Southern Baked Macaroni and Cheese

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Southern Baked Macaroni and Cheese is a must-have recipe that will impress your family and friends. It features irresistibly warm, cheesy goodness with a hint of smoky flavor for extra comfort. The dish is baked in the oven and served as a side dish, offering the perfect blend of cheeses that will leave everyone wanting seconds.

What’s not to love about macaroni and cheese? For me, it’s more than just a side dish; it’s a family tradition that has graced our dinner table for years, for all occasions. And if you’re from the South, you know you don’t need a special occasion to serve this cheesy goodness. Each generation in our family has added its own set of ingredients to this classic dish, making it truly our own.

There’s something so comforting about knowing that this simple yet delicious side dish has been enjoyed by so many families just like ours.

Now, if you’re from the South, you know that we Southerners don’t mess around when it comes to a good macaroni and cheese. That’s why I’m thrilled to share this incredibly delicious recipe that will bring joy to you and your family.

What to Serve with Baked Macaroni and Cheese?

Although this dish can be enjoyed on its own, there are so many limitless options. If you are wanting a down home Southern meal, you should pair this side dish with some Fried Chicken and some good ole Collard Greens.

What cheese to use for Southern Baked Macaroni and Cheese?

For this recipe, you don’t need to buy expensive international cheeses. Just select cheeses that complement each other and melt well together. However, knowing the best cheeses to use in your mac & cheese will save you time and money .

This recipe requires four types of cheese: Mild Cheddar, Sharp Cheddar, Smoked Gouda, and Monterey Jack. Also, try to avoid using pre-shredded cheese from a bag; I prefer using block cheese that I can shred myself.

Let’s dive into this recipe?

Ingredients you’ll Need:

• Elbow Pasta
• Half n Half
• Chicken Broth
• Butter (unsalted)
• Flour
• Egg
• Onion Powder
• Garlic Powder
• Smoked Paprika
• Smoked Salt
• Black Pepper
• Smoked Gouda
• Mild Cheddar
• Sharp Cheddar
• Monterey Jack Cheese

How to make Macaroni and Cheese

1. Pasta: Boil the pasta until it is al dente, then drain it.
2. Cheese: Shred all the cheeses and set them aside.
3. Cheese Sauce: In a pot, melt one stick of butter over low to medium heat. Add flour, half and half, seasonings, and shredded cheese, reserving some for the final layer. Stir constantly to prevent the cheese sauce from burning. Taste the sauce and adjust the seasonings to your liking.
4. Add the cheese sauce to the pasta and mix well. Allow the mixture to cool a bit before stirring in 1 beaten egg.
5. Baking Dish: Transfer the mac and cheese into the baking dish, using half of the mixture, then add another layer of shredded cheese and repeat until you reach the final layer of shredded cheese on top.
6. Bake: Preheat the oven to 350°F and bake the mac and cheese until it is nice and bubbly with a toasty brown crust.

Different ways to Serve Macaroni and Cheese.

• One of my favorite ways to serve mac and cheese is in a casserole dish. I have found that using a baking dish, which can go from the oven to the table, serves multiple purposes. It’s ideal for a family-style presentation.

• Whether you serve it in a bowl or on a plate, you can’t go wrong with this classic. You can garnish with parsley or chives just to add a pop of color. Speaking of toppings, feel free to add toasted breadcrumbs, crushed crackers, or even bacon for added texture.

• If you’re going for a more personal touch, you can serve your mac and cheese in smaller portions by using individual ramekins. Just remember to add some extra cheese on top so that when it’s in the oven baking, it comes out cheesy and bubbly.

Recipe Tips

1. Cooking Pasta – Adding chicken broth or chicken bouillon to your pot of boiling water enhances the flavor of the macaroni pasta.

2. Making the Roux – If the cheese sauce is too thick, use a little liquid from the pasta to thin it out.  Your cheese sauce should not be runny of too thick.

3. Cheese – Add Half of the Shredded Cheese to Cheese Sauce and use the other half of shredded cheese to layer for final topping. 

Print Pin

Southern Macaroni and Cheese

Course Side Dish

Cuisine American

Keyword Macaroni and Cheese, Southern

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Bake Time 40 minutes minutes

Total Time 55 minutes minutes

Author Monica

Ingredients

• 1 lb. Elbow Pasta
• 1½ cups Half n Half
• 2 cups Chicken Broth or 1 cube of Chicken Bouillon
• 3 tbsp. Butter (unsalted)
• 2 tbsp. Flour
• 1 Egg Beaten
• 1 tsp. Smoked Paprika
• 1 tbsp. Onion Powder
• 1 tbsp. Garlic Powder
• tsp. Smoked Salt For taste
• Black Pepper For taste
• ½ cup Smoked Gouda
• 1 cup Mild Cheddar
• ½ cup Sharp Cheddar
• 1 cup Monterey Jack Cheese

Instructions

• Preheat the oven to 350°F Bring a large pot of water to a boil. add in the oil, chicken broth, or 1 cube of chicken bouillon. Add in the macaroni. Stir. Reduce heat and allow to cook for 5 minutes.
• Drain and reserve a little pasta liquid for later. Set drained pasta to the side.
• In the same pot, melt the butter and stir in the flour. Stir until paste like texture, Add the half-n-half, cheeses, and seasonings. Continue to stir gently. allow the sauce to thicken but not too thick.
• Add the cheese sauce to the pasta and mix well. Allow the mixture to cool a bit before stirring in 1 beaten egg.
• Spray olive oil spray or butter casserole dish and transfer the mac and cheese into the baking dish,
• Use half of the mixture, then add another layer of shredded cheese and repeat until you reach the final layer of shredded cheese on top.
• Cover with foil and Bake the mac and cheese for 15-20. Remove Foil and bake until it is nice and bubbly with a toasty brown crust.

Notes

*Adding chicken broth or chicken bouillon to your pot of boiling water enhances the flavor of the macaroni pasta.

*If the cheese sauce is too thick, use a little liquid from the pasta to thin it out.  Your cheese sauce should not be runny of too thick.

*Add Half of the Shredded Cheese to Cheese Sauce and use the other half of shredded cheese to layer for final topping. 

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