This Baked Mac and Cheese Recipe is the epitome of Southern comfort. It’s rich, cheesy, creamy, and has a beautifully golden top that adds the right amount of texture to this decadent dish. And did I mention it is extremely easy? First, boil and drain the pasta; then, mix the ingredients in the same pot before baking it up in a casserole dish. This recipe doesn’t hold back on cheese or flavor, and it’ll have everyone coming back for seconds. Here’s to the best mac and cheese out there.

The History of Baked Mac and Cheese

Baked mac and cheese holds a special place in Black culinary tradition. The dish traces back to the early 19th century when James Hemings, the enslaved chef of Thomas Jefferson, came across a dish called macaroni pie while traveling and training in France. Upon returning to America, Hemings refined the dish, blending it with African cooking techniques to create baked macaroni and cheese.

Over time, baked mac and cheese became a staple in Black households, particularly during Sunday dinners and holiday gatherings. It is more than just a dish — making mac and cheese is a cherished tradition passed down through generations. To be entrusted with making this dish, especially for a special occasion, is a mark of respect and recognition. Best believe, only folks who have proven themselves will become and remain the official “Mac and cheese maker.” And if you don’t get it right, let’s just say it’ll be hard for you to show up to the next gathering, lol.

The Best Baked Mac and Cheese

This baked Mac and cheese recipe is the absolute best mac and cheese recipe out there. It’s easy and doesn’t require you to make a cream sauce on the stove prior to baking.

For the cheeses, I use freshly shredded cheeses to get the best texture, as pre-shredded cheese doesn’t melt the same. You can use any cheese you want, but I prefer to use sharp cheddar cheese for impeccable flavor and both Monterrey and Muenster cheese to create a beautiful cheese pull and achieve that slightly tangy flavor.

The recipe also calls for butter, half-and-half, sour cream, and heavy cream, which makes the best creamy base. As my mom says, “we don’t want no dry behind mac and cheese.” And, as your reading these ingredients, you’re probably saying, “this is a lot of fat”…well, yes, it’s mac and cheese, lol. This isn’t the time to count calories!

To add to the flavor profile of this mac and cheese, I add salt, smoked paprika, onion powder, garlic powder, black pepper, and dijon mustard. Yes, mustard…trust me…it works and adds something special to this mac.

Once you make this baked mac and cheese recipe, I promise everyone will be requesting you to make it at every gathering.

More Delicious Southern Recipes

• The Best Chocolate Chess Pie
• The Best Chicken and Sausage Gumbo
• Southern Black Eyed Peas Recipe
• Easy Blueberry Biscuits Recipe
• Dirty Rice
• Southern Cornbread

Ingredients You’ll Need for this Mac and Cheese Recipe

Elbow Macaroni Noodles. I use 1 box of 16oz noodles.

Cheese. I use 8 oz of sharp cheddar, 8 oz of mild cheddar, 4 oz of muenster cheese, and 4 oz Monterrey Jack cheeses. Be sure to freshly shred all of the cheeses (don’t buy the pre-shredded cheese).

Butter. enhances the overall taste, adding a subtle richness that complements the cheese and brings all the flavors together. It also creates a velvety, smooth sauce.

Half-and-half. Adds a balanced creaminess without being too heavy.

Heavy Cream. makes the mac and cheese extra creamy and decadent. Be sure to use room temperature heavy cream.

Sour Cream. creates a thicker, creamier sauce with a slight tang that balances the richness of the cheese, giving the dish a more complex and flavorful taste.

Seasoning. I use salt, black pepper, smoked paprika, onion powder, and garlic powder to add a savoriness o this Mac and cheese recipe.

Dijon Mustard. Adds a tangy, slightly sharp taste that cuts through the richness of the cheese, balancing the dish and enhancing the overall flavor profile. 

How to Make Baked Mac and Cheese

Step 1. Preheat the oven to 350F and grease a 9×13 baking dish. Set aside. 

Step 2. Then, shred all of your block cheeses and set aside.

Step 3. Next, dice your butter and set aside. 

Step 4. Then, make the pasta. Cook macaroni according to the package instructions. Add about 1 tbsp of salt to your pasta water. Once done, drain the pasta and, then, place the pasta back into the pot. The pot should be removed from the heat. 

Step 5. Next, place your diced butter in the pot with the warm noodles. Stir until melted. 

Step 6. Then, add the half-and-half and heavy cream to the pot. Stir until combined. Then, add about 4 1/2 cups of the shredded cheese you previously set aside. Stir until incorporated. Next, add the sour cream to the noodles, and stir until well combined. The noodle mixture should look nice and creamy, almost like a wet custard. 

Step 7. Next, add your garlic powder, onion powder, mustard, smoked paprika, salt, and black pepper. Stir until well combined. Taste and add additional seasonings to your liking.

Step 8. Then, pour the macaroni mixture in your prepared baking dish and top with the remaining cheese and cover with aluminum foil.

Step 9. Place your baking pan in the preheated oven and bake for about 25-30 minutes. Ensure not to overbake or you’ll have dry mac. 

Step 10. Once done, broil your mac and cheese for about 1-5 minutes or until you achieve your preferred color for the top of the Mac. 

Step 11. Let your mac rest for about 5-10 minutes (lightly covered) before digging in and enjoying.  Pro tip: Resting the mac will allow the butter and oil to settle. 

Tips to Achieve the Best Mac and Cheese

1. Room temperature ingredients work best for this recipe. 
2. Use freshly shredded cheese.
3. Salt the noodle water prior to adding the noodles to ensure your noodles are flavored.
4. Let the baked mac and cheese rest a bit before serving.
5. This Mac and Cheese doesn’t use an egg, but you always add 1 egg to this Mac for more hold and to make it more of a “casserole-like” bake. I found that it’s not necessary, but what is the saying, “different strokes….” 
6. Mix ingredients when noodles are warm.

FAQs

Can I make baked mac and cheese ahead of time?

Yes, but it’s recommended to bake as soon as you mix the noodles with the cheese mixture. If that is not an option, you can prepare the mac and cheese up to the point of baking, then cover and refrigerate it for up to 24 hours. When you’re ready to bake, allow it to come to room temperature before placing it in the oven, or adjust the baking time to ensure it heats evenly. Note, the noodles will likely soak up some of the liquid so the Mac will not be as creamy as it could be, but it will still be delicious. 

What are the best cheeses to use for baked mac and cheese?

A combination of cheeses is ideal for baked mac and cheese. I have the perfect cheeses in this recipe to ensure amazing flavor and texture. Sharp cheddar is a classic choice for its bold flavor, while creamy cheeses like Monterey Jack, Gruyère, pepper jack, or mozzarella provide a smooth, melty texture. Parmesan or smoked gouda can add a unique depth of flavor. Ultimately, you can use whatever cheeses you want or have on hand, but, like I said, I love the cheeses I selected for this particular recipe.

Why is my baked mac and cheese dry?

Baked mac and cheese can become dry if overcooked. To ensure your mac and cheese doesn’t dry out, cover the dish with foil until you are ready to broil the top for that delicious, crusty top. 

Can I add mix-ins to my baked mac and cheese?

Absolutely! Common mix-ins include cooked bacon, caramelized onions, or sautéed vegetables like spinach or mushrooms. Add these toppings after adding the sour cream and right before you put the mac and cheese in the oven.

Can I add a crispy topping to this baked mac and cheese? 

That’s not something I do, but hey, do you…lol

Can baked mac and cheese be frozen?

Yes, you can freeze baked mac and cheese after baking. If freezing after baking, let it cool completely before wrapping it in foil and putting it in galloon size plastic bags. Alternatively, you can freeze it in a freezer safe container. You can freeze up to about 5 weeks. Thaw the mac in the refrigerator overnight before reheating or baking.

How to Serve this Mac and Cheese?

• Fried Chicken Wings
• Easy Buttermilk Biscuits
• Baked Ham with Brown Sugar Glaze
• The Best Candied Yams Recipe
• Southern Collard Greens
• Butter Beans
• Baked Ham with Brown Sugar Glaze
• Roasted Green Beans with Mushrooms and Crispy Onions
• Roasted Brussel Sprouts with Bacon and Dates

I hope you love this Baked Mac and Cheese Recipe! It’s cheesy, creamy, and irresistibly delicious! If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @‌butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes.

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The Best Mac and Cheese Recipe

5 from 38 votes

Prep Time :15 minutes mins

Cook Time :30 minutes mins

Total Time :40 minutes mins

Serves: 12

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Ingredients

1x2x3x

• ▢ 16 oz elbow macaroni noodles (1 box)
• ▢ 8 oz sharp cheddar shredded
• ▢ 8 oz mild cheddar shredded
• ▢ 4 oz muenster cheese shredded
• ▢ 4 oz Monterey Jack cheese shredded
• ▢ 4 tbsp unsalted butter diced, room temperature
• ▢ 4 cups half and half room temperature
• ▢ 1 cup heavy cream room temperature
• ▢ 1 cup sour cream room temperature
• ▢ 1/2 tsp smoked paprika
• ▢ 3/4 tsp onion powder
• ▢ 1 tsp garlic powder
• ▢ 1 1/4 tsp dijon mustard
• ▢ 1 tsp salt
• ▢ 1/8 tsp black pepper (more for desired taste)

US Customary – Metric

Instructions

• Preheat the oven to 350F and grease a 9×13 baking dish. Set aside.
• Then, shred all of your block cheeses and set aside.
  
• Next, dice your butter and set aside.
  
• Then, make the pasta. Cook macaroni according to the package instructions. Add about 1 tbsp of salt to your pasta water. Once done, drain the pasta and, then, place the pasta back into the pot. The pot should be removed from the heat.
  
• Next, place your diced butter in the pot with the warm noodles. Stir until melted.
  
• Then, add the half-and-half and heavy cream to the pot. Stir until combined. Then, add about 4 1/2 cups of the shredded cheese you previously set aside. Stir until incorporated. Next, add the sour cream to the noodles, and stir until well combined. The noodle mixture should look nice and creamy, almost like a wet custard.
  
• Next, add your garlic powder, onion powder, mustard, smoked paprika, salt, and black pepper. Stir until well combined. Taste and add additional seasonings to your liking.
  
• Then, pour the macaroni mixture in your prepared baking dish and top with the remaining cheese and cover with aluminum foil.
  
• Place your baking pan in the preheated oven and bake for about 25-30 minutes. Ensure not to overbake or you'll have dry mac.
• Once done, broil your mac and cheese for about 1-5 minutes or until you achieve your preferred color for the top of the Mac.
• Let your mac rest for about 5-10 minutes (lightly covered) before digging in and enjoying. Pro tip: Resting the mac will allow the butter and oil to settle.
  

Notes

1. Use room temperature ingredients.
2. Shred your own cheese (refrain from using pre-shredded cheese). Also, note that the cheese is weighed (e.g., 8 oz and 4 oz is the weight of the cheese. For these cheeses 8oz doesn’t equal 1 cup. 
3. Salt your noodles water before putting the macaroni in the pot.
4. This Mac and Cheese doesn’t use an egg, but you always add 1 egg to this Mac for more hold and to make it more of a “casserole-like” bake. I found that it’s not necessary, but what is the saying, “different strokes….”
5. Mix ingredients when noodles are warm.
6. Let the baked mac and cheese rest a bit before serving.

 

 

Nutritional Information

Serving: 1spoonfulCalories: 601kcal (30%)Carbohydrates: 34g (11%)Protein: 20g (40%)Fat: 44g (68%)Saturated Fat: 26g (163%)Polyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 127mg (42%)Sodium: 645mg (28%)Potassium: 207mg (6%)Fiber: 1g (4%)Sugar: 5g (6%)Vitamin A: 1402IU (28%)Vitamin C: 1mg (1%)Calcium: 527mg (53%)Iron: 1mg (6%)

Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Jess Gaertner