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.
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.
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 ( 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
Creamy Baked Macaroni and Cheese
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.
Sondra miller says
Thank u. I'd like more of your recipes! Keep them coming!!!!
Connie Rossi says
While the two cheddars are a nice blend (for taste), unless I add some Gruyere and Velveeta (for creaminess and an upstart on the sauce...and possibly an egg or two to the mixture), it just isn't the best mac and cheese I've eaten. The eggs are a southern touch, and cheddar hardens once it's in the fridge (overnight); it's hard to bring it back to it's original wonderful on the second day, which just cheddar in the white sauce. And I like a mix of 1/2 and 1/2 and full cream in my white sauce. Who counts calories, when you're eating mac and cheese?
Michelle Geraghty says
This is one of the best macaroni and cheese dishes I have ever had. I followed your recipe exactly, grating the cheeses by hand, mixing everythig the way you said to in the recipe. I wasn't sure what you meant by incorporating the milk before adding more but as it was cooking, I figured it out! My husband and son loved it as well. The only thing I added the last 5 minutes of cooking was some panko bread crumbs that I had browned in some butter on the stove top. This is because my family likes a little bit of a crunchy topping. Thank you so much for sharing the recipe and the advice for a really creamy sauce. FYI I saw this on pinterest under sweet little bluebird's posting. She gave you full credit for the recipe, which was how I found your website.
Earl says
This is so awesome. That is all.
Kari says
My apologies on asking about if the Cayenne pepper will make the dish spicy. We don’t care for anything spicy. I didn’t have a chance to go through all the comments when I posted the question. . I was in a hurry to get to the grocery store to buy all the ingredients to make this delicious looking mac & cheese for my son. We all grew up on the blue box, even my son, and he won’t touch the blue box any more. Hoping he loves this recipe as much as everyone else seems to.
Ps. Might try the paprika like ya suggested in the earlier post.
Ty. Kari
Marianne says
No problem! Feel free to leave the cayenne out if y’all don’t like spicy. Although it doesn’t make the Mac and cheese spicy, if you are sensitive to spice it might be a bit too much “pop” for you.