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.
Karen says
If you make ahead do you freeze before baking or after? Mine is in the dish but want to freeze. Smells and looks wonderful!! Thanks.
Marianne says
I freeze before baking!
Terry Gardezy says
I found that the roux was not enough for that much liquid. When it wouldn’t thicken enough, I quickly grabbed another pan and made some more roux to stir into the mix. Other than that it was really good. Lots of complements! I used 1/2 Gouda and half sharp cheddar and we loved it. 😋
Jen says
Do you grate the cheeses for this, or do you buy the packaged cheeses already shredded?
Marianne says
You need to buy the block of cheese and grate it yourself, otherwise the sauce will turn out grainy
Aretha says
I apologize for sounding stupid but what is the difference between white pepper and black pepper? I was planning to make this today but I only have black pepper. Will it be ok?
Marianne says
Not stupid at all! You can absolutely use the black pepper! The two different types do have a slightly different flavor, but both are still "peppery". The main benefit of using white pepper in this recipe is to not see the little black flecks in the dish.
Kali says
Girl, this recipe is perfect. I made this for a large crowd on mothers day and it was such a hit!! Everyone wanted the recipe, and it has already been requested by many others to make again. I am making it again today as a matter of fact. I followed your recipe exactly except for at the very end. For the last 10 minutes of baking I pulled the pan out and added Panko bread crumbs on top and then finished baking. Thanks for finding the perfect Mac & Cheese recipe! 🙂
Marianne says
Thank you so much! I'm so thrilled everyone loved it! It's always a must-have at family gatherings for us too!
Marianne says
That's so awesome! Thank you so much for sharing - made my day!