Southern Baked Mac and Cheese (Grandma-Style, Extra Creamy)

Southern Baked Mac and Cheese

Introduction

This southern baked mac and cheese is rich, creamy, and perfectly golden on top, just like a classic Sunday dinner side. It is the ultimate comfort food casserole for holidays, potlucks, or cozy weeknights.

Prep Time 15 minutes
Cook Time 35–40 minutes
Total Time 50–55 minutes

Ingredients List

8 oz elbow macaroni, uncooked
2 cups sharp cheddar cheese, shredded
1 cup Colby Jack cheese, shredded
1/2 cup processed cheese (like Velveeta), cut into small cubes
2 cups whole milk
2 large eggs, beaten
1/2 stick (4 tbsp) unsalted butter, melted
1 tsp salt
1/2 tsp black pepper

Step-by-Step Instructions (Detailed)

Step 1: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray so the creamy baked mac and cheese releases easily after baking.

Step 2: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente according to package directions. Do not overcook; the pasta will continue to cook in the oven. Drain well and set aside.

Step 3: While the pasta cooks, shred the sharp cheddar and Colby Jack cheeses from the block for the best melt and flavor. Cut the processed cheese into small cubes so it melts evenly into the sauce.

Step 4: In a large mixing bowl, whisk together the whole milk, beaten eggs, melted butter, salt, and black pepper until smooth. This custard-style base is what makes southern baked mac and cheese extra rich and creamy.

Step 5: Add the drained macaroni to the milk mixture and stir gently to coat every noodle. Fold in the shredded cheddar, shredded Colby Jack, and the cheese cubes, mixing until everything is evenly distributed. The mixture will look very saucy, which is perfect for a creamy oven baked mac and cheese.

Step 6: Pour the macaroni and cheese mixture into the prepared 9×13 baking dish, spreading it into an even layer. If you like a little extra cheese pull, sprinkle a small handful of shredded cheddar over the top.

Step 7: Bake uncovered for 35–40 minutes, or until the top is golden, the edges are bubbling, and the center is set. If the top browns too quickly, you can tent the dish loosely with foil for the last 10 minutes.

Step 8: Remove from the oven and let the southern baked mac and cheese rest for about 10 minutes. This helps it set up so you can cut clean squares while still keeping that ultra-creamy texture inside. Serve warm as a main dish or classic soul food side.

Pro Tips
Tip 1: For the best flavor and melt, always shred your cheese from the block instead of using pre-shredded cheese, which often has anti-caking agents.

Tip 2: Want it a bit smokier or spicier? Add a pinch of smoked paprika or cayenne pepper to the milk mixture for a subtle heat that pairs perfectly with the rich cheese sauce.

Tip 3: This baked mac and cheese reheats well. Store leftovers in an airtight container in the fridge for up to 3 days and reheat, covered, in the oven with a splash of milk to bring back the creamy texture.

Nutrition Info

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 plate	430	18g	37g	23g	2g	5g

Disclaimer

Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.