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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 ?
I am making this for a Friendsgiving and know that I’m going to be short on time. How does this freeze? Should I prepare and bake it then reheat, or can it be prepped 2 days in advance and not baked until the day of the dinner?
Hey Lisa,
You could prep and then bake the day of. I hope you love the recipe, please let me know if you give it a try! xTieghan
Delicious! Made a double batch and served one dish fat a Friendsgiving the same day it was prepared, the other at another celebration the following night after letting the unbaked casserole refrigerate overnight. Both were amazing but the one allowed to set overnight was off the charts and I will probably prepare it a day in advance and bake the next day every time now.
Hi Lisa,
I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan
I made this recipe for the 1st time & everyone LOVED it! I made one big mistake, however, and read cajun seasoning but I was thinking Cayenne Pepper & accidenetly add it to the recipe! OMG! Lit my mouth & my daughter’s on fire! However, EVERYONE else LOVED it!!! I guess if you want HOT (spicy) you could add Cayenne Pepper to it. I won’t make that mistake again even though my family loved it. Thank you for the great recipe! By far, the best homemade mac & cheese recipe!
5 star rating – forgot to rate the recipe.
Thank you! xTieghan
Oh sounds like it had an extra kick to it! But I’m sure it was absolutely delish! 🙂 xTieghan
I give this a 3.5 star rating out of five. ? I’m a big Mac and cheese fan and I have been using a recipe of Mac n cheese for years that uses velveeta. I know. I shudder too… but it makes THE creamiest baked Mac n cheese and we love it. However I’m so ready to find a different recipe. One that has better ingredients and namely doesn’t use velveeta. So I gave this one a try. The flavor is great! Needs a bit of salt and pepper… but otherwise yeah… great flavor. However the texture wasn’t all that for me. It was watery and not creamy at all, which was disappointing. Husband thought the flavor was on point too… but was also disappointed by the texture. Definitely not a bad recipe at all.. just not what I’m looking for. Curious why it was watery though… my oven is super dependable and I followed the instructions pretty precisely. I used high quality cheeses too. Oh well. Tiegan, I know you have 3 other Mac n cheese recipes that I’m raring to try! If you have any ideas why mine wasn’t creamy I’d love to know! Cheers. And thanks for giving us great recipes! ?
Hey there,
So sorry this recipe wasn’t enjoyed and did not turn out creamy for you. Was there anything you may have adjusted? Did you grate your own cheese? Let me know how I can help! xTieghan
This is the second time I make this one and I love it so much! It’s one of my favorite comfort food. I like my mac and cheese extra creamy so I added 1 tablespoon of all purpose flour and only 2 cups of milk instead of 2 1/4 cup. *I ran out of plain creek yogurt this time and had to use coconut milk instead haha*
Hey! I’m so happy to hear you enjoyed this recipe! Thanks for trying it out and Happy Halloween! xTieghan
Thank you for your wonderful recipe! Simple and delicious. You made my youngest son’s birthday dinner request a complete success. His approval was what I was hoping for,and definitely got that! Smiled from ear to ear,and gave 2 thumbs up. I did double it,my boys love pasta,and cheese,lol Only thing I changed a little,was the cheese,mostly bc of budget,bought on sale,I used the store brand of “Mexican Blend” shredded cheese for the Colby,and shredded sharp cheddar for the cheddar.
Hey Marsha,
Happy Sunday! Thanks so much for making this recipe, I love to hear that it was enjoyed! xxTieghan
I made this today on Independence Day and it was a hit! I did put a little extra cheese on top, extra 1/2 cup. It was delicious. Definitely will be making again. Thanks for sharing the recipe!
Hey there,
Happy Monday! Thanks so much for making this recipe, I love to hear that it was enjoyed! xxTieghan
This was absolutely delicious! We loved it.
Hey Tiffany,
Awesome! It is so great to hear that this recipe was enjoyed, thanks a lot for giving it a go! xTieghan
Looks delicious! Can this be made a day ahead if I cool pasta and mixture before combining them.
Hey Karen,
Sure! I would make up until baking, keep covered in the fridge, and then bake when you are ready to serve. I hope the recipe turns out amazing for you. Please let me know if you give it a try! xTieghan
Excited to try this today but only have cheddar. Will all 6 cups of cheddar be too much of same cheese? (only other cheeses on hand are gouda and manchego right now)
Hey Gabrielle,
Honestly, any cheese that you enjoy will work here, I think gouda would also be delicious! I hope you love the recipe, please let me know if you give it a try! xTieghan
Any ideas what I did wrong… followed recipe exact and used high quality cheeses that I grated but it came out like lumpy cottage cheese! So sad ?
Hey there,
So sorry to hear this. It’s hard to say without being in the kitchen and seeing the dish! if you followed the recipe as is, I am not sure why you would have gotten these results. xTieghan
Did you rinse the pasta after draining? Starch can help prevent curdling. Also if the oven runs hot, curdling can happen.
What brand of cheese is best or you would recommend? 🙂 Any difference in pre grated vs. grading yourself?
Thanks!
Hey Janelle,
I like to switch up my cheese brands, I usually buy from Whole Foods, but I ALWAYS grate my own cheese. I hope you love the recipe, please let me know if you have any other questions! xTieghan
The pre-shredded has a coating on it to keep it from clumping in the bag….. better to grate your own as allegedly melts better:)
I made this tonight and my family LOVED it! You’ve done it again! Thank you for all of your delicious recipes!
Hey Jen,
Wonderful!! Thanks a bunch for making this recipe, I am so glad that it was enjoyed! ☀️xTieghan
Hi, What is the cooking temperature if I make this ahead of time and put it in the refrigerator before baking
Hey Rochelle,
You can follow the instructions as is. I hope you love the recipe, please let me know if you give it a try! xTieghan
This was everything I wanted it to be. It is not bland at all. Other baked recipes I’ve tried have not held up well after the baking. This one was still very creamy and cheesy. And the crispy parts around the edges were THE BEST! This will be my go to this summer for family get togethers 🙂
Hey Britney,
Wonderful!! Thanks a bunch for making this recipe, I am so glad that it was enjoyed! ☀️xTieghan
Hello! Can you confirm the amount of cheese for the recipe? The ingredient list calls for a total of 6 cups (cheddar and Colby), but the directions only direct to use the Colby (3 cups). I’m making this today and want to get it right!
Thank you 🙂
Scratch that last question! I skipped a line while reading, lol. Thanks for putting all this great food out into the world!
I hope you love the recipe Chelsea!!
Hey Chelsea,
Sorry for any confusion, the cheddar cheese is also listed in step 3, so you will be using all 6 cups of cheese. I hope you love the recipe, please let me know if you have any other questions! xTieghan
If I’m using unsalted butter now much salt should I add to the recipe? Thanks!
Hey Martina,
I would add 1/4 teaspoon of salt. I hope you love the recipe, please let me know if you give it a try! xTieghan