Southern Baked Mac and Cheese
This Southern-style baked mac and cheese is rich, creamy, and extra cheesy! A perfect comfort food dish for holidays or family dinners.
Ingredients
For the Pasta:
- 1 lb elbow macaroni or cavatappi
- 1 tablespoon salt for boiling water
- 2 tablespoons butter to coat pasta
For the Cheese Sauce:
- 2 cups sharp cheddar cheese shredded
- 2 cups Colby Jack cheese shredded
- 1 cup mozzarella cheese shredded
- 2 cups whole milk
- 1 cup heavy cream
- 2 large eggs beaten
- ½ cup sour cream optional, for extra creaminess
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika optional, for a smoky touch
- ½ teaspoon garlic powder
For the Topping:
- 1 cup shredded cheddar cheese
- ½ cup crushed Ritz crackers or panko breadcrumbs, for crunch
- 2 tablespoons melted butter
Instructions
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook 1 minute less than the package instructions (about 7-8 minutes). Drain the pasta and toss with 2 tablespoons butter to prevent sticking. Set aside.
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- Shred all cheeses and mix them in a bowl, reserving 1 cup of cheddar for the topping.
- In a large bowl, whisk together milk, heavy cream, eggs, sour cream, salt, pepper, smoked paprika, and garlic powder until smooth.
- Layer half of the cooked macaroni in the baking dish. Sprinkle half of the shredded cheese mixture over the pasta. Repeat with another layer of pasta and cheese.
- Pour the creamy milk mixture evenly over the macaroni and cheese, ensuring everything is well coated.
- In a small bowl, mix Ritz cracker crumbs (or panko) with melted butter. Sprinkle the reserved 1 cup of cheddar cheese over the mac and cheese, followed by the buttery crumb topping.
- Cover with foil and bake for 30 minutes. Remove the foil and bake for another 10-15 minutes until the top is golden brown and bubbling.
- Allow the mac and cheese to sit for 5-10 minutes before serving. This helps it set and become extra creamy!
Notes
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Best Cheese Combinations for Ultimate Flavor:
- Sharp Cheddar: Provides a strong, bold cheese flavor.
- Colby Jack: Adds a creamy, melty texture.
- Mozzarella: Gives a gooey, stretchy consistency.
- Smoked Gouda: Optional for a rich, smoky twist.
- Monterey Jack: Milder and extra creamy.
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Why Use Eggs in Southern Mac and Cheese?
- Eggs help bind the cheese sauce, creating a slightly firm, custard-like texture rather than a gooey, sauce-heavy consistency.
- If you prefer a creamy stovetop-style mac and cheese, omit the eggs and increase the milk/cream slightly.
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Making It Extra Creamy:
- Stir in ½ cup sour cream or cream cheese to the cheese sauce.
- Use a blend of whole milk and heavy cream instead of just milk.
- Cook the pasta 1-2 minutes less than al dente so it absorbs more moisture while baking.
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How to Prevent Dry Mac and Cheese:
- Do not overbake—remove from the oven once it’s bubbly and golden brown.
- Make sure the pasta is fully coated in the cheese sauce before baking.
- Cover with foil for the first 30 minutes of baking to keep moisture in.
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Crunchy Topping Variations:
- Classic: Use crushed Ritz crackers mixed with melted butter.
- Traditional: Panko breadcrumbs for a crispy bite.
- Extra Cheesy: Add shredded Parmesan to the topping for a cheesy crust.
- Southern Twist: Crush up buttery cornbread crumbs for a slightly sweet crunch.
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Prep Ahead & Storage Tips:
- Assemble the mac and cheese up to 24 hours ahead, cover tightly, and refrigerate. Add 5-10 minutes extra bake time if chilled.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in the oven at 350°F for 15 minutes, adding a splash of milk to keep it creamy.