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Golden, cheesy Southern-style baked mac and cheese served in a rustic cast iron skillet with a crispy breadcrumb topping, set in a cozy kitchen with warm lighting.
Jana Rae

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.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8
Course: Side Dish
Cuisine: American
Calories: 450
Ingredients Method Notes

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

Method
 

  1. 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.
  2. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
  3. Shred all cheeses and mix them in a bowl, reserving 1 cup of cheddar for the topping.
  4. In a large bowl, whisk together milk, heavy cream, eggs, sour cream, salt, pepper, smoked paprika, and garlic powder until smooth.
  5. 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.
  6. Pour the creamy milk mixture evenly over the macaroni and cheese, ensuring everything is well coated.
  7. 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.
  8. 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.
  9. Allow the mac and cheese to sit for 5-10 minutes before serving. This helps it set and become extra creamy!

Notes

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.