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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 sprinkle 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 types of 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 or cream cheese, 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 macaroni 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.
Watch the How-To Reel
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 9×13 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 post was originally published on April 29, 2021
Hi there! Omg we love your recipes! And this one has a special place in our hearts (and in our tummies!) – delicious and wholesome! I added just a dash of last night’s jalapeños queso!! What a feast! Thankyou ♥️??
Hey there,
Awesome!! Love to hear that this recipe was enjoyed, thanks a lot for making it! Have a great weekend:) xxTieghan
What other cheese do you suggest using besides the Colby jack?
Hey Melissa,
Honestly, any cheese you enjoy will work here! I hope you enjoy the recipe, please let me know if you give it a try! xTieghan
I will be making this today! Sounds and looks amazing!
Thanks so much Wendy, I hope you love the recipe! xTieghan
Can I prep this the day before and leave it in the pan overnight and then cook it the next day?
Hey Julie,
Yes, that would be just fine to do, just keep covered in the fridge overnight. I hope you love the recipe!! xTieghan
Have you ever prepped this, froze it
And then baked it thawed or freezer to oven?
Hey Nicole,
That would work just fine for you! I hope you love the recipe, please let me know if you have any other questions! xTieghan
So good. Substituted some gruyere for the Colby…an added some parm and pepper jack too. Great side dish or more…
Hey Joyce,
Happy Friday!! I am so excited that this recipe was enjoyed, I appreciate you giving it a try!! xTieghan
This looks so good. I wish I had some right now.
Thanks so much Jane!!
Hey Tieghan, this is almost exactly how my father in law taught his three daughter in laws,me included,and three granddaughters,my daughter included to make. Except for the sour cream,which sounds fabulous! Never thought of of that. Will be trying this very soon. I love your approach to all things delicious! Thank you! Keep them coming! Lynda
Thanks Lynda! I hope you love the recipe!! xTieghan
The key to all Southern Style Mac n’ Cheese is you must use Evaporated Milk that gives it a distinct flavor! Never use whole milk! Beat up eggs add Evaporated milk to the bowl of eggs and beat the mixture all together. After pour a half teaspoon of salt into this mixture and pour into the macaroni mixture. With cut up cheese, after blending it in. Sprinkle margarine across the pan this will help it brown beautifully on top without broiling anything. This is the recipe that most southern use. Your pan will come out slightly brown on top, and Extremely Delicious to eat. Try it This Way.
Hey Gerri,
Thanks for sharing all of this, the recipe is for how I made my Mac and Cheese, you can certainly adjust it to your liking. Please let me know if you give it a try! Have a wonderful Friday! xTieghan
In a our initial description, you talk about milk, butter, Cajun seasoning but I think you inadvertently forgot to mention the cheese?
Hey Pat,
I was referring to the items I used to make this Mac and Cheese extra special….the cheese is a given? I hope you love this recipe, please let me know if you give it a try! xTieghan
Interesting—eggs. I’ll have try try this. I have always made Mac and cheese with a roux. It sounds delicious!
Thanks so much Sarah, let me know if you give it a try! xTieghan
Is the butter supposed to be melted before adding to the pasta?
Hey Donna, no need to melt the better first. xx
I love this recipe, as it doesn’t rely on the gooey stovetop paste and just bakes all the goodness right in the oven. This is how my mother made it, who often used some chunks of cheese long with some shredded.
Thanks so much Mary Ellen! I hope you enjoy the recipe! xTieghan
I have never heard of putting eggs in mac and cheese! Will definitely give it a try.
I hope you love the recipe Lori! Let me know if you give it a try:)
will be making this and your other pastas soon can i use vegan butter cheeses coconut yogurt as am dairy free i love mac and cheese and pasta sooooooooooooo much perfect for my after office meals will dm you if i make this and let you know how it goes Thanks Ramya
Thanks Ramya! I hope you enjoy the recipe! xTieghan