Southern Baked Mac and Cheese

This extra cheesy, easy to make, and oh so delicious Southern Baked Mac and Cheese is THE macaroni and cheese recipe you’ll need for any and every occasion. Made with pantry staples and THREE kinds of cheese, every bite is sure to leave you wanting more. The secret? Making a super simple egg custard that keeps this mac and cheese fluffy, light, and SO delicious. Serve on your weeknight dinner table for something the whole family will love, alongside your holiday dinners, or just bake up a quick batch for when you’re craving a delicious mac and cheese. It’s truly so delicious with minimal effort!

overhead shot of baked mac and cheese in white casserole with slice on plate beside, flowers and basil leaves around, a small bowl of peppercorns, and block of parmesan cheese beside,

About The Recipe

This recipe has been a staple in our kitchen for generations! Whether we need a quick side for the holiday’s or just want something cheesy with little effort to go alongside our dinner, this mac and cheese has always been there.

Though, it definitely has gone through some changes over the years!

When we made this recipe a few years ago, as it was written by grandmother, it was…just okay. Salty, too custardy, greasy, and very little cheese. To say my mom was disappointed would be an understatement! She had said she didn’t know where the measurements came from, as she never remembered her mother writing any of this down.

So, when we decided to give it another try, my mom made it her way. Less eggs, less salt, and more cheese! Though, to be honest, when it comes to macaroni and cheese, could you ever have too much cheese?

After baking, the casserole came out PERFECTLY! My mom said it tasted just like the one she used to enjoy growing up and it was, in my opinion, probably the BEST baked mac and cheese I’d ever had. It’s light, cheesy without being greasy, and SO. EASY.

front shot of baked back and cheese with slice missing and vase behind

Honestly, on busy nights, my mom and I have been known to just whip up a batch of this mac and cheese as our dinner! I mean, we’ll roast some brussel sprouts or make a salad to with it…but sometimes, there’s just nothing better or more comforting than a good bowl of mac and cheese!

What is Baked Mac and Cheese?

Our baked mac and cheese is made a simple egg custard rather than béchamel sauce used in traditional macaroni and cheese. The custard for this baked mac and cheese provides a light, fluffy texture, while allowing the cheese to really shine! Bonus? This version comes together a lot faster and with a lot less effort than traditional mac and cheese.

Reasons You Will Love This Southern Baked Mac and Cheese

  • Super simple to make!
  • Perfect for weeknights or holiday’s.
  • Uses THREE cheeses.
  • Made with only six ingredients (including the different cheeses!)
  • A crowd pleaser.
  • Extra cheesy, but not greasy!
baked macaroni and cheese in white casserole with slice of mac and cheese on plate beside, flowers and basil leaves around, a white napkin beside, and wooden serving spoon

Equipment Needed

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

  • Macaroni Pasta
  • Yellow Cheddar Cheese
  • White Cheddar Cheese
  • Parmesan Cheese
  • Large Egg
  • Whole Milk
macaroni shells, milk, three cheese, and eggs on marble surface

How To Make Baked Mac and Cheese

Step 1: Cook pasta

Make the pasta according to package directions. Drain and set aside.

cooked macaroni in colander on marble surface

Step 2: Make the custard

In a medium bowl, whisk together egg, milk, salt, and pepper.

Add the pasta and cheeses. Mix until well combined.

Step 3: Bake

Pour into a lightly greased casserole and bake for about 25 minutes, or until set.

How To Store

Once this mac and cheese has cooled, you can cover the casserole with foil and keep in the fridge for 2-3 days. To reheat, place in a hot oven (about 350°F) and let heat for about 10-15 minutes, or until warmed through. You can also freeze this mac and cheese for up to 1 month!

Variations

  • Any combo of cheeses can really be used in this recipe. Just be sure they’re cheeses that you like and will taste good together!
  • Cooked and crumbled bacon or prosciutto make a wonderful addition to this casserole!
  • We love to add roasted brussel sprouts to this dish.
  • Bread crumbs can be used to top this dish, if desired.
  • Any shape of pasta can also be used!

Looking for more recipes like this? Here are a few you may like: Shoepeg Corn and Green Bean Casserole, Southern Cornbread Dressing, Pull-Apart Dinner Rolls, Homemade Mashed Potatoes

pulled back shot of baked mac and cheese in white casserole with basil leaves, two plates, and block of cheese beside

Expert Tips

  • After cooking the pasta, be sure to run it under some cold water to ensure it stops cooking!
  • If the pasta sticks together in the colander, run it under some water and use a spoon to unstick the pasta.
  • Make sure the egg is fully incorporated into the milk! If you still see some egg white, continue to whisk.
  • Use a rubber spatula to help incorporate the cheeses and pasta into the custard.
  • Every oven bakes differently! Check the dish after 20 minutes of bake time.
  • This mac and cheese reheats really well.

When you make this Southern Baked Mac and Cheese, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

overhead shot of baked mac and cheese in white casserole with slice on plate beside, flowers and basil leaves around, a small bowl of peppercorns, and block of parmesan cheese beside,

Southern Baked Mac and Cheese

Traci
Cheesy, creamy, and SO. GOOD. This Southern Baked Mac and Cheese is the ultimate side dish for any and every occasion. Quick to make and a crowd pleaser!
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Sides
Cuisine American
Servings 4 servings
Calories 378 kcal

Ingredients
 

  • 1 cup macaroni, uncooked
  • ¾ cup yellow cheddar cheese, grated
  • ¾ cup white cheddar cheese, grated
  • ¾ cup parmesan cheese, grated
  • 1 large egg
  • ½ cup milk
  • Salt and pepper to taste

Instructions

  • Preheat the oven to 350°F.
  • Cook pasta according to package directions.
  • Drain pasta and set aside.
  • Spray a 8"x12" pan with cooking spray. Set aside.
  • In a medium bowl, whisk together egg , milk, salt, and pepper.
  • Add pasta and cheeses.
  • Mix until well combined.
  • Pour into prepared pan.
  • Bake for 25 minutes, or until set.

Notes

Variations:
  • Any combo of cheeses can really be used in this recipe. Just be sure they’re cheeses that you like and will taste good together!
  • Cooked and crumbled bacon or prosciutto make a wonderful addition to this casserole!
  • We love to add roasted brussel sprouts to this dish.
  • Bread crumbs can be used to top this dish, if desired.
  • Any shape of pasta can also be used!
 
Expert Tips:
  • After cooking the pasta, be sure to run it under some cold water to ensure it stops cooking!
  • If the pasta sticks together in the colander, run it under some water and use a spoon to unstick the pasta.
  • Make sure the egg is fully incorporated into the milk! If you still see some egg white, continue to whisk.
  • Use a rubber spatula to help incorporate the cheeses and pasta into the custard.
  • Every oven bakes differently! Check the dish after 20 minutes of bake time.
  • This mac and cheese reheats really well.

Nutrition

Serving: 0.5cupCalories: 378kcalCarbohydrates: 23gProtein: 22gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 100mgSodium: 606mgPotassium: 169mgFiber: 1gSugar: 2gVitamin A: 680IUCalcium: 571mgIron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

– Still Hungry? –

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