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This Easy Southern Style Baked Mac and Cheese is THE best any night of the week, any occasion, mac and cheese. The secret to this simple, easy, and delicious cheesy mac is a couple of eggs, lots of cheese, and a touch of spice. Every bite is layered with southern flavor, creamy pasta, and cheese. It’s the creamiest bowl of baked mac and cheese that’s fancy enough for the weekend, but easy enough to make any night of the week. And most importantly, it’s so delicious…especially with an extra sprinkling of basil on top.
I’m not sure there’s much that tops homemade mac and cheese. I mean, it’s just so easy and delicious. It’s definitely a staple dish around here. I’ve been talking for weeks about how inspired I am by vintage recipes. And while this recipe isn’t technically “vintage”. It feels like something my mom or grandma could 100% get behind.
The other thing about this mac and cheese? It reminds me of the Stouffer’s mac and cheese I used to eat all the time when I was a kid. I was an oddball child that didn’t love junk food, passed on potato chips, and stuck to only Reese’s peanut butter cups and Malley’s chocolate bars. I ate carrots with ranch as a snack and all-in-all was a somewhat “healthy” eater who loved my vegetables.
But I also LOVE, LOVE, LOVE my mac and cheese. I didn’t grow up on the Kraft Mac and Cheese, instead, my mom bought Stouffer’s frozen mac and cheese that you could pop in the microwave. I ate a lot of those after school throughout my third, fourth, and fifth grade years. What I loved about them was that the top was always a bit more baked with crusty edges, but they had the creamiest cheesy pasta underneath. This mac and cheese is exactly that…but better…because it’s homemade with more flavor and more cheese.
This southern mac and cheese is easy, here are the details
When it comes to a southern-style mac and cheese, there are a couple of things that are different.
First up, it uses eggs to help bind everything together, which makes it even simpler.
I also like to add a touch a cajun seasoning to mine, which adds a nice little southern kick. This is optional, but we find it extra delicious.
And lastly, the process. It’s much simpler than you might ever imagine. Boil-off the pasta, while that’s happening, whisk together the milk, eggs, the tiniest amount of sour cream, and that cajun seasoning. Now add the pasta and the butter and toss it all to combine.
Bake then broil.
This is key. Bake the mac and cheese for thirty or so minutes to melt that cheese, then switch the oven to broil. Let the cheese start to bubble up, but be sure to watch closely, the broiler cooks quickly.
As soon as you pull this out from under the broiler, add a bit of basil, serve, and ENJOY.
Super easy, right?
But yet so very good. The pasta underneath stays soft and creamy, while the cheese on top turns crispy and just the slightest bit crunchy. Yes, the corners of the dish will form an insanely delicious, cheesy crust.
Creamy cheesy pasta underneath, crunchy cheddar on top, a little bit of spice, and fresh basil over it all…
Just. So. Darn. Good!
And guys, that’s pretty much it. Dinner in less than an hour, and something I feel like the whole family can really enjoy. Make this over the weekend for the Kentucky Derby, then make it for every other party that follows.
Looking for other easy pasta bake recipes? Here are a few ideas:
One Pot 30 Minute Creamy Tomato Basil Pasta Bake
One Pan Baked Cheesy Basil Pasta
Lastly, if you make this Easy Southern Style Baked Mac and Cheese be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Easy Southern Style Baked Mac and Cheese
Servings: 8
Calories Per Serving: 538 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 pound short-cut pasta
- 2 1/4 cups whole milk
- 2 large eggs, beaten
- 1/4 cup sour cream or plain greek yogurt
- 2-3 teaspoons cajun seasoning (optional)
- 2 tablespoons salted butter
- 3 cups shredded cheddar cheese
- 3 cups shredded Colby Jack cheese
- fresh basil or parsley, for serving
Instructions
- 1. Preheat the oven to 400° F. 2. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain.3. Meanwhile, in a large bowl whisk together the milk, eggs, sour cream, cajun seasoning, or 1/2 teaspoon salt and 1 teaspoon pepper. Add the pasta, butter, cheddar cheese, and 2 cups Colby Jack cheese. Pour the pasta into a 9x13 inch baking dish and cover with foil.4. Bake 25 minutes, then remove the foil and top with the remaining Colby Jack cheese. Return to the oven and bake another 10 minutes, until the cheese is melted. Switch the oven to broil and broil 2-3 minutes, until just a little crispy on top. WATCH CLOSELY. 5. Serve the mac and cheese immediately with fresh herbs and black pepper. ENJOY ?
This truly was incredible, first time trying this recipe and we absolutely loved it !! it’ll definitely be our go to mac n cheese recipe now, thank you so much ! x
Hey there,
Happy Saturday! Thanks a bunch for giving this recipe a try, I am so glad it was enjoyed! xTieghan
Wow!! I have made this twice since last week. As another reviewer said, it is so much easier than making a roux! This is the Mac and Cheese that my teenage boys have been waiting for I guess because they love it!!! Come to Rocky River/Westside for a signing and demo it would be a DREAM come true!!!!
Hey Alison,
Thanks a bunch for giving this recipe a go, I am delighted that it was enjoyed! That would be fun!! xTieghan
Hello! How could I use this as a make-ahead dinner if I can assemble now, but dinner isn’t for another 7 hours?
Hey Terri,
Just assemble up until the point of baking, keep covered in the fridge, and then bake when you are ready to serve. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Elizabeth Anthony
MAY 13, 2021
5 stars Love this recipe, much easier than making a rue. I did use evaporated milk, as it’s all I had , and halved the recipe. Although I over baked, I got distracted, it came out great. This Mac was to clear cheese out of the frig so I used some good sliced Swiss I had (cut in really small dice, sharp cheddar and Parmesan. This is now my go to Mac and cheese recipe
Hey Elizabeth,
So so glad this recipe was enjoyed, thanks a lot for giving it a try!! xxTieghan
This is a keeper! I have been searching for the perfect baked Mac n cheese, and this is it! It’s so easy to make, and best of all, my husband loved it. I was supposed to make it on a Sunday, so I assembled it earlier that day, but plans changed, so we ended up cooking it the following evening. It was wonderful! I did let it sit out for about 20 minutes before putting it into the oven. I halved it. It also reheated so well.
Hey Katie,
Fantastic! Thanks a bunch for giving this recipe a try, I am so glad it was enjoyed! xTieghan
Hello! I’m making this for dinner tonight and so excited to try it. But I have sharp cheddar cheese and Gruyere cheese. Do you think that would work?
Hey Britney,
Yes, those will work jut fine. I hope you love the recipe, please let me know how it turns out! xTieghan
I was excited to try this recipe to satisfy my pregnancy carb cravings. I reduced it by half because it is just my hubby and I. although it was quick and easy I would not make it again. Even with Cajun seasoning I found it very bland. It was also very dry and not creamy at all.
Hey Kirsten,
So sorry you did not enjoy this recipe, please let me know if I can help in anyway! xTieghan
Maybe you are looking for more of a stovetop Mac n cheese. Baked isn’t as creamy however, I thought this one was creamy for a baked Mac n cheese.
Every weekend during the pandemic my boyfriend and I look forward to trying a new recipe. We often come to Half Baked Harvest for inspiration and this weekend we tried this Mac n cheese recipe and OH MY GOODNESS! This recipe did not disappoint – if anything we had high expectations from the reviews and photos and the product exceeded them. We used a spicy Colby cheese for a bit of extra heat, but otherwise we followed he recipe exactly how Tieghan wrote it. This recipe is so easy to follow and was so delicious and comforting. This will become a go to in our home when we are looking for some cozy comfort food! Thank you!!!!!
Hey Kimberley,
I am so so glad this recipe was enjoyed, thanks a lot for giving it a try! Happy Sunday! xTieghan
This was SO good!! Thank you!!!
Hey Karly,
Awesome!! I am so glad this recipe was enjoyed, thanks so much for making it! xTieghan
I was a bit concerned because this recipe seemed a bit more “traditional” than the mac and cheese recipes I usually make, but in fact we thought it was delicious. I used elbows, sour cream and 3 tsp cajun spice, and it turned out perfectly!
Hey Helen,
I am so glad this recipe was a winner, thanks a bunch for giving it a try! xxTieghan
I’m going to have to try this version! I grew up on homemade baked macaroni and cheese, but it started with a bechamel sauce to which you added the cheese, although my mother didn’t even do that. Instead, she poured the cream sauce into the baking dish with the macaroni, cut up the blocked cheddar cheese in small pieces, and stirred them around, dotting the top with cheese as well. My sister and I loved when she made it because she always cooked extra macaroni, and we’d each get a bowl and add butter and salt. Yummy after-school snack!
I hope you love the recipe Molly, please let me know if you give it a try! xTieghan
I can’t believe I’ve never thought of putting Tony’s (Cajun seasoning 😉 ) in my mac and cheese. I make it with taco seasoning a lot! I’ll have to try this.
I hope you love the recipe Katie!
Made this for dinner last night and it was a-mazing!!! The way mac & cheese was meant to be!
Hey Martha,
Happy Monday! I am so glad this recipe was enjoyed, thanks a bunch for making it! xTieghan
I really enjoy the simplicity of this recipe, but next time, I will need to reduce the amount of milk next time. This turned out just a tad too soupy for our taste.
Thanks for giving the recipe a try Juliette! xTieghan
This is the first recipe I haven’t loved. I guess I am more a fan of smooth and creamy Mac n cheese. Not sure what I did wrong, but I found it quite oily and the cheese separated more than forming a sauce. I’ll have to reread the recipe 🙂
Hey Jen,
So sorry to hear this, was there anything you may have adjusted? Please let me know if I can help in anyway! xTieghan
this is currently in my oven! i used forager’s dairy-free sour cream and fairlife milk, since hubby is a little lactose intolerant. i only had mexican cheese blend in my fridge so i used that too. can’t wait to try it!
Hey Rachel,
Thanks for trying the recipe, I hope it’s delicious! xTieghan