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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 ?
Could I freeze this recipe as is? If so, would I need to thaw it before baking?
Hi Taylor,
You bet! You could thaw or bake from frozen, just increase your bake time! I hope you love this recipe:) xT
Looks delicious! Want to make for a baby shower. Short on time, could I use pre shredded cheese? Or do you like to grate yourself?? Thank you!!
Hey Elaine,
If you are able to, I would highly recommend grating your own cheese:) I hope you love the recipe, please let me know if you have any other questions! xx
Thoughts about subbing pasta for gluten free pasta? Would the recipe come together like normal? Making for family and my MIL is GF. Thanks
Hi Katie,
That should be just fine for you to do! I hope you love this recipe, please let me know how it turns out! xx
This sounds delicious but is it possible to make without the eggs? My daughter has an egg allergy
Thank you
Jennifer
Hi Jennifer,
Yes, totally fine to skip the eggs:) Please let me know if you give the recipe a try, I hope you love it! xx
Recently made this for a baby shower, and it was a huge hit! Would this freeze okay to be reheated at a later time?
Hey Beth,
Thanks so much for giving the recipe a try and sharing your feedback! I love to hear that it was a hit! Totally, just freeze before baking:) xTieghan
Wanting to make this for a work pitch in! Would you recommend baking beforehand and then heating up in a crockpot during the day before serving or letting the mac and cheese mixture just cook in the crockpot?
Hey Halle,
I would bake in the oven and then warm in the crockpot:) I hope you love the recipe, let me know if you give it a try! xx
Is it possible to make this a day before and just bake the day of? Thanks!
Hey Elizabeth,
You bet! That will work well for you:) I hope you love the recipe, let me know if you give it a try! xx
This was so simple and good! Added lots of veg and bread crumbs on top–the crispiness from the broil was perfect!
Hi Megan,
Thank you so much for trying this recipe, I am thrilled that it was enjoyed!! xTieghan
Is there a way to make this ahead and reheat or make it ahead and hold on baking?
Hey Alex,
Totally, just make up until the point of baking. Please let me know if you have any questions, I hope you love the recipe! xx
This was pretty darn good. I consider it healthy compared to other recipes – no heavy cream and I used greek yogurt. Everyone expected creamier – I think I overbaked it a bit. But I, my dad and brother really enjoyed it. I’d make it again, bake it less and not change anything else 🙂
Hey Kate,
Thanks so much for making this recipe and sharing your feedback, I love to hear that it was enjoyed!! xTieghan
Another great one! Tieghan, you are amazing! My new absolute go-to.
Great recipes and so appreciate your guidance and very clear instructions. Love this Mac & cheese. The Cajun spices added a nice little “kick”, used Fusili and it’s saved for future!
Thanks!
Hey Dina,
Happy Sunday!! Thanks a lot for giving this recipe a go, I love to hear that it was enjoyed!! xxT
*Chef’s kiss* Huge hit at Christmas, super easy to make. I’m addicted to your recipes, they’re all I want to make!
Hi Rachel,
Fantastic! Love hearing that this recipe was enjoyed, thanks for giving it a try. xTieghan
My husband said this was “The Best Mac’n’cheese that I’ve ever had” It was delicious. I added 2 cups of leftover crab that we had from a crab feed which paired great with the cajun seasoning. I will definitely make it again.
Hey Suzanne,
Happy Sunday! So glad to hear that this recipe was enjoyed, thanks for making it! xTieghan
What would the time and temperature be for a 8×8 dish? I don’t have anything larger.
Hi Marco,
You are not going to be able to fit this recipe in an 8×8 dish, you will have to cut the recipe in half and then follow the instructions as is. Please let me know if you have any other questions! xTieghan
Making this for thanksgiving.
Do you get the 365 cheddar block from whole foods?
Thoughts on adding bread crumbs?
Hey there,
Yes that cheese is great! Breadcrumbs would also be good here. I hope you love the recipe! xTieghan