My soul food baked mac and cheese recipe is one of the most beloved dishes on Sweet Tea + Thyme. It's a family holiday treasure that's been passed down for generations and it's been a joy sharing it with y'all all over the world these past few years.
This creamy southern mac is great to make ahead for the holidays: it's ooey gooey, never dry or gritty, custard-based with no roux, made with five cheeses, chicken broth (my secret ingredient for extra flavorful pasta), and rich heavy cream. Once you taste it, you'll never look at the boxed stuff again.
This isn't just southern-style mac and cheese, it's soul food mac and cheese. It has deep roots in Black American culinary tradition. Inspired by James Hemings, the man who made black folks' macaroni pie a national treasure, this is my take on the creamy mac and cheese I grew up with made by my mama, grandmama, and so on.
Around here, mac and cheese shows up in all kinds of ways: whipped on on the stove top, sometimes baked with a buttery, crunchy breadcrumb topping, and in the summer I bring a loaded up BBQ pulled pork mac and cheese to the cookout. But this classic, custardy, creamy southern mac and cheese is the one my readers call the best mac and cheese ever.
In the Black community, baked mac and cheese is more than a comforting side dish, it's our tradition. It's a dish only trusted to an auntie or grandma with the 'big upper arms'...you know what I'm talking about! The one that is at every holiday, especially Thanksgiving and Christmas. It's love and butter and family and tradition all wrapped up in a casserole dish!
Jump to:
- A little History behind Soul Food Mac
- The Best Southern Baked Mac and Cheese
- Ingredients Needed
- Ingredient Swaps
- How to Make Southern Baked Macaroni and Cheese
- Equipment I Used
- Chef's Tips for the Best Mac
- Troubleshooting
- What to Serve Alongside Southern Mac and Cheese
- What Readers are Saying
- Southern Baked Mac and Cheese
A little History behind Soul Food Mac
During the era of U.S. chattel slavery, Thomas Jefferson brought his enslaved Black chef, James Hemings, to France. There, Hemings trained under renowned caterers and chefs, cooking for royalty, becoming a well-respected executive chef.
When he returned to the States, Hemings introduced his version of European cheesy pasta, a “pie made of macaroni”, at Jefferson’s dinner parties. The dish quickly became popular among wealthy Southerners. Jefferson even had a macaroni extruder smuggled into the country so Hemings could make it.
Before gaining his freedom, Hemings taught his brother and other enslaved cooks how to make the dish. From there, macaroni pie spread through the Black community and, after Emancipation, became a celebratory staple at holidays and Sunday dinners.
The Best Southern Baked Mac and Cheese
The thing that brings people back to this recipe is just how easy it is. No roux, just a dump-and-bake custard-style mac and cheese that is creamy, cheesy, and never dry. I got a silky, rich, creamy cheese sauce down to a science for amazing mac and cheese that gets insane cheese pulls without scrambled eggs, broken cheese, or a soupy mess.
The pasta is par-cooked in chicken broth for extra flavor (my secret weapon) then finishes in the oven while it bakes. That way it comes out tender and full of flavor without going mushy for soul food perfection.
Be prepared to become the designated mac and cheese maker for every occasion!
Ingredients Needed
Full ingredients, measurements, and printable instructions are in the recipe card at the bottom of this post.
Cheeses
- Sharp or Extra Sharp Cheddar Cheese - Skip the mild cheddar here, it just doesn’t bring enough flavor. Sharp cheddar gives you that bold, tangy punch everyone expects in Southern mac and cheese. It’s the backbone of the whole dish.
- Colby Jack (or Monterey Jack) - We need a smooth, melty cheese that balances the cheddar without overpowering it. Colby Jack (or Monterey Jack) melts beautifully, keeping the texture creamy instead of oily.
- Part-Skim Mozzarella - This is your cheese-pull factor. Mozzarella stretches and melts into that gooey layer everyone loves, while staying mild so it won’t compete with the sharper cheeses.
- American Cheese - This is the secret hero. Because it’s made with emulsifiers, it keeps the sauce from breaking in the oven. That means no greasy top and no gritty texture, just creamy mac.
- Cream Cheese - A little cream cheese adds moisture and richness. It helps the sauce stay smooth, and you can even play with flavored cream cheeses (sour cream and chive is a family favorite).
Seasonings
- Garlic Powder + Onion Powder - These are small but mighty. Without them, mac and cheese can fall flat. They layer in savory flavor so the cheese tastes richer.
- Mustard Powder - This doesn’t make your mac taste like mustard but it sharpens and deepens the cheddar flavor, bringing out its tang.
- Smoked Paprika - Adds a subtle smokiness and depth without heat. It’s that little “something” people can’t quite put their finger on but love.
The Base
- Unsalted Butter - Used mainly to grease the baking dish here. The heavy cream and cheese bring plenty of richness, so butter in the sauce isn’t necessary.
- Chicken Broth - My secret weapon. Cooking the pasta in broth infuses flavor from the inside out. I use Better than Bouillon to keep it easy and pantry-friendly.
- Eggs - Controversial, I know. But here’s why I use them: egg whites give structure so the mac sets instead of turning soupy, and egg yolks add fat to keep the cheese from going grainy or greasy. Authentic Southern mac usually includes eggs, though you can leave them out if you prefer.
- Elbow Pasta - Classic, familiar, and perfect for holding sauce. Other short pastas will work, but elbow macaroni is the tradition.
- Heavy Cream - The extra fat keeps the cheese sauce stable in the oven, so it bakes creamy instead of separating into oil. Heavy cream gives you richness without the greasy layer on top.
- Half-and-Half
I like half-and-half for its balance of creaminess and pourable texture.
Ingredient Swaps
- No cream cheese? Mascarpone (Italian cream cheese) or sour cream will also work if that’s what you have on hand.
- No American cheese? Buy the emulsifier itself: sodium citrate. It's an affordable food-grade emulsifier used in dips, ice cream, processed cheeses, all kinds of things! Just a touch makes cheese creamy and so melty without breaking.
- No half and half? Use evaporated milk instead, it's a classic addition in many black folks' mac and cheese!
- Use cheeses you like! I love adding in a smoked cheddar or gouda sometimes for a smoky, rich flavor and many readers have had success with pepper jack cheese as well!
How to Make Southern Baked Macaroni and Cheese
Step 1
Boil the Pasta + Butter the Pan
Boil the macaroni in chicken broth until just under al dente. It will finish in the oven, so don’t overcook. Butter an 8x11 or 9x13-inch baking dish generously so nothing sticks.
Step 2
Shred the cheese + spice 'em!
Shred all your cheeses and toss them with the spices.
Step 3
Mix it all together.
In a large bowl, combine the cheeses with the heavy cream and half-and-half. Stir in the cooked pasta and taste; adjust seasoning now before adding the eggs. (Tip: Steps 2 and 3 can be swapped, as long as you taste for seasoning before the eggs go in.)
Step 4
Add the eggs and get in the pan.
Beat the eggs in until everything is well combined. Pour into your buttered baking dish and spread evenly.
Step 5
Top + bake the mac.
Sprinkle on the remaining cheese and a little smoked paprika. Bake at 350°F for 35–40 minutes until golden and bubbly.
Step 6
Rest + serve.
Let the mac rest a few minutes so it sets and no one burns their mouth on molten cheese. Serve warm with your favorite Southern dishes (may I suggest collard greens and cornbread?)
Equipment I Used
Chef's Tips for the Best Mac
- Cheese choice is about melt and moisture. Sharp cheddar gives flavor but also releases oil as it bakes. Creamy cheeses (like Monterey Jack cheese and American) bind that oil back into the sauce. It’s less about picking “five cheeses” at random and more about balancing sharp + melty + creamy so your sauce stays silky.
- The pan size is important. A 9x13 casserole dish will consistently give you that ooey-gooey creamy cheese sauce, but using an aluminum catering pan that's made for something like roasting a turkey will end up overcooking your mac. Stick to an 8x11 or 9x13 size pans for the best results.
- Get the American cheese at the deli. It makes it so much easier to have cubed or a block of American cheese from the deli than buying pre-packaged, individually wrapped ones.
- Fresh grated cheese makes all the difference! Grate your own with that big cheese grater or use a food processor with the disc attachment like I do (it's so much easier!). The cellulose dusted on bagged shredded cheese can stop it from melting and combining into a sauce.
Troubleshooting
That happens when the custard mixture overbakes or the dish isn’t greased well. Buttering the pan really well adds flavor and creates a protective barrier so the pasta doesn’t weld itself to the corners.
This happens when cheese gets shocked by too much heat without fats or emulsifiers to protect them. Try shredding your own cheese (pre-shredded has starches that make it gritty), and let the cheeses come to room temperature before mixing into the rest of the mac to ensure a smooth and creamy sauce.
This version is cheese-topped, but if your people expect crunch, it’s easy to layer on. Mix a little butter with seasoned breadcrumbs or crushed crackers, sprinkle it over the last layer of cheese, and bake until crisp. (Or head over to my baked mac with crunchy topping for the full version.)
Store: the mac and cheese either plastic wrapped in its baking dish or in an airtight container for up to about 4 days.
Make Ahead: Readers have made this baked mac and cheese the day before, baking it the day of, with no problem. Go all the way up to Step 7 and bake the day of.
Reheat your mac and cheese in the microwave or in the oven at 325ºF until it's fully warmed through and melty.
What to Serve Alongside Southern Mac and Cheese
This is a Thanksgiving side that is on every southern table, here are other must haves for the holidays!
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What Readers are Saying
Southern Baked Mac and Cheese
Equipment
- 9x13 baking dish
- large pot or dutch oven
- box grater or food processor with disc attachment for cheese
Ingredients
- 1 tablespoon butter, for buttering the pan
- 16 oz elbow macaroni, uncooked
- 10 cups water mixed with chicken broth, (I use Better than Bouillon)
- 8 oz sharp cheddar cheese, shredded, save half for topping
- 8 oz colby jack cheese, shredded, save half for topping
- 8 oz part-skim mozzarella cheese, shredded
- 8 oz American cheese, cubed
- 4 oz softened cream cheese, warmed in the microwave for 30 seconds
- 1 cup half and half
- 1 cup heavy cream
- kosher salt and freshly cracked black pepper, to taste
- ½ teaspoon smoked paprika
- 1-2 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon mustard powder
- 2 large eggs
Instructions
- Preheat oven to 350ºF (180ºC). Butter an 8-by-11 or 9-by-13-inch baking dish and set aside.1 tablespoon butter
- Fill a large stockpot or dutch oven halfway with chicken broth (or water and 1 tablespoon salt if you don't have broth), and bring to a boil. Add in elbow macaroni and cook until just under al dente, according to package directions. Do not fully cook or overcook the macaroni pasta, it'll finish cooking through completely in the oven. Once just under al dente, drain the pasta.16 oz elbow macaroni, 10 cups water mixed with chicken broth
- While the pasta boils, use a wooden spoon to mix the half and half, heavy cream, half of the cheddar cheese, half of the Colby jack cheese, all of the mozzarella cheese, all of the American cheese, and all of the cream cheese in a large mixing bowl.8 oz sharp cheddar cheese, 8 oz colby jack cheese, 8 oz part-skim mozzarella cheese, 8 oz American cheese, 4 oz softened cream cheese, 1 cup half and half, 1 cup heavy cream
- Add smoked paprika, garlic powder, onion powder, mustard powder, and some kosher salt and pepper, stirring well and tasting the mixture to ensure there is a good flavor. Do not add too much salt, since cheese is pretty salty and will add its saltiness as it bakes. Once satisfied with the seasoning, stir in the cooked macaroni and eggs until well incorporated with the cheese.kosher salt and freshly cracked black pepper, ½ teaspoon smoked paprika, 1-2 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon mustard powder, 2 large eggs
- Pour the macaroni mixture into the baking dish and spread evenly.
- Top the macaroni and cheese generously with the rest of the cheddar cheese and colby jack cheese. Sprinkle the top with a little more smoked paprika, if desired.8 oz sharp cheddar cheese, 8 oz colby jack cheese, ½ teaspoon smoked paprika
- Bake the mac and cheese for 35 minutes or until the cheese crust is bubbly and nicely browned. Do not over-bake or the macaroni pasta will become mushy and the cheese mixture will become dry.
- Let the baked macaroni and cheese cool for about 5 minutes or until just cool enough to serve. Serve hot so the cheese is nice and creamy.
- Keep in an airtight container in the fridge for up to 4 days.
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