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Southern-style baked macaroni and cheese is probably my favorite side dish. I have always loved it. I also love the various mac and cheese preparations with lobster, breadcrumbs, and more. I have been to several catered events with a mac and cheese bar and I absolutely love this idea. This is a holiday recipe favorite, so it is loaded with tons of cheese and other goodness. Thus, this dish deviates from the typical guilt-free Stay Snatched recipes. Be sure to check out my Mac and Cheese Bites recipe for a lightened-up, guilt-free version of this dish.
If you are a fan of mac and cheese, you will probably love my Bacon Gouda Mac and Cheese recipe as well.
What Cheese Makes the Best Mac and Cheese?
This recipe was prepared for Christmas dinner with my family. I typically use 4-5 different types of cheese. I often use gouda and go back and forth between using gouda and pecorino romano, for no particular reason. I love gouda. I love pretty much any cheese. Feel free to use your favorite types of cheese.
Parmigiano Reggiano is my favorite cheese to use while cooking. I have used it often in other recipes such Shrimp Scampi Dip, Shrimp Scampi with Zucchini Noodles, and Warm Spinach Dip with Parmesan. It adds an amazing bold flavor to the dish.
How Do You Make Southern Mac and Cheese?
There are so many ways to prepare traditional, homestyle, baked, soul food mac and cheese (however you want to describe baked mac and cheese). I am not a fan of mac and cheese that is watery and has too much liquid. I do not like mac and cheese that is dry and does not have a cheesy texture. My preferred dish has a crunchy crust on top, with cheesy goodness within.
Grate all of the cheese. This is actually my favorite step! Cut the muenster into small chunks. I do this because it does not grate as easy.
If you need tips on How to Cook Pasta for Macaroni and Cheese, check out this post.
How Do You Make Baked Mac and Cheese Creamy?
First, melt the butter in the saucepan. Add the flour and whisk to create a slurry. After the flour has been fully mixed, add the milk and half of all of the cheeses. Stir until the cheese has melted.
Layer, layer, layer! Layers are the key here. In order to get a great burst of cheese in every bite, you will add the macaroni, and then shredded cheese. This is similar to preparing a lasagna.
I usually prepare this dish for very large groups of family and around the holidays. I decided to test if my recipe could be divided in half to serve a smaller group and still hold up. It does! The photos below show the results of using ½ of the ingredients noted below. I still followed the exact same steps.
Do You Put Eggs in Macaroni and Cheese?
I don't. An egg will make the mac and cheese less creamy on the inside. Eggs are used to bind. If you want mac and cheese that is more like a casserole, and less creamy, then use eggs.
You can check out John Legend's Macaroni and Cheese recipe here.
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More Southern Style Recipes:
Southern Style Homemade Cornbread
Smoked Mac and Cheese
Southern Cornbread Dressing
Southern Mustard Greens
Southern Candied Sweet Potatoes
Instant Pot Collard Greens
Instant Pot Southern Green Beans
Instant Pot Louisiana Gumbo
Instant Pot Red Beans and Rice
Lobster Mac and Cheese
Simple Stovetop Mac and Cheese
Chicken Mac and Cheese
Southern-Style Soul Food Baked Macaroni and Cheese
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Ingredients
- 1 pound elbow macaroni or cellentani pasta
- 4 tablespoons butter
- 3 tablespoons flour
- 2-3 cups milk I often use 2 cups. Use your judgement. Start with 2 and add more if needed.
- 1 cup heavy whipping cream
- salt and pepper to taste
- onion powder to taste Start with ½ teaspoon. Taste and adjust.
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded parmigiano reggiano
- 1 cup shredded fontina cheese
- 1 cup shredded pecorino romano cheese
- ½ cup muenster cheese cut into small chunks
Instructions
- Preheat oven to 375 degrees.
- Cook the pasta in accordance with the instructions on the package.
- Drain the macaroni and rinse with cold water. This is important. You want the pasta to cool so that it does not continue to cook. The pasta will cook again while baking in the oven. Over-cooked pasta results in a terrible texture.
- Heat a sauce pan on medium heat. Add the butter and allow it to melt.
- Once melted, add the flour and whisk.
- This will create a roux. Continue to whisk until the four is fully combined.
- Add the milk and heavy whipping cream and stir.
- Add half of the shredded cheese and stir until the cheese is melted.
- Add the seasonings and taste repeatedly. This step is important because you don't want bland mac and cheese.
- Return the pasta to the large pot. Drizzle the liquid mixture over the pasta and stir until fully combined.
- Spray a 9 x 13 inch baking pan with cooking spray.
- Begin to layer in the pasta. Start with the pasta, then add a layer of all of the shredded cheese and muenster chunks.
- Add another layer of pasta, and then another layer of cheese.
- Ensure there is adequate liquid throughout these steps (additional milk works well). This can be tricky. You do not want the dish to appear like soup, but you do not want it to be dry.
- This step is important because without adequate liquid the dish will dry out while baking.
- Bake for 25-45 minutes until the cheese has melted and is bubbly. I like for the crust on top to turn a deep golden brown, which takes more time. Use your judgment based on what works for you.
- Cool before serving.
Video
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Cristina larrea says
This is probably the most amazing Mac and cheese ill ever have. I have made this recipe twice and not only is it extremely easy to follow but delicious as well! The recipe comes out very creamy and cheesy - a MUST try
staysnatched says
Thank you! I love to hear it!
Annie says
Best stuff ever!!! I’ve been wanting to make this every time I see it posted and I finally did it! Between myself and my two sons, we took down half the dish!! Let me tell you, my kids are picky about their pasta (cause that’s mostly all they ever want to eat) and they both LOVED this! It can be intimidating to make your own cheese sauce but this was so easy! I used lots of Gouda and Parmesan and it was just SO good and creamy!
For sure going to make this as a side at least once a month, and definitely for holiday meals!!
staysnatched says
This is great for that!
TCollins says
There is no need for anyone to go searching for another mac and cheese recipe-this the one right here!! This is the best recipe I’ve tried & I am not looking back. Cheesy, creamy, and flavorful.
staysnatched says
haha love it!
Sarah says
Excellent! The different cheeses blended really well and provided great flavor. I added about a teaspoon of dry mustard since I always add it to my Mac and cheese to enhance the cheese flavor. Will definitely make it again.
staysnatched says
I'm glad you enjoyed the cheese blend!
Melissa says
Made this today for Easter and everyone loved it! So easy to make and delicious.
staysnatched says
Wonderful! So glad you enjoyed it.
Kendra says
I finally got my family to say a Mac and Cheese recipe is good! Great recipe and your directions made it easy to make.
staysnatched says
So glad to hear this!
Christina Smith says
RAVE worthy- Everyone at our Easter brunch went back for seconds of this! Side note: I bought the cheese by weight (1 cup = 8oz), and boy did I have a MOUNTAIN of cheese after I shredded it all! The plus side of that is that I now have enough cheese left over to make it again! Time & time again- Brandi's recipes do NOT disappoint!
staysnatched says
I'm so glad to hear it!
Julie Myers says
I first made this recipe for my husband's family on Christmas Day- I was so distracted and nervous and didn't realize that his aunt put it in the oven for way too long after I told her not to (even though people still enjoyed it, I KNEW exactly what Brandi said about adding more milk and should have!)- since then I've made it two more times (and babysat it so no one else would overcook it) and WOW! I made it again for Easter yesterday and my husband is still getting texts about how good the mac and cheese was! Thank you Brandi for a simple and go-to side dish that my in-laws keep requesting again and again!
staysnatched says
You're welcome! I'm glad you enjoyed it!
Lindsey says
Made this for my family on Easter and had zero leftovers! Everyone loved it and I’ve already been asked to make it again for the next family event!!
staysnatched says
So glad to hear it!
Melissa Elizondo says
My daughter and I made this for Easter. Our entire family loved it! The step by step instructions and video make this super easy to follow.
staysnatched says
Glad the family enjoyed it!
Tolu says
I made this last night for me and my hubby and oh my goodness! So so good! I cut the recipe in half as it was just the two of us. We’ll have delicious leftovers for days! Yum’
staysnatched says
I'm so glad you enjoyed it!
Victoria says
So yummy! Made some bbq chicken to go along with it and it was delicious. Thank you for the recipe!!
staysnatched says
You're welcome! That sounds good.
Meghann says
I loved the recommendations for different cheeses to pair together. Definitely a crowd pleaser. Will make again.
staysnatched says
Always a crowd pleaser!
Shari says
Best Mac n cheese I’ve ever made. Consistently good and can play around with different cheese options for different flavors.
staysnatched says
Awesome! I’m glad you enjoy it.
Blanca says
Hi Brandi,
This looks so good! I’ve got a question….can make this the night before, but not bake till the next day? Thank you!
staysnatched says
No. The cheese will harden and ruin the texture. I wouldn’t.
Blanca says
@staysnatched
Blanca says
Oops, should have written, can I
L. Day says
No Velveeta! Only real cheese!! This recipe is already winning. Played around with different types of cheeses I used, havarti is my fave. Simple to make.
Every time delicious.
staysnatched says
Wonderful! So glad you enjoyed it.
Tori says
A friend of mine is moving to London this weekend and I thought there was no better American send off than Brandi's southern-style mac and cheese. It was an absolute hit per usual! Would highly recommend this recipe. Thank you thank you, Brandi!
staysnatched says
You're welcome! Love to hear it!
Shannon says
My sister said there was no Mac and Cheese on the menu for the 4th. I had to fix that. I always refer back to this recipe when I make Mac and cheese.
staysnatched says
Yay! I love hearing that.
Cathy says
This recipe is a winner for sure. My friends loved it. Thanks, Brandi!
staysnatched says
Yay! So glad to hear it.
Lauren says
This recipe is amazing! My whole family loved it and I will for sure be making it again! Thank you!!!
staysnatched says
Wonderful! I'm so glad to hear it.
Trish S says
This mac and cheese is so good that I actually have dreams about it! My boyfriend doesn’t like mac and cheese and even he went for seconds and thirds on this one!!
staysnatched says
haha! It's definitely dream worthy.
Yadira says
This Mac and cheese recipe is EPICALLY delicious!!! I have celiacs disease and salivated every time I saw this recipe, so I decided to make it with gluten free flour and pasta. I served it at a family gathering and my family that eats gluten said it was the hit of the barbecue— they couldn’t believe that it was gluten free. Now I make it for all our family get togethers!
staysnatched says
I'm so glad it worked out!
Jessica says
The cheese combination in this recipe was perfect and delicious. I like a crispy top to my Mac and cheese but pulled it out of the oven before it got crispy for fear of it drying out. I used 2 1/4 cups of milk, so will use more next time. Great recipe, and great advice on how to adjust as needed. Thanks!
staysnatched says
Awesome! I'm so glad you enjoyed it!
Jessica says
Me again! I made this recipe for the 4th time this past weekend for a pool party, and it was (yet again) a hit so I’m leaving another review lol. Multiple people told me that this was the best macaroni and cheese they’ve ever had in their life! It’s that good. For anyone reading this who hasn’t made this before, I highly recommend following the directions to a t and make sure you grate the cheese fresh. It’s so freaking good y’all!
staysnatched says
haha! Yes! I love to hear it!
Anthony S says
Wow, lemme just say, this mac and cheese is PHENOMENAL. Blows the water out of any other recipe I've tried, or expensive mac and cheese from restaurants. I think I've made this 4-5 times, with varying ranges of cheese (some of the cheeses are harder to find in my area), and most recently I just used about half mild cheddar and half some other more expensive sharp cheddar as it's all I had laying around and still came out AMAZING. Can't wait to try it with the cheeses listed when I can find them. I found that baking it for 25-30 minutes, and then broiling it on high until the top is dark and crispy (5-10 min depending on your oven) was the perfect combination for my tastes. I posted a picture of it on social media and immediately people were asking for the recipe lol (which I linked them). Thank you again for this delicious recipe, can't wait to try more of your stuff!!!!! 10/10
staysnatched says
I hope you enjoy more recipes!
Ashley says
This is amazing. Deliciously cheesy inside with a perfect golden crust on the top.
staysnatched says
I'm so glad you enjoyed it!
Jess says
This is such a good mac and cheese recipe! It was easy to make and definitely worth using all of the different kinds of cheeses. I have made it twice so far and on the second time I decided to bake half of it and freeze the other half. It was just as good after freezing it so I will continue to make this in the future.
staysnatched says
Glad to hear you will make it again!
Katherine says
This is the supreme Mac n cheese and I am willing to die on that hill. Ever since I made it for the first time last year for Thanksgiving, it is now the dish I will bring to every Thanksgiving. If a friend or family member tells me they’re making Mac n cheese for something, I always ask if it’s this recipe or close, because once you have this, the rest don’t feel worth it lol. I’m also looking at it right now to make with chili for a football Sunday coming up so recommend this for other events outside of holidays! Also want to note that Brandi’s instructions are very easy to follow as well - first time I made it, it came out tasting 100% and if I can do it, so can you. Make this!
staysnatched says
Thank you! I'm so glad you enjoy it.
April Jackson says
One of the BEST I’ve prepared. Easy one of my go tos!
staysnatched says
Yay! I'm so glad to hear that!
Yvette says
Amazing as usual. I love the amount and variety of cheeses. It turns perfect everytime I make it. Thank you for sharing.
staysnatched says
You're welcome. I'm glad you enjoyed it.
LC says
This is the BEST mac and cheese I've ever tasted! I thought 5 cheeses would be a bit much but it was sooo delicious. Highly recommend! Thank you Brandi!
staysnatched says
ha, no amount of cheese is too much.
Kristin says
I made this for dinner last night and it was delicious! I can’t wait to try out different kinds of cheeses to find my favorite combo. 😋
staysnatched says
I'm glad you enjoyed it.
Sarah says
I’ve made a ton of Mac and cheese recipes over the years and this is by far the best I’ve ever made! The kind you hoped as a kid someone was bringing to the church pot luck because your mom didn’t make it that good! Only change I made was to sauté a finely minced onion in the butter because I love onion. I used cheddar,
Gouda, and mozzarella and it was perfect!
staysnatched says
That sounds so good!
Payton Taylor says
I don’t have access to fontina cheese. What do you recommend I substitute with? Or should I just add more cheddar in replace? Thank you!
staysnatched says
No replacement. You can sub any cheese you want.
Dara says
This is Fire 🔥!! I decided to make a small batch of this before Thanksgiving. So good!! This will be repeated on Thanksgiving day. The addition of Parmesan Reggiano cheese was a game changer. Thanks, Brandi.
staysnatched says
You're welcome! I'm glad you enjoyed it.
Jessica says
Delicious! FINALLY found a Mac and cheese recipe that is creamy and delicious even after it’s baked and my kids said it was the best they’ve tasted! Thank you Brandi!
staysnatched says
I'm glad to hear it's the best!
Madison says
Hands down THE best Mac and cheese I’ve ever had. Brandi knows best (as per usual) on the shredding your own cheese tip—it makes all the difference in terms of both melty-ness and taste. Easy to make and a HUGE hit with the family. I’ve never gotten so many compliments on a side dish.
staysnatched says
Yay to compliments!
Lisa says
First time I’ve ever made Mac and cheese for Thanksgiving and it was so easy and delicious!
staysnatched says
I'm glad your first time was a success!
Suzy says
Best baked mac and cheese I've ever made! Perfect flavor and not too heavy. Made for Thanksgiving, but is definitely going in the regular side dish (or main dish) rotation!
staysnatched says
Thank you! Great to have in the rotation.
Laura says
Creamy, cheesy, with a crunch top! The perfect combo and addition to our Thanksgiving table. Also incredibly impressed how thorough both the recipe and full blog post are. Easy to follow and I know it will produce the same excellent result each time. Thank you!
staysnatched says
You're welcome!
Maren Snell says
I tried this recipe for Thanksgiving this year. It was my first time making Macaroni & Cheese for my fiancé’s family, so I wanted to impress, and Brandi’s recipe DID NOT DISAPPOINT!! It was so easy to follow. It came out super delicious and I got rave reviews! I will say, Definitely Shred the cheeses yourself! I made 2 different batches, 1-where I shredded the cheeses from blocks and a smaller test with pre-shredded sharp and parmesan (the rest were block). The first was phenomenal! The 2nd with the pre-shredded was okay, but tasted slightly gritty due to all the additives used to preserve the shredded cheeses. It wasn’t bad, just not nearly as creamy as the 1st. This recipe will now be a staple, as my family LOVED it and we ran out before everyone got a second plate. Added bonus, my toddler (a Mac & Cheese aficionado) devoured it! A must try!!
staysnatched says
I love hearing the results of 2 batches!
Carissa says
This Mac and cheese got so many compliments for Thanksgiving! Love the different cheeses in this! Thanks for another 5-star recipe, Brandi!
staysnatched says
Yay to compliments!
Carissa says
Made this for Thanksgiving and got so many compliments! Love all the different cheeses used! I will definitely be making this again! Thank you for another 5-star recipe Brandi!
staysnatched says
Yay to compliments!
Jessica says
Annnnd I’m back with another review. I’ve lost count of how many times I’ve made this recipe because it’s such a staple in my home now. I made it again yesterday for Thanksgiving, and it outshined every other dish on the table. Don’t sleep on this recipe y’all!
staysnatched says
haha! Thanks for sharing.
Rachel says
This cheese combination is 10/10 recommend!!
staysnatched says
I'm glad you like the combo!
Lyndzie Sterling says
My family devoured the whole pan!! We will absolutely be halving the recipe to make for dinners sometimes. Personally next time i would add extra sharp cheddar just because we like the flavor and maybe a 3/4 cup of the other cheeses mentioned in the original recipe instead of the 1cup. The recipe is truly so good!
staysnatched says
I'm glad you enjoyed the recipe.
Felicia says
I am no stranger to making Mac and cheese but I love learning a new recipe. I made this for Thanksgiving and it was a hit! I wanted something creamier this year. My family loved it. I used all 3 cups of milk to get it creamy. It was not soupy. Turned out perfect and is still creamy when reheated. Thank you!
staysnatched says
You're welcome! I'm glad you enjoyed it.
Ashley Merritt says
I thought I knew how to make macaroni until I made this recipe! My family enjoyed a serious upgrade this Thanksgiving!
staysnatched says
I'm so glad you enjoyed it!
Ashley says
The best Mac & cheese I’ve ever made. Will probably become a holiday staple.
staysnatched says
Wonderful! Love to hear.