Southern Baked Mac and Cheese

This Southern baked mac and cheese starts with a smooth roux-based sauce, then layers Monterey Jack and sharp cheddar through the pasta and across the top. The result is a creamy center with a golden, bubbly finish.

Serve it beside fried chicken, barbecue, or your holiday main. The key is gentle heat when the cheese goes into the sauce and enough reserved cheese for the layers.

🍽️ A Quick Look at the Recipe

Recipe Name: Southern Baked Mac and Cheese
⏱️ Ready In: About 1 hour
👨‍👩‍👧‍👦 Serves: 8
🥣 Main Ingredients: Elbow macaroni, Monterey Jack, sharp cheddar, whole milk, butter
📖 Dietary Info: Contains wheat and milk; bacon grease is an optional alternative to butter
🔥 Flavor Profile: Savory, creamy, and sharply cheesy
⭐ Best For: Sunday dinner, holiday sides, and barbecue plates

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Why You’ll Love This Recipe

• A roux thickens the milk before the cheese is added, giving the sauce body.
• Monterey Jack provides a creamy melt while sharp cheddar brings stronger cheese flavor.
• A covered bake warms the pan through before the uncovered finish browns the top.

Key Ingredients

Elbow macaroni: Stop at al dente so the pasta holds its shape through baking.

Monterey Jack and sharp cheddar: Shred block cheese and reserve the layering and topping cheese before making the sauce.

Butter or bacon grease and flour: These make the roux. The card gives both fat options; bacon grease changes the flavor.

Whole milk: Whisk it into the roux gradually so the sauce stays smooth.

Seasoning blend: The recipe allows Cajun or another all-purpose blend. Check salt and heat levels before adding more.

Useful Tools

Have a large pot or skillet, mixing bowls, a sturdy spoon, and your baking dishes ready before you start. These tools from AB’s shop can help with the prep:

• Chef Knife: Portion blocks of cheese before grating.
• SnG Food Thermometer: Check reheated portions rather than relying only on a bubbling edge.
• High Heat Resistant Silicone Basting Brush: Grease the baking dish evenly before filling.
• AB's SPG (Salt, Pepper, and Garlic): An optional all-purpose seasoning choice within the card’s seasoning option. Check its salt level and use it in place of your other blend, rather than adding it on top.

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• Pyrex Glass Mixing Bowls: Keep the shredded cheese and reserved topping portion organized before starting the sauce.

How to Make Southern Baked Mac and Cheese

1. Cook the Macaroni

Bring salted water to a boil, cook the macaroni to al dente, and drain. Heat the oven to 375°F and grease an oven-safe baking dish.

2. Divide the Cheese

Combine the shredded Monterey Jack and sharp cheddar. Set aside the card’s reserved portion for the middle layer and topping before you start the sauce.

3. Cook the Roux

Melt the butter or bacon grease over medium heat. Whisk in the flour and cook for 2–3 minutes, stirring continuously, until lightly golden.

4. Build the Cheese Sauce

Gradually whisk in the milk. Cook for 5–7 minutes until smooth and thickened, then add the seasoning. Lower the heat and stir in the sauce portion of the cheese gradually; avoid boiling once the cheese is added.

5. Layer the Macaroni

Fold the drained macaroni into the sauce. Add a layer to the prepared dish, scatter over reserved cheese, then add the remaining macaroni. Finish with more reserved cheese, keeping the final topping portion for the uncovered bake.

6. Bake Covered, Then Uncovered

Bake at 375°F for 25 minutes covered. Uncover, add the last reserved cheese, and bake for another 10–15 minutes until golden and bubbly and the center reaches 165°F.

7. Serve While Creamy

Scoop from the center so each serving includes creamy macaroni and the melted cheese topping.

Pro Tips and Troubleshooting

• Shred the cheese from blocks for a smoother sauce and melt.
• Lower the heat before adding cheese, and avoid boiling the finished sauce.
• Reserve the layering and topping cheese before starting; check for 165°F in the center after baking.

Recipe Card

Make-Ahead, Storage and Reheating

You can assemble this mac and cheese up to 24 hours ahead, cover it, and refrigerate. A cold pan can need longer in the oven; follow your bakeware’s instructions for moving from refrigerator to oven and check the center rather than relying on extra minutes alone.

Refrigerate leftovers in shallow containers within 2 hours, or within 1 hour above 90°F. Keep them at 40°F or below and use within 3–4 days.

Reheat covered at 350°F until the center reaches 165°F. Stir a little milk into individual portions if needed to loosen the sauce. For longer storage, freeze cooked portions; thaw in the refrigerator before reheating.

For food-safety guidance, see FoodSafety.gov’s temperature chart and cold-storage chart.

What to Serve With Southern Baked Mac and Cheese

Vegetable Sides

• Southern Candied Yams With Maple Syrup: Sweet potatoes in maple syrup contrast with the savory holiday plate.
• Southern Collard Greens with Smoked Turkey Legs: Savory greens balance rich holiday sides.
• Green Beans and Bacon: A green-vegetable accompaniment to the holiday plate.
• Honey Balsamic Brussels Sprouts: Roasted green vegetables add contrast to creamy or sweet sides.
• Southern Fried Cabbage: A Southern vegetable side to round out the meal.

Holiday Main Dishes

• Garlic Herb Brined and Roasted Chicken: A holiday main; also a from-scratch source for the dressing’s cooked chicken.
• Cajun Roasted Turkey Breast: A smaller holiday turkey main served with the sides.
• Holiday Glazed Smoked Ham: Smoky glazed ham is a holiday main alongside these sides.
• Holiday Glazed Crown Roast of Pork: A celebration centerpiece served with the featured side.

Variations and Substitutions

Keep the ingredient amounts and method in the card for this version. For a different flavor or method, these are separate AB recipes with their own instructions:

• Ultimate Baked Mac and Cheese: A separate custard-style baked mac recipe for the holiday table.
• Bacon Mac and Cheese Recipe: A separate smoky bacon mac-and-cheese alternative.
• Seafood Mac and Cheese: A separate seafood mac-and-cheese recipe for a different holiday menu.

Frequently Asked Questions

Why Did My Cheese Sauce Turn Grainy?

High heat can make a cheese sauce separate. Thicken the milk first, lower the heat, and add the cheese gradually rather than boiling the finished sauce.

Can I Use Pre-Shredded Cheese?

You can, but freshly shredded cheese generally melts more smoothly. Pre-shredded cheese may contain coatings that make the sauce less silky.

Can I Use Bacon Grease Instead of Butter?

Yes. It is already an option in this recipe card and adds a savory bacon flavor. Keep the card’s quantity unchanged.

More AB Recipes

Complete The Holiday Table

• Southern Cornbread recipe: A bread option for the holiday meal.
• Soft and Fluffy Dinner Rolls: Soft dinner rolls complement the holiday plate.
• Chicken and Andouille Cornbread Dressing: A hearty cornbread, chicken, and andouille side for the holiday table.
• Million Dollar Deviled Eggs: A make-ahead holiday starter.

Sweet Finishes And Tart Contrast

• Million Dollar Pound Cake With Vanilla Butter Glaze: A make-ahead vanilla-and-almond pound cake to finish the holiday meal.
• The Ultimate Fudgy Brownies: A chocolate alternative on the dessert table.
• Sweet Potato Pie (Three Topping Options): A sweet-potato dessert option after the meal.
• Traditional Cranberry Sauce: A tart condiment to balance rich holiday dishes.

Save This Recipe

Use the Save button in the recipe card to keep this recipe handy for your next family dinner or holiday meal.