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Ultimate Creamy Southern Baked Macaroni and Cheese (The Soul Food Classic)

A thick, cheesy slice of southern baked macaroni and cheese with a golden brown, crispy topping served on a white plate.
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This recipe delivers the rich, velvety cheese sauce and crisp, golden topping characteristic of true Southern Baked Macaroni and Cheese. It uses four cheeses and a custard base for a comforting, classic side dish perfect for any gathering.

Ingredients

Scale
  • 1 pound elbow macaroni
  • 1 tablespoon unsalted butter, softened, for greasing the dish
  • 1/2 cup all-purpose flour
  • 1/2 cup unsalted butter
  • 4 cups whole milk
  • 1 cup heavy cream
  • 1 (12 ounce) can evaporated milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground nutmeg
  • 4 large eggs, lightly beaten
  • 8 ounces sharp cheddar cheese, shredded, divided
  • 8 ounces Monterey Jack cheese, shredded
  • 4 ounces Gruyère cheese, shredded
  • 4 ounces Colby cheese, shredded, divided
  • 1/2 cup seasoned breadcrumbs (for topping)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with softened butter.
  2. Cook the elbow macaroni according to package directions until al dente. Drain well and set aside. Do not overcook.
  3. While the pasta cooks, prepare the cheese sauce. In a large saucepan, melt 1/2 cup butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly to create a roux.
  4. Gradually whisk in the whole milk, heavy cream, and evaporated milk until smooth. Continue cooking, stirring often, until the sauce thickens enough to coat the back of a spoon, about 8 to 10 minutes. Do not let it boil rapidly.
  5. Remove the saucepan from the heat. Stir in the salt, black pepper, cayenne pepper, and nutmeg.
  6. In a separate bowl, whisk the lightly beaten eggs. Slowly temper the eggs by whisking in about 1 cup of the hot cheese sauce into the eggs. Then, pour the egg mixture back into the saucepan with the remaining cheese sauce, whisking constantly until fully incorporated. This creates your rich custard base.
  7. Add 12 ounces of the shredded cheese (reserving the remaining 4 ounces of cheddar and 4 ounces of Colby for topping) to the sauce and stir until completely melted and smooth.
  8. Gently fold the cooked, drained macaroni into the cheese sauce until every piece is coated.
  9. Pour the macaroni mixture into the prepared baking dish.
  10. In a small bowl, combine the reserved 8 ounces of shredded cheese with the seasoned breadcrumbs. Sprinkle this mixture evenly over the top of the macaroni.
  11. Bake for 30 to 35 minutes, or until the sauce is bubbly and the topping is golden brown and crisp.
  12. Let the baked macaroni and cheese rest for 10 minutes before serving.

Notes

  • For the best flavor, shred your own cheese. Pre-shredded cheeses contain anti-caking agents that prevent smooth melting.
  • If you prefer a softer top crust, skip the breadcrumbs and just top with the remaining shredded cheese.
  • You can prepare the entire casserole, cover it, and refrigerate it up to 24 hours before baking. Add 10-15 minutes to the baking time if cooking straight from the refrigerator.

Nutrition

Find it online: https://carlacooking.com/southern-baked-macaroni-and-cheese/