There’s something irresistibly comforting about a golden, bubbling casserole fresh from the oven, and this Southern Baked Mac and Cheese Recipe hits that perfect note of creamy, cheesy goodness with a touch of smoky depth. It’s the kind of dish you can’t help but smile at—trust me, it’s worth every delicious bite.

The image shows a baking dish filled with creamy macaroni and cheese. The top layer is a thick, golden-yellow melted cheese crust with some browned spots near the edges. Below this crispy cheese layer, there are two layers of soft, pale yellow mac and cheese pasta with a smooth and creamy texture. A woman's hand is lifting a portion with a metal serving spoon, revealing stretchy melted cheese strings between the dish and spoon. The baking dish is white, sitting on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Southern Baked Mac and Cheese Recipe
Top Tip
How to Serve Southern Baked Mac and Cheese Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Southern Baked Mac and Cheese Recipe

Why You'll Love This Recipe

I’ve made a lot of mac and cheese in my day, but this Southern Baked Mac and Cheese Recipe always stands out. It’s that perfect balance of creamy, sharp, and smoky, wrapped in a beautifully crispy top that just melts your stress away.

Rich Cheese Blend: Combining cheddar, smoked gouda, pepper jack, and Velveeta makes each bite packed with layers of flavor and unbeatable creaminess.
Perfect Pasta Texture: Cooking the elbow macaroni just al dente keeps it super tender after baking—not mushy, not underdone.
Flavorful Seasonings: A blend of mustard, smoked paprika, and a pinch of cayenne adds subtle depth without overpowering that classic mac and cheese taste.
Golden Crispy Topping: Baking uncovered allows the cheese on top to form a mouthwatering crust that’s irresistible.

The image shows a close-up of a baked macaroni and cheese dish with two layers. The top layer is golden yellow melted cheese that looks crispy and bubbly with some brown spots. Below the crunchy cheese layer is soft, creamy macaroni pasta covered in smooth melted cheese sauce. A white utensil is scooping up a serving from the dish, revealing the thick cheesy texture inside. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Southern Baked Mac and Cheese Recipe plays a crucial role in creating that creamy, luscious texture and bold flavor. The mix of cheeses melts smoothly and combines perfectly, while seasonings elevate without stealing the spotlight.

Flat lay of a small pile of dried elbow macaroni pasta, a stick of unsalted butter, a small white ceramic bowl filled with all purpose flour, a small white ceramic bowl with whole milk, a small white ceramic bowl with half-and-half, three whole uncracked brown eggs, a few sprigs of fresh parsley, a small white ceramic bowl of kosher salt, a small white ceramic bowl of freshly ground black pepper, a small white ceramic bowl of ground mustard, a small white ceramic bowl of garlic powder, a small white ceramic bowl of onion powder, a small white ceramic bowl of smoked paprika, a small white ceramic bowl of ground nutmeg, a small white ceramic bowl with a pinch of cayenne pepper, a block of sharp cheddar cheese, a block of smoked gouda cheese, a block of pepper jack cheese, and cubed Velveeta cheese all arranged symmetrically and neatly on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Sharp Cheddar Cheese: This gives the dish its classic tang and a nice punch of sharpness that balances the creaminess.
Smoked Gouda Cheese: Adds a subtle smoky, buttery richness that deepens the overall flavor.
Pepper Jack Cheese: Brings a mild kick and creamy texture, giving a touch of spice without overwhelming.
Velveeta: Its smooth meltability guarantees extra silkiness in the sauce so every bite feels decadent.
Elbow Macaroni: The traditional shape holds sauce beautifully and is just the right size for spoonfuls of cheesy goodness.
Unsalted Butter: The base for the roux, it helps create that thick, dreamy cheese sauce.
All Purpose Flour: Used to thicken the sauce; making sure you cook it adequately avoids any floury taste.
Whole Milk and Half-and-Half: Together they give the sauce creamy richness without being too heavy.
Seasonings: Kosher salt, black pepper, ground mustard, garlic and onion powders, smoked paprika, nutmeg, and a pinch of cayenne bring complexity and warmth.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Southern Baked Mac and Cheese Recipe depending on the occasion. Sometimes I add extra spice, other times I make it super creamy with more Velveeta. Feel free to play around and make it your own comfort classic.

Variation: One of my favorites is adding cooked and crumbled bacon for a smoky, savory contrast that everyone adores.
Dairy-Free Option: Swap milk and half-and-half for coconut or almond milk and use dairy-free cheeses to accommodate dietary needs.
Vegetable Boost: Stir in some steamed broccoli or sautéed spinach for a pop of color and extra nutrition.

Step-by-Step: How I Make Southern Baked Mac and Cheese Recipe

Step 1: Get the Oven Ready & Prep the Dish

First things first — preheat your oven to 375°F and generously butter or grease a 9×13-inch baking dish. I like using butter here for flavor, but a good nonstick spray works fine too. Set it aside for now so it’s ready to go when your mac and cheese is assembled.

Step 2: Shred and Cube Your Cheeses

Use a box grater or food processor to shred the cheddar, smoked gouda, and pepper jack cheeses. Place all shredded cheeses in a large bowl. Keep the Velveeta cubed in a separate bowl—I like to gently fold these in just before baking for little melty nests of extra creaminess.

Step 3: Cook Pasta Just Until Al Dente

Boil a large pot of salted water and drop in your elbow macaroni. Cook it until just al dente—about 5 to 6 minutes. I can’t stress enough not to overcook here because the pasta will continue softening in the oven. Drain, rinse with cool water to stop the cooking, and set it aside in the colander with the pot still warm.

Step 4: Make the Creamy Cheese Sauce

Return that empty pot to the stove and melt your butter over medium heat. Sprinkle in the flour and stir constantly with a wooden spoon until the mixture turns a light golden color—this cooks out the raw flour taste, about 2 to 3 minutes. Slowly whisk in the milk and half-and-half, keep whisking until smooth and bring to a simmer. Simmer gently for 5 minutes until thickened, then remove from heat.

Step 5: Season and Add Cheese to Sauce

Now stir in your seasonings: salt, pepper, mustard, garlic and onion powder, smoked paprika, nutmeg, and cayenne if you like a little warmth. Stir in about three-quarters of the shredded cheese and fold everything in gently until the sauce thickens and turns luscious. Taste it — this is your chance to tweak the seasoning.

Step 6: Combine Pasta and Cheese Sauce

Add the drained pasta right into your silky cheese sauce and toss to coat every piece completely. This is where all those luxurious flavors mingle and the magic starts to happen.

Step 7: Assemble and Bake

Pour the cheesy pasta into your prepared baking dish. Nestle those Velveeta cubes evenly across the top, gently pressing them just beneath the surface. Sprinkle the reserved shredded cheeses on top for that glorious golden crust. Place the dish on a baking sheet (trust me, it catches any cheesy bubbles before your oven floor gets a mess!). Bake uncovered for 35 minutes until bubbly and golden.

Step 8: Broil for the Perfect Finish

For an extra special crust, switch your oven to broil and broil the mac and cheese for about 2 minutes. Watch closely so it doesn’t burn; you want just a few crispy, slightly blistered spots that add fantastic texture and flavor.

Step 9: Serve It Up and Enjoy!

Let it cool a few minutes (if you can resist!) and dive in. This is a true crowd-pleaser—you'll want to make it again and again.

Top Tip

After making this Southern Baked Mac and Cheese Recipe countless times, I’ve learned a few tricks that make all the difference between just good mac and truly unforgettable mac and cheese.

Cook Pasta Just Right: Don’t skip rinsing the pasta under cool water after draining—that stops carry-over cooking and keeps your noodles perfectly firm after baking.
Make a Really Smooth Sauce: Whisk constantly when adding milk and half-and-half to avoid lumps. If lumps happen, brisk whisking and a few extra minutes simmering fix it.
Hold Back Some Cheese: Reserving a bit of shredded cheese for the top creates that beautiful golden crust you crave.
Broiling Caution: When broiling, keep a close eye. I’ve scorched my tops before, so 2 minutes max and watch for instant browning.

How to Serve Southern Baked Mac and Cheese Recipe

Southern Baked Mac and Cheese - Serving Suggestion

Garnishes

I like to keep the garnishes simple—freshly chopped parsley or green onions sprinkled on top add a bright pop of color and a fresh hint that’s a lovely contrast to the rich cheese.

Side Dishes

This mac and cheese pairs wonderfully with smoky grilled meats, crispy fried chicken, or even a simple green salad for a weekend dinner that feels just right.

Creative Ways to Present

For parties, I’ve served this in mini ramekins, baked until bubbly, and topped with little bacon bits and chives. It’s a hit as an upscale appetizer or side dish presentation that feels cozy but special.

Make Ahead and Storage

Storing Leftovers

I store leftovers covered tightly with foil or an airtight lid in the fridge for up to 3 days. When reheating, I add a splash of milk and cover with foil to keep it creamy and avoid drying out.

Freezing

This Southern Baked Mac and Cheese freezes really well. I portion it out into airtight containers and freeze for up to 2 months. When ready, thaw overnight in the fridge before reheating slowly in the oven.

Reheating

My go-to for reheating is the oven at 350°F covered with foil, which helps keep moisture in. I usually add a bit of milk or half-and-half and stir halfway through reheating for that fresh-out-of-the-oven feel.

Frequently Asked Questions:

Can I use different cheeses for Southern Baked Mac and Cheese Recipe?

Absolutely! While the blend I use creates specific flavor layers, feel free to swap in your favorites or what you have on hand. Just choose a mix that melts well, like mozzarella, fontina, or colby jack.

What’s the secret to a creamy yet crispy Southern Baked Mac and Cheese Recipe?

The secret is cooking your pasta just until al dente and reserving some cheese for the topping. Baking uncovered allows the edges and top to crisp beautifully while the inside stays creamy and luscious.

Can I prepare Southern Baked Mac and Cheese Recipe ahead of time?

Yes! You can assemble the mac and cheese the day before, cover it tightly, and store in the refrigerator. When ready, bake as directed—just add a few extra minutes to account for the cold dish.

Is this recipe suitable for gluten-free diets?

It can be! Just swap the all-purpose flour with a gluten-free flour blend when making the roux, and ensure your pasta is gluten-free. The rest of the ingredients are naturally gluten-free.

Final Thoughts

This Southern Baked Mac and Cheese Recipe has been my go-to for Sunday dinners and special gatherings alike because it’s both comforting and a little bit fancy in the best way. I hope you give it a try and find it as rewarding to make and eat as I have—it’s truly a slice of southern hospitality in every creamy, bubbly, cheesy forkful.