I said before! Al dente is key! Drain well. Don’t worry if your southern baked mac and cheese looks a little dry at this point; the cheese sauce will fix that.
3. While the pasta is cooking, melt the butter in a large saucepan over medium heat. Whisk in the flour until smooth. This is called a roux, and it’s the base of your creamy cheddar cheese sauce.
4. Gradually whisk in the milk until smooth. Continue cooking, stirring constantly, until the sauce thickens, about 5-7 minutes. I learned the hard way with southern baked mac and cheese that if you don’t stir constantly, the sauce will scorch on the bottom of the pan. Trust me, it’s not a fun experience!
5. Remove from heat and stir in the salt, pepper, and nutmeg (if using).
6. Add 3 cups of the shredded cheddar cheese and the Monterey Jack cheese to the sauce, stirring until melted and smooth. Stir in the sour cream. In my kitchen, southern baked mac and cheese usually takes about 10-15 minutes to get this cheese sauce perfect.
7. Add the cooked macaroni to the cheese sauce and stir to combine. Make sure all the pasta is coated in that glorious cheesy goodness!
8. Pour the macaroni and cheese mixture into the prepared baking dish.
9. Sprinkle the remaining 1 cup of cheddar cheese over the top.
10. If using, combine the breadcrumbs and melted butter in a small bowl and sprinkle over the cheese. I love the added texture of the breadcrumbs, but it’s totally optional.
11. Bake for 20-25 minutes, or until golden brown and bubbly. While the southern baked mac and cheese is cooking, I usually tidy up the kitchen or start on a side dish.
12. Let stand for a few minutes before serving. Your southern baked mac and cheese should smell like creamy cheddar cheese and warm comfort.

One tip I’ve learned from making southern baked mac and cheese is to use a whisk with a silicone coating when making the cheese sauce. It helps prevent the sauce from sticking to the bottom of the pan, and it’s much easier to clean! Also, make sure to use a good quality cheddar cheese for the best flavor. High-quality cheese melts more smoothly and contributes to a richer, more satisfying taste.

SERVING YOUR southern baked mac and cheese:

Now for the best part – serving! This southern baked mac and cheese is so versatile, it goes with just about anything.

The kids love our southern baked mac and cheese when I serve it with a side of steamed broccoli or green beans. It’s a great way to sneak in some veggies! My husband, being the true Southerner that he is, loves it with collard greens and fried chicken.

My go-to side dishes that pair with southern baked mac and cheese are a simple green salad with a vinaigrette dressing or some roasted vegetables. The acidity of the vinaigrette helps to cut through the richness of the cheese, and the roasted vegetables add a nice earthy flavor. I also like to serve it with a side of cornbread – you just can’t go wrong with cornbread and macaroni and cheese! For another southern side dish, check out my Southern Cornbread Poppers Recipe.

This southern baked mac and cheese is perfect for potlucks, family gatherings, or even a cozy night in. It’s always a hit, no matter the occasion. I also love to make it for holidays like Thanksgiving or Christmas. It’s a great alternative to traditional side dishes, and it always gets rave reviews.

For presentation tips, I like to sprinkle a little bit of fresh parsley over the top of the southern baked mac and cheese before serving. It adds a pop of color and makes it look a little fancier. You can also serve it in individual ramekins for a more elegant presentation. Serving in ramekins adds a touch of sophistication and makes portion control easier.

If you have extra southern baked mac and cheese (which is rare in my house!), you can store it in an airtight container in the refrigerator for up to 3 days. Reheat it in the oven or microwave. You can also freeze it for up to 2 months. Just make sure to thaw it completely before reheating. Proper storage ensures that your leftovers remain delicious and safe to eat.

For seasonal variations, I’ve tried adding roasted butternut squash in the fall or fresh tomatoes and basil in the summer. Both are delicious! My friends always ask for this southern baked mac and cheese recipe, and I’m always happy to share it! It’s a dish that’s meant to be shared and enjoyed with loved ones.

southern baked mac and cheese FAQs

Okay, let’s tackle some of the questions I get asked most often about my southern baked mac and cheese! I’ve made my fair share of mistakes over the years, so I’m happy to share my hard-earned wisdom.

Q: Can I use different types of cheese in my southern baked mac and cheese?

A: Absolutely! While I love the classic cheddar cheese flavor, you can definitely experiment. Gruyere, Fontina, and Gouda are all great options that melt beautifully. You know what I do when my southern baked mac and cheese needs a little extra kick? I add a bit of Pepper Jack!

Q: How do I prevent my southern baked mac and cheese from being dry?

A: This is a common concern! The key is to make sure your cheese sauce is nice and creamy before you add the pasta. Also, don’t overbake it! Overbaking will dry it out. Another trick is to add a little extra milk or cream to the sauce before baking. Keep a close eye on it in the oven to prevent it from drying out.

Q: Can I make southern baked mac and cheese ahead of time?

A: Yes, you can! Assemble the southern baked mac and cheese in the baking dish, but don’t bake it. Cover it tightly with plastic wrap and refrigerate for up to 24 hours. When you’re ready to bake it, let it sit at room temperature for about 30 minutes before putting it in the oven. You may need to add a few extra minutes to the baking time.

Q: My cheese sauce is lumpy! What did I do wrong?

A: Lumpy cheese sauce is usually caused by adding the cheese too quickly or overheating the sauce. Make sure to add the cheese gradually, stirring constantly, and keep the heat on low. If your sauce does become lumpy, try using an immersion blender to smooth it out.

Q: Can I freeze southern baked mac and cheese?

A: Yes, you can freeze it! Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw it completely in the refrigerator before reheating.

Q: What kind of milk is best for southern baked mac and cheese?

A: I always use whole milk for the creamiest results, but you can use 2% or even skim milk if you prefer. Just keep in mind that the sauce may not be as rich and creamy. Some readers mentioned feedback about my southern baked mac and cheese being too rich with whole milk. If you agree, try the 2% milk.

Q: Can I add protein to my southern baked mac and cheese?

A: Absolutely! Cooked bacon, ham, or shredded chicken are all great additions. I sometimes add leftover pulled pork from a barbecue. My family prefers the version with bacon.

My Final Thoughts on southern baked mac and cheese

This southern baked mac and cheese recipe isn’t just a meal; it’s a memory. It’s a symbol of family, comfort, and love. It’s the dish I turn to when I need a little bit of home, no matter where I am. I love that it’s a macaroni and cheese recipe that’s easily customizable.

Here are my southern baked mac and cheese Pro Tips:

• Don’t be afraid to experiment with different cheeses.
• Always cook the pasta al dente.
• Add a pinch of nutmeg to the cheese sauce for an extra layer of flavor.

Over the years, I’ve tried so many variations of this southern baked mac and cheese. We’ve had versions with broccoli, with ham, even with lobster (for a fancy occasion!). My son loves it with hot sauce, while my daughter prefers it plain. It’s amazing how versatile this dish can be!

Here are a few variations I’ve tried:

1. Spicy Mac and Cheese: Add a pinch of cayenne pepper or a dash of hot sauce to the cheese sauce.
2. Broccoli and Cheddar Mac and Cheese: Add steamed broccoli florets to the macaroni and cheese mixture before baking.
3. Lobster Mac and Cheese: Add cooked lobster meat to the macaroni and cheese mixture before baking.

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My hope is that this southern baked mac and cheese recipe becomes a tradition in your family too. I hope it brings you comfort, joy, and a whole lot of cheesy goodness. Don’t be afraid to make it your own, experiment with different ingredients, and most importantly, have fun! I want you to put your spin on this homemade mac and cheese.

So, go ahead, give it a try. You won’t regret it. I have faith in you; this southern baked mac and cheese will be incredible. After all, it’s southern comfort food at its best! Check out my other recipes such as this Baked Texas Trash Cheese Dip, for more cheesy comfort.

Southern Baked Mac and Cheese: A Taste of Home

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This is the ultimate Southern Baked Mac and Cheese recipe! Creamy, cheesy, and perfectly baked to golden perfection.

• Author: Zoubida
• Prep Time: 15
• Cook Time: 25
• Total Time: 40
• Yield: 8
• Category: Side Dish
• Method: Baking
• Cuisine: Southern

Ingredients

Scale 1x2x3x

• 1 pound elbow macaroni
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 3 cups milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 4 cups shredded cheddar cheese
• 2 cups shredded Monterey Jack cheese

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Instructions

1. Preheat oven to 350°F (175°C).
2. Cook macaroni according to package directions. Drain and set aside.
3. In a large saucepan, melt butter over medium heat. Stir in flour until smooth.
4. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly.
5. Reduce heat and simmer for 5 minutes, or until sauce has thickened.
6. Stir in salt, pepper, and cayenne pepper (if using).
7. Remove from heat and stir in cheddar cheese and Monterey Jack cheese until melted and smooth.
8. Add macaroni to cheese sauce and stir to coat.
9. Pour into a greased 9×13 inch baking dish.
10. Bake for 20-25 minutes, or until golden brown and bubbly.
11. Let stand for 10 minutes before serving.
12. Enjoy!

Notes

For a crispier topping, sprinkle breadcrumbs over the mac and cheese before baking. You can also add other cheeses, such as Gruyere or Parmesan.