Go Back
–+ servings
A close-up of a serving spoon lifting cheesy southern mac and cheese from a blue ceramic dish, with melted cheese stretching from the spoon to the dish.
Print Recipe
4.82 from 11 votes

Southern Baked Mac and Cheese

This Southern Baked Mac and Cheese is creamy, cheesy, and full of rich flavor. Made with Monterey Jack and Sharp Cheddar, it’s the ultimate comfort dish — perfectly baked to golden, bubbly perfection.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Side Dish
Cuisine: Southern
Keyword: side dish, southern mac and cheese, thanksgiving
Servings: 8

Ingredients

  • 1 lb elbow macaroni
  • 1 tbsp seasoning blend Cajun or your favorite all-purpose seasoning
  • 1 lb Monterey Jack cheese shredded, divided
  • 1 lb sharp cheddar cheese shredded, divided
  • 2 tbsp all-purpose flour
  • 2 cups whole milk
  • 2 tbsp salted butter or bacon grease

Instructions

  • Cook the Pasta:
  • Bring a large pot of salted water to a boil. Add macaroni and cook until al dente. Drain and set aside.
  • Make the Cheese Blend:
  • In a bowl, combine the shredded Monterey Jack and sharp cheddar cheeses. Set aside about half of the blend for the middle layer and topping.
  • Prepare the Roux:
  • Melt butter or bacon grease in a large saucepan over medium heat. Whisk in flour and cook for 2–3 minutes until light golden brown.
  • Add the Milk:
  • Gradually whisk in whole milk. Continue stirring until smooth and thickened, about 5–7 minutes.
  • Season the Sauce:
  • Stir in the seasoning blend and adjust to taste.
  • Melt the Cheese:
  • Lower the heat and slowly add the sauce portion of the cheese blend, stirring until smooth and creamy.
  • Combine and Bake:
  • Fold the macaroni into the cheese sauce. Spread half in a greased oven-safe dish, add some of the reserved cheese, then add the remaining macaroni. Top with reserved cheese, saving a little for the uncovered bake. Bake at 375°F for 25 minutes covered. Uncover, add the last reserved cheese, and bake 10–15 minutes more until golden and bubbly and the center reaches 165°F.

Video

Notes

  • 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.
Nutrition is estimated per 1/8 of the recipe using salted butter and a seasoning blend with 340 mg sodium per 1/4 teaspoon. Greasing fat and salt absorbed from the pasta water are not included. Values vary with brands and portions.

Nutrition

Serving: 1serving (1/8 of recipe) | Calories: 720kcal | Carbohydrates: 49.1g | Protein: 36.4g | Fat: 41.8g | Saturated Fat: 24.6g | Cholesterol: 120mg | Sodium: 1273mg | Fiber: 1.9g | Sugar: 5.2g