Home / Recipes / Main Dish / Southern Baked Macaroni and Cheese Recipe
Southern Baked Macaroni and Cheese Recipe

Southern Baked Macaroni and Cheese Recipe

Southern Baked Macaroni and Cheese

(Soul Food Style)

Yes Please!


I’m pretty sure you all know how hard it is to find a good, southern, soul food style baked macaroni and cheese recipe right?  People tend to keep a tight grasp on their prized macaroni & cheese recipes.

Well imagine my shock when my sister sashayed in on Thanksgiving and casually placed this baked macaroni & cheese on the table. I could have sworn I had all of my family members baked mac n cheese recipes. What was this impostor all about! The proof was in the taste. I had one  (ok three) plates of this macaroni and cheese and was on her heels like ash in the winter time trying to get this recipe.

southern baked macaroni and cheese recipe

If you like creamy, baked macaroni and cheese then you’ll love this recipe

My husband took a bite and said “ohhhhh you need to take your mac n cheese recipe off your blog and put this one up. This one is waaay better than yours!” THANKS A LOT MATT…You’ll pay for that comment dearly! lol (and don’t think I forgot)

Yall this baked macaroni and cheese is FULL OF SOUL!! That is the first thing that came to mind when I took that first bite.  I just love how that top layer of smoked cheese forms like a crust. It’s super creamy, flavorful, and easy. But the MVP is that SMOKED CHEDDAR! Good God I couldn’t stop eating this stuff.

So big sis….I will bow down gracefully to you and say that you make THE BEST Baked MAC N CHEESE EVER! 

*UPDATE* 2/13/12 Sorry sis but I think I’ve discovered a new best baked macaroni and cheese recipe lol I’ll be posting it soon guys, but this one is still a favorite!!

southern macaroni and cheese

I have printed out this recipe, took a photo of it, laminated it and put it in my recipe album. Not many recipes get to make it to the album. She’s a keeper!

I’m sure that if you give it a try it will end up going into your recipe collection as well.

Watch me make this southern baked macaroni and cheese from start to finish!


4.8 from 66 reviews
Southern Baked Macaroni and Cheese Recipe
Prep time
Cook time
Total time
This southern baked macaronis and cheese is full of soul and flavor. Smoked cheddar is the secret to this truly addictive, baked macaroni and cheese recipe.
Serves: 6
  • 3 cups macaroni, uncooked
  • 2 eggs
  • ½ cup heavy cream
  • 1½ cups milk
  • salt & pepper
  • paprika (optional)
  • 1 cup smoked cheddar cheese, shredded (a must)
  • 6-8 oz. velvetta, shredded (feel free to cut back on the velvetta if you don't want it to be super creamy)
  • 1 cup sharp cheddar (can use less if you don't like a sharp taste in your mac n cheese)
  • 1 cup colby & monteray jack, shredded (cheese blend)
  1. Preheat oven to 350
  2. Cook macaroni until just al dente or a little under al dente. (Look on the back of the box to see how long you need to cook your pasta for it to reach al dente.) Be careful no to overcook.
  3. Drain pasta and set aside.
  4. In a large bowl, add milk, heavy cream & cheeses (except for the smoked cheddar).
  5. Stir to combine.
  6. Taste the milk mixture and add salt & pepper until it has a good taste. You can also add in other seasonings like onion, paprika, etc. Tasting will help avoid having a plain, bland bake macaroni & cheese. Yuck!
  7. When you are content with the taste, add in the eggs.
  8. Stir well until combined.
  9. Butter a 9 x 9 inch baking dish.
  10. Add macaroni to the baking dish.
  11. Pour cheese mixture over macaroni.
  12. Make sure the cheese distributed well.
  13. Top with smoked cheddar cheese. (I add a little more Colby jack as well.) Sprinkle with paprika and/or black pepper, if desired.
  14. Bake for 35-45 minutes. Do not overbake. It may be a bit jiggly when you take it out of the oven. It will firm up as it cool.
  15. Let cool for about 10-15 minutes or until fully set.
  16. Enjoy!
~Tips~ Smoked cheddar cheese can be found in grocery stores in the specialty cheese section, not with the shredded, common cheeses. I get mine from Walmart. Do not over bake! Mac and cheese may be a tad jiggly when removed from oven but it will firm up as it cools. Feel free to use other cheeses, but that smoked cheddar is a MUST!


  1. I cannot find smoked cheddar cheese anywhere! I’ve tried Wal-Mart and i was told that they don’t carry it anymore. I’m going to try Publix when i get off work so hopefully they’ll have it. Happy Thanksgiving all!!!

  2. I will be making this for Thanksgivings even though I see thanksgiving as every day of the year for me I’m thankful

  3. I made this Macaroni and cheese back at Easter. I have tried several different recipes and this one is the best!! I did make a few modifications after the first time making it. I only use one egg and for the seasonings I add a little bit of seasoning salt, a dash of cajun seasoning (Tony’s), and a dash of old bay. Everytime I make it, it gets completely devoured! Thanks :)

  4. I made this recipe, but the texture was a little funny. It wasn’t as creamy as I would have liked. The taste was delicious though! Would it help to melt the cheeses in the milk mixture before mixing it with the noodles?

    • Patti, I was thinking I may try the sane thing. I think I want to warm the milk mixture on the stove & then add the cheeses to make a cheese sauce before mixing it with the noodles. I’ve been having a hard time getting the seasoning right everytime I make it because I don’t like tasting it as is so maybe if it’s a warm cheese sauce I could taste it & get the seasoning just right!

  5. Thank you for this my hubby likes baked mac&cheese I will be trying this soon!!!

  6. Yasssssss! This Mac and Cheese is the business! I was looking for an AMAZING recipe and this is it! It was yummy to my tummy!I followed the instructions step by step and I enjoyed the outcome! I really appreciate how you encourage everyone to season to taste…. it allows you to not just follow a recipe but to understand it!!!!

  7. What is the cream that you use?

  8. Oh my goodness, guys! This recipe is AHH-mazing! My boyfriend and I loved it. I just replaced the heavy cream with evaporated milk (Carnation milk). Also I didn’t use the Velveeta, I’m just not a fan so I used 1 1/2 blocks of sharp cheddar and used the Colby to sprinkle on top. So good! Super easy!

  9. I LOVE this recipe! My husband grew up in Ohio and is a huge fan of southern cooking, so I went in search of a good, southern baked mac-n-cheese recipe. He cannot get enough of this one! The smoked cheese is the best part, so I use extra – both on top and in the mix. Its easy to make, even for a novice cook like myself. So happy I found this recipe. I will use it time and time again. Thanks for sharing!

  10. Holy Toledo! This is, indeed, the real deal.

    I just made this tonight and followed the recipe to a T and it’s awesome, and it definitely lends itself to modification. So many recipes I browsed called for a roux — ain’t no body got time for that. I don’t feel that this recipe cheated or cut corners. This is the recipe I have been looking for! Nothing against a roux (cooking 101), but momma wasn’t making a roux while looking after all my brothers and sisters. Fantastic.

  11. I LOVEEE this recipe. I had a hard time finding the Smoked Cheddar at Walmart, and the workers there were not much help… lol, but I did find it at Walmart. It was not in the cheese section, but instead in the area with the deli. I found it with the potato salads, sandwiches, and premade salads. I guess the “lunch on the go” section of the deli. Hope this helps!

  12. Has anyone ever tried this recipe with bacon bits?

  13. Can the velveeta be replaced with another cheese? If so, what would you all recommend? Thank you!

  14. This was the BOMB.COM! Followed the recipe to the T. Definitely my new staple. Thanks Monique :)

  15. Omg…I tried and got it perfect on my first try…my bf ate the entire thing leaving me w only a lil…lol.I added paprika ,cos we love spice.And I loved the Colby n Monterey cheese in there.I did melt it all in the milk over heat before adding to the macaroni. Yum!!!!! Thank you

    • I made this and took to a 4th of July BBQ, dropped it off and when I returned it was all GONE!! I never got a chance to taste it, but everybody was saying how GOOD it was!! I followed the recipe to a ‘T’ and it turned out great!!! Will definitely be my go to recipe for Mac and cheese in the future. For anyone looking for the smoked cheddar, I found it in the deli section at Wal Mart, bought it in a block and grated it. Next recipe I’m trying is the cream cheese pound cake, I just bought a Kitchenaid mixer so we’ll see!!! Thanks Monique for all you do to help us divas out in the kitchen!!! Keep the recipes coming!!!

  16. i made this today . delicious. problem is i couldnt find the smoked cheddar so i used smoked gouda.. and the topping burnt after leaving it in the oven for 35 mins. next time i will take it out sooner.

  17. I made this Mac n cheese…..EXCELLENT!!!!!

    I normally don’t write reviews….but my son ATE 1/2 of the casserole dish!!!!! I did only use 1 egg and cut back on the milk…smoked Gouda ( like another reviewer did)…….couldn’t find smoked cheddar …this will be my Mac n cheese now…..!!!!!

    Trying collards next………

  18. Can someone please let me know what the purpose of the eggs is? I made this baked macaroni for Thanksgiving, but once it was already in the oven I realized I forgot to add the egg in the cheese mixture. It still came out great & was delicious so I’m wondering what difference the eggs would have really made. I plan to make it again for Christmas because it was so good, but now I can’t figure out if I should add the eggs like the recipe calls for or just don’t worry about it since it came out good without the eggs last time! Please help!!!

    • I cooked this yesterday, and I wish the seasoning measurements would have been posted, as mine was kind of bland. good recipe just next time I have to be less fearful on overseasoning, that I do not under season. velevetta did make it very creamy.

    • Eggs just make it more moist and more light tasting. If it was great without the egg, how about next time,make it with the eggs and see which is your favorite. You wont notice a difference until you try both ways.

    • Eggs in most dishes like this are a binder, that help give hold the dish together

Leave a Reply

Your email address will not be published. Required fields are marked *


+ five = 10

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe:  

Scroll To Top