If you’re aiming to be the go-to mac and cheese maker for all the holiday gatherings, this Southern-Style Macaroni & Cheese is the way to go. It’s made with tender elbow macaroni, a mix of gooey cheeses, and an egg custard that holds it all together perfectly. This is one of my favorite recipes, and it’s always a hit at our family dinners. So, I hope your family loves it just as much as mine!
Why You’ll Love Old Fashioned Baked Macaroni
- Comfort Food: This dish is the ultimate comfort food! It brings a cozy, nostalgic vibe to any meal or holiday get-together.
- Great for Feeding a Crowd: This dish is perfect for potlucks and family gatherings, as it can be made in large batches and is always a hit.
- Delicious Leftovers: If you happen to have any leftovers (which is rare!), they make for delicious meals throughout the week. All you need to do is just reheat and enjoy!
- Southern Tradition: Bringing a bit of Southern charm to your table, this southern baked macaroni is a staple at holiday gatherings, making it a true crowd pleaser.
Simple Ingredients
- Elbow Macaroni Pasta
- Chicken Bouillon Powder
- Butter
- Salt & Black Pepper
- Sour Cream
- Mild Cheddar Cheese
- White Cheddar Cheese
- Colby Jack Cheese
- Eggs
- Whole Milk
- Heavy Whipping Cream
- Paprika
How To Make The BEST Southern Style Mac
Start by preheating the oven to 375 degrees. Bring a pot of water to boil and season generously with chicken bouillon powder. Add in the elbow pasta, stir occasionally and cook per the package instructions until al dente.
Next, in a large bowl add in the melted butter, milk, heavy whipping cream, and eggs. Season the mixture with salt and black pepper then whisk until it’s well combined. Add in the drained cooked pasta, sour cream and 90% of the cheese. Stir until well combined.
Coat a 9×13 casserole dish with nonstick cooking spray. Pour in the pasta/custard mixture, then top with the remainder of cheese, and sprinkle some paprika on top and bake for 35-45 minutes until bubbly and lightly golden brown on top. Let rest for 15 minutes and enjoy!
Tip and Tricks for The BEST Southern Style Mac
- Shred Your Cheese: Be sure to shred your own cheese! Pre-shredded cheese has anti-caking powder that prevent it from melting properly.
- Don’t Skip The Egg: The egg custard is key to that classic Southern texture. It also helps bind everything together, so don’t leave it out!
- Let It Rest: After baking, let the mac and cheese sit for about 10-15 minutes before serving. This allows it to set up, making it easier to scoop.
- Al Dente Pasta: Make sure to cook your elbow macaroni just until al dente. It will continue to cook in the oven, so this helps prevent mushiness.
How To Store Leftovers
- Refrigerator: Allow the mac and cheese to cool to room temperature, then transfer it to an airtight container. It will stay fresh in the fridge for about 3-5 days.
- Freezer: I always suggest enjoying it fresh for the best results and texture, but if you need to freeze it, just pop it in a freezer-safe container or a resealable bag and squeeze out as much air as you can. It’ll keep well for about 2-3 months in the freezer.
- Reheating: When you’re ready to enjoy the leftovers, thaw frozen mac and cheese in the refrigerator overnight. Reheat in the oven at 350 degrees until heated through, or microwave individual portions. If it looks a bit dry, add a splash of milk or heavy cream before reheating to bring back some of the creaminess.
FAQ
- Can I make this mac and cheese ahead of time? Yes! You can prepare it in advance, refrigerate it, and then bake it just before serving. It’s a great time-saver for the holidays!
- Can I use a different type of pasta? While elbow macaroni is traditional, you can use other pasta shapes like shells or cavatappi if you prefer.
- Do I have to use egg? Yes! It is required for this recipe because egg helps bind the macaroni together. If you are worried about tasting the egg, I can assure you truly do not taste any of the egg.
- Is it okay to double the recipe? Absolutely! Just make sure you have a large enough baking dish or multiple baking dishes. Doubling the recipe is perfect for feeding a crowd!
If you gave this recipe a try, drop a comment below! I love reading your feedback!
Still hungry? Check out a few more of my favorites:
Ingredients
- 4 cups elbow pasta (16 ounces)
- 1 tablespoon Chicken bouillon powder
- 8 tablespoons butter 1 stick
- Pepper
- Salt
- ½ cup sour cream
- 2 cups freshly grated mild cheddar cheese
- 1 cup freshly grated white cheddar cheese
- 1 cup freshly grated colby-jack cheese
- 2 eggs
- 1 cups whole milk
- 1 cups heavy whipping cream
- Nonstick cooking spray
- 1 teaspoon Paprika
Instructions
- Start by preheating the oven to 375 degrees. Bring a pot of water to boil and season generously with chicken bouillon powder. Add in the elbow pasta, stir occasionally and cook per the package instructions until al dente.
- Next, in a large bowl add in the melted butter, milk, heavy whipping cream, and eggs. Season the mixture with salt and black pepper then whisk until it's well combined. Add in the drained pasta, sour cream and 90% of the cheese. Stir until well combined.
- Coat a 9x13 casserole dish with nonstick cooking spray. Pour in the pasta/custard mixture, then top with the remainder of cheese, and sprinkle some paprika on top and bake for 35-45 minutes until bubbly and lightly golden brown on top. Let rest for 15 minutes and enjoy!
Notes
• Eggs can be a controversial subject when it comes to making macaroni and cheese, but the fact is you won't even taste them in this recipe. They serve as a binder to give it a firmer consistency.
Looks wry moist and delicious I will try this one
Tried this recipe It was fableous..
I am so glad that you enjoyed it! Thanks for giving it a try!
What exact cheese you are using in your mac & cheese video- you dont mention you just state add cheese.
Thank you!
I use white cheddar and mild cheddar
This is almost exactly like my grandmother used to make. I had started adding sour cream to mine a few years ago. I agree about grating your own cheese. I’ve been using the packaged grated cheese but I had noticed it didn’t seem to melt well. I’ve now learned about the additives put in to stop the cheese from sticking together.
How much chicken bouillon powder? Can you prepare and refrigerate the day before you back it?
I generally use at least 1 tablespoon. If you need to prepare this ahead of time I would recommend baking it, sticking it in the fridge and then reheating in the oven the day you intend to eat it. Preparing it ahead of time without baking will cause the pasta to be super soggy and absorb all the milk.
I made this recipe and it was amazing. I will use it from now on. Thank you for sharing such a delicious dish.
I am so happy to hear you enjoyed it! Thanks for giving it a shot!
Do you have the nutritional information for your recipe by chance
I do not currently provide nutritional info for my recipes. Its not something I have any experience in doing so I just don’t want to provide wrong information to anyone.
The recipe here calls for 4 cups pasta and 2 cups cheddar cheese. But when I go to print, it is 1c pasta and 1c cheese. Also the More pasta, the Less milk. I’m confused.
That is odd. I checked it out and for me the print option shows the same recipe. But for clarification, it should read exactly like the recipe online: 4 cups pasta (16 ounces) and 4 cups of cheese: 2 cups mild cheddar, 1 cup white cheddar and 1 cup colby-jack.
Can you use chicken stock instead? How much should I use?
Can you use chicken stock instead? How much should I use?
Sure. Just replace the water with the chicken stock and boil the pasta in it. Use the amount, the package of pasta calls for.
I have made this several times and it is the most delicious Mac n cheese I have had. The kids and adults absolutely love it!!!!!
Awesome! I am so glad y’all enjoy it!
This macaroni and cheese recipe is simply FANTASTIC! My wife and I made this for Easter and it was the best mac and cheese I have ever tasted. We followed the recipe exactly and then added some crushed Cheez-its with the cheese on top for a bit more crunch. It is so good. Thank you.
Awesome! I am so happy to hear it was a hit!
Is it possible to leave the egg out? My granddaughter is allergic to eggs, but loves mac & cheese. This looks delicious! Can’t wait to try it!
The eggs act as a binder in this recipe so while it may not effect the taste to leave the eggs out, it will not be as firm.
Is the 2 C. measurement for the macaroni dry or after it’s cooked? This sounds really good, anxious to try it….
2 cups of dry pasta. I hope you love it!
Hi I what brand of cheese do you use
I like Kraft but any will do. I just recommend shredding your own for this recipe.
I saw your demo on Facebook but the ingredients varied and you layered half the mac mix the poured half custard the repeated.
3 eggs not 2; 2 c w/milk not 1; 1 1/2 c hvy cream not 1. Please explain variation on video vs your website. Thank you. I’m making for first time and want to get right.
I have made many different variations on social media. Some prior to having this website created so I recommend following the recipe card here on the website
I don’t see in the recipe what step to add the eggs…
I fixed it! Thanks for letting me know!
Can you make this a day in advance and pull it out of fridge for about 30 mins before baking the next day?