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    Home » Perfect Southern Baked Macaroni and Cheese

    April 18, 2017 Christmas

    Perfect Southern Baked Macaroni and Cheese

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    This recipe for the perfect Southern Style Baked Macaroni and Cheese has been in the works for a while. I am a huge fan of a Classic Mac and Cheese, so I really put a ton of time and effort in making sure I got it RIGHT, and I am really convinced this is the BEST macaroni and cheese recipe out there.

    Jump to Recipe
    Southern Baked Macaroni and Cheese

    For years I've been trying to figure out that exact combination of those basic macaroni and cheese ingredients to make a baked macaroni and cheese recipe that came out creamy enough for me, but still in that Southern Macaroni Pie Style for my classic-loving husband who always wants it from the local soul food restaurants.

    People: I have done it.

    Creamy but not saturated like a pan mac and cheese, this recipe is, in my humble opinion, the perfect macaroni and cheese.

    Southern Baked Macaroni and Cheese

    You can change the cheeses, you can change the milk.  You will, I know you will.

    And that's okay.

    But I cannot be held responsible for how it turns out unless you use my exact recipe.  More extra sharp cheese, or substituting any lower fat cheddar, regular gruyere, etc will make the sauce gritty.

    Using all Medium or Mild Cheddar will make it more gooey and bland.  Substitute gouda or fontina and you'll get more of a pan-style sauce.

    You've been warned ( but if that's what you are looking for, go for it! )

    Update: Okay, people. As predicted, I've gotten a lot of questions about this recipe. Let's take a minute to answer some so you don't have to comb through the comments if you have a similar question about how to make this an easy mac and cheese recipe!

    FAQ for Southern Baked Mac and Cheese:

    Let's keep it short and sweet, shall we?

    What is the best cheese combination for macaroni and cheese?

    People. It's what I put in the recipe: Medium Cheddar plus Extra Sharp Cheddar. That's why I chose those cheeses, and that's why ( IMHO ) this is the PERFECT Mac and Cheese recipe!

    Can I substitute all Extra Sharp Cheddar, Muenster, Brie, Aged Cheddar, an old shoe I found behind the QuickMart?

    Sure. But like I said above - the cheese changes more than just the flavor. It changes the TEXTURE! And I strongly feel the cheeses I've listed in the recipe create the perfect balance of sharpness AND texture.

    But you do you, boo! ( and if you LOVE the combo you found, share it with me! )

    Can I freeze mac and cheese?

    You sure can - but be aware: dairy and the freezer don't always love each other, and frozen mac and cheese that's been reheated is never going to be good as the fresh version.

    If you'd like to freeze it, I recommend assembling the entire recipe, baking it at 425 F for just long enough to get a little browning on top, letting it cool completely, then wrapping it and freezing.

    What to eat with mac and cheese?

    If you want to go full-on comfort food, my Crispy Oven-Baked Chicken is a great route for a protein to go with mac and cheese.  If you want to shake things up a bit, Honey Rosemary Pork Chops are easy and a little lighter.

    With either protein, I love a fresh salad to balance out all that cheese!

    what are some other amazing holiday side dishes?

    • potato gratin
    • Whipped Lima Beans
    • Sweet Potato Casserole Bites
    • Potato Gratin ( Gratin Dauphinoise )
    • Maple Roasted Carrots with Bacon
    • Roasted Butternut Squash with Brussels Sprouts and Onion
    • Southern Corn Pudding Casserole
    • Whipped Lima Beans
    • Sweet Potato Casserole Appetizer Bites
    Southern Baked Macaroni and Cheese

    Creamy Baked Macaroni and Cheese

    A baked mac and cheese recipe that is rich and creamy, but can be made ahead of time and thrown in the oven when guests arrive.
    4.56 from 773 votes
    Print Pin Rate
    Course: Holiday, Side Dish
    Cuisine: American
    Keyword: macaroni and cheese
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Total Time: 50 minutes
    Servings: 8 servings
    Calories: 538kcal
    Author: Marianne

    Ingredients

    • 16 ounces macaroni
    • ⅓ cup butter
    • ⅓ cup flour
    • ½ tsp white pepper
    • ½ tsp salt
    • ⅛ tsp cayenne pepper
    • 3 ½ cups 2% milk
    • 8 ounces medium cheddar cheese shredded
    • 8 ounces extra sharp cheddar cheese shredded

    Equipment

    • 3 Quart Baking Dish

    Instructions

    • Preheat the oven to 375 degrees F.
    • Bring a large pot of salted water to a boil. Add the macaroni, cook for 8 - 9 minutes. Strain and set aside.
    • In a heavy-bottomed large pot over medium heat, melt the butter.
    • Sprinkle the flour, white pepper, salt, and cayenne pepper over the melted butter, whisking until smooth and the mixture has thickened slightly.
    • Stir in the milk ½ cup at a time ( feel free to eyeball it ), only adding the next half cup once the previous one has been incorporated entirely.
    • Add all of the medium cheddar cheese and half of the extra sharp cheddar cheese, stir into the milk/flour sauce until melted. Stir in the macaroni.
    • Pour into a 3 quart baking dish. Top with the remaining extra sharp cheddar cheese.
    • Bake at 375 F for 30 minutes.
    Nutrition Facts
    Creamy Baked Macaroni and Cheese
    Amount Per Serving
    Calories 538
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @basilandbubbly or tag #basilandbubbly!
    Southern Baked Macaroni and Cheese
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    Reader Interactions

    Comments

    1. Jaylene says

      March 10, 2023 at 9:11 am

      This is by far my favorite recipe for Mac and cheese recipe. I do use all sharp and it does become a bit gritty so I will use a pinch of baking soda to prevent that. But I’m going to try making the recipe exactly! My question is, have you ever made this in the slow cooker? I would love to take to an office party that has no oven to cook before hand. Thanks!

      Reply
    2. Abbe says

      February 22, 2023 at 5:00 pm

      2 stars
      Needs more flavor. Texture is good.

      Reply
    3. Helen says

      February 08, 2023 at 8:42 pm

      4 stars
      3 1/2 cups of milk would be runny, IMO. I used 2 cups of milk.

      Reply
    4. Annie says

      January 30, 2023 at 7:41 pm

      Would be ok to make this the day before baking it?

      Reply
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    My name is Marianne, and I'm two parts food, one part booze, and a dash of snark. I live in Atlanta, GA with my two cats. My personal motto: Champagne and stretchy pants. Sign up for my mailing list to keep up with the new and seasonal recipes!

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