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Creamy, Cheesy, and Made for Sunday Dinner. Every Sunday, I’m sharing a classic soul food recipe inspired by traditional Sunday dinners — simple, comforting dishes meant to be cooked, shared, and remembered. By: Victoria Darnell Published 12/21/2025  There are certain dishes that just feel like home — and Southern baked mac and cheese is one of them. Creamy, cheesy, golden around the edges, and baked until set, this side dish has been a staple on Sunday dinner tables for generations. It's the kind of macaroni and cheese that doesn’t come from a box… it comes from memory, tradition, and love. When I think about Sunday dinners growing up — the kind where the house feels warm, music is playing, and everyone keeps peeking into the oven — mac and cheese was always there. No matter what else was on the menu, that bubbling pan of cheesy goodness brought everyone to the kitchen. This version is rich, comforting, and made with real ingredients. No shortcuts, no processed cheese blocks — just a creamy homemade cheese sauce poured over tender macaroni, topped with more cheese, and baked until golden. Pair it with fried chicken, cornbread, candied yams and green beans, and you’ve got a plate that celebrates soul food at its finest. Get into this Cheese PullFollow me on Tiktok - @whoistorilynn and get Live Recipes This recipe was recently featured on CW Columbus as part of a New Year’s Eve cooking segment. ⭐ Why You’ll Love This Southern Baked Mac and Cheese
⏱️ Cooking Times Total Time: 40–45 minutes Prep Time: 10 minutes Cook Time: 30–35 minutes Serves: 8–10
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🔥 Instructions
1. Cook the Pasta
Boil elbow macaroni in salted water until just al dente.
Drain and set aside. (Don’t rinse — the starch helps the sauce cling.)
Drain and set aside. (Don’t rinse — the starch helps the sauce cling.)
2. Make the Cheese Sauce
In a large pot, melt butter over medium heat.
Whisk in the flour to form a roux and cook 1 minute.
Slowly add the milk while whisking to avoid lumps.
Simmer 3–4 minutes until slightly thickened.
Add cheeses and stir until smooth and creamy.
Season with salt, pepper, paprika, and garlic powder.
Whisk in the flour to form a roux and cook 1 minute.
Slowly add the milk while whisking to avoid lumps.
Simmer 3–4 minutes until slightly thickened.
Add cheeses and stir until smooth and creamy.
Season with salt, pepper, paprika, and garlic powder.
3. Combine Pasta and Sauce
Fold the cooked macaroni into the cheese sauce until fully coated.
4. Bake
Pour mixture into a greased 9x13-inch baking dish.
Top with the shredded cheddar.
Bake at 350°F for 20–25 minutes, or until the top is bubbly and lightly golden.
Let rest 10 minutes before serving so it sets.
Top with the shredded cheddar.
Bake at 350°F for 20–25 minutes, or until the top is bubbly and lightly golden.
Let rest 10 minutes before serving so it sets.
💡 Tips for the Best Baked Mac and Cheese
⭐ 1. Use freshly shredded cheese
Bagged cheese has anti caking agents that prevent smooth melting.
⭐ 2. Don’t overbake
Overbaking can dry out the mac. Take it out when the edges bubble.
⭐ 3. Season the cheese sauce well
This is where all the flavor develops.
⭐ 4. Mix cheeses
Sharp cheddar brings flavor, mild cheddar melts smoothly, and mozzarella or Monterey Jack adds creaminess.
⭐ 5. Let it rest
The mac thickens into the perfect scoopable texture after sitting for 10 minutes.
🧀 Why Freshly Grated Cheese Matters
For the best texture and flavor, always use freshly grated cheese when making baked mac and cheese.
Pre shredded cheeses are coated with anti-caking agents (like cellulose or starch) to keep the shreds from sticking together in the bag. While helpful for storage, those coatings prevent the cheese from melting smoothly, often resulting in a grainy or oily sauce instead of a creamy one.
Freshly grated cheese:
Because Southern baked mac and cheese is custard-style and baked, the way the cheese melts really matters. Grating your own cheese ensures the dish sets beautifully while staying creamy — not dry or separated.
Pre shredded cheeses are coated with anti-caking agents (like cellulose or starch) to keep the shreds from sticking together in the bag. While helpful for storage, those coatings prevent the cheese from melting smoothly, often resulting in a grainy or oily sauce instead of a creamy one.
Freshly grated cheese:
- Melts more evenly
- Creates a smoother, creamier texture
- Blends better with the milk and eggs
- Delivers a richer, more authentic flavor
Because Southern baked mac and cheese is custard-style and baked, the way the cheese melts really matters. Grating your own cheese ensures the dish sets beautifully while staying creamy — not dry or separated.
Tip:
Grate the cheese while it’s cold for cleaner shreds and easier handling.
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🧰 Tools Needed for Southern Baked Mac & Cheese
- Large pot – for boiling the pasta
- Colander – to drain the pasta well
- Large mixing bowl – for combining pasta, cheese, and custard mixture
- Whisk – to blend eggs, milk, and seasonings smoothly
- Measuring cups and spoons – for accurate measurements
- 9x13-inch baking dish or cast iron skillet – for baking and serving
- Cheese grater – freshly grated cheese melts best
- Rubber spatula or wooden spoon – for mixing without breaking the pasta
- Aluminum foil – to cover while baking if needed
- Oven mitts – for safe handling when hot
✨ Optional but Helpful
- Digital thermometer – to check doneness (custard-style mac & cheese should be set, not dry)
- Nonstick spray or butter – for greasing the baking dish
🍽️ Serving Suggestions
This mac and cheese is perfect with:
- Fried chicken
- Southern green beans
- Buttermilk cornbread
- Baked chicken, ribs, or roasted turkey on holidays
- Steak (Beef Tenderloin and rosemary garlic bread pictured below)
⚠️ Common Mistakes to Avoid
Even a simple dish like mac and cheese can go wrong without a few key details. Avoid these common mistakes for the best results every time.
1. Using pre-shredded cheese
As mentioned above, pre-shredded cheese doesn’t melt the same way freshly grated cheese does. The added anti-caking agents can cause the sauce to become grainy or oily instead of smooth and creamy.
Fix:
Always grate your cheese fresh for the best texture and flavor.
2. Overcooking the pasta
If the pasta is fully cooked before baking, it can become mushy in the oven as it absorbs the cheese mixture.
Fix:
Cook pasta just until al dente — it should still have a slight bite before baking.
3. Skipping the seasoning
Cheese alone won’t carry the dish. Without proper seasoning, mac and cheese can taste flat or bland.
Fix:
Season the pasta water generously and taste the cheese mixture before baking. Small adjustments make a big difference.
4. Baking too long
Overbaking causes the custard to dry out and the cheese to separate.
Fix:
Bake just until the center is set and no longer jiggly. The mac and cheese will continue to firm up as it rests.
5. Cutting into it too soon
It’s tempting, but slicing immediately can make the mac and cheese look loose and soupy.
Fix:
Let it rest for 10–15 minutes after baking so it sets properly.
🍱 Storage & Reheating
To Store:
- Refrigerate leftovers in an airtight container for 3–4 days.
To Freeze:
- Freeze in a freezer-safe baking dish for up to 2 months.
To Reheat:
Oven:
- 350°F
- Cover with foil and heat 15–20 minutes
- Add a splash of milk if needed to loosen
Microwave:
- Heat in 30-second intervals, stirring between
💬 Final Thoughts
Southern baked mac and cheese isn’t just a side dish — it’s a tradition. It’s the kind of recipe that shows up at every Sunday dinner, every holiday, and every gathering where love is involved. When you bake this pan, you’re not just cooking… you’re creating a moment, a memory, a piece of comfort that brings everyone to the table.
If you enjoyed this recipe, I’d love for you to join our Facebook community, From Scratch Society. It’s a warm and supportive space for home cooks who want to make delicious meals from scratch and share inspiration.
👉 Join us here: From Scratch Society �� | Facebook
I can’t wait to connect with you there!
If you enjoyed this recipe, I’d love for you to join our Facebook community, From Scratch Society. It’s a warm and supportive space for home cooks who want to make delicious meals from scratch and share inspiration.
👉 Join us here: From Scratch Society �� | Facebook
I can’t wait to connect with you there!
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Author
Hi, I’m Tori Lynn (Victoria) – the heart behind Scratch Crafted Meals and now, Scratch Crafted Bakery! What began as a simple blog to share my love for homemade meals has grown into something more meaningful than I ever imagined. This space started in my kitchen, where I poured my love for cooking into every dish I made for my family. Over time, what began as a way to share recipes turned into a full-fledged cottage bakery – built from the same passion for creating delicious, scratch-made food with care. Through every blog post, late-night bake, market day, and recipe test, I’ve been overwhelmed with gratitude for the support of this community. If you’ve ever tried one of my recipes, stopped by the bakery, or simply cheered me on – thank you. Your support has helped turn a personal passion into a dream come true. I hope each recipe you find here brings warmth to your kitchen and joy to your table. Let’s keep creating magic – one dish, one loaf, and one cookie at a time.
With love,
Tori Lynn
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