The Ultimate Creamy Southern Baked Mac and Cheese Recipe (No Roux!)

Forget the boxed mixes and elevate your comfort food game with this authentic Southern Baked Mac and Cheese. This isn’t just any mac and cheese; it’s a luscious, gooey, and deeply satisfying pasta dish brimming with the rich flavors of savory Havarti, nutty Gruyère, and sharp Cheddar cheese. Perfectly baked to a golden-brown finish, this recipe promises a creamy, firm texture that defines classic Southern hospitality.

There’s a reason mac and cheese consistently tops lists of favorite comfort foods. It’s more than just pasta and cheese; it’s a warm embrace, a taste of home, and a guaranteed crowd-pleaser. This particular recipe stands out not only for its incredible flavor but also for its simplicity – no complicated roux required! This makes it an ideal dish for holidays, family gatherings, or simply a comforting weeknight meal.

This irresistible dish is a fantastic accompaniment to a variety of main courses. Imagine serving a generous portion alongside a succulent apple cider glazed ham or a smoky plate of BBQ ribs. For a truly Southern feast, pair it with some perfectly seasoned Southern fried corn with bacon. It’s also hearty enough to stand alone as a main course for a cozy evening.

If you’re as passionate about mac and cheese as I am, you’ll love exploring other variations. Be sure to check out my indulgent four cheese mac and cheese for an extra layer of cheesy goodness, or elevate your meal with a luxurious lobster mac and cheese.

Ingredient Notes & Tips for Perfection

Crafting the perfect Southern baked mac and cheese starts with understanding your ingredients. Here’s a closer look at what you’ll need and why each component is crucial for that ideal creamy, cheesy outcome:

Pasta: While classic elbow macaroni is traditionally used and holds sauce beautifully, don’t hesitate to experiment with other short-shaped pastas. Shells, penne, or cavatappi are excellent alternatives that can trap the creamy cheese sauce in their nooks and crannies. The key is to cook your pasta *al dente* – slightly firm to the bite. Since the pasta will continue to cook and absorb liquid in the oven, undercooking it slightly ensures it doesn’t turn mushy after baking, maintaining that satisfying texture.
Cheese: The star of the show! My preferred blend includes sharp cheddar for its classic tang, creamy Havarti for its incredible melt and mild buttery notes, and Gruyère for its rich, nutty, and complex flavor that adds depth. For the absolute best results, I cannot stress enough the importance of shredding your own cheese from blocks. Pre-shredded cheeses are often coated with anti-caking agents like cellulose, which can prevent them from melting smoothly and result in a grainy sauce. Freshly shredded cheese melts into a silky, luxurious sauce that makes all the difference.
Eggs: This might surprise some, but eggs are a secret weapon in Southern baked mac and cheese, especially when aiming for that signature firm-but-creamy texture. Eggs act as a binder and emulsifier, helping to thicken the cheese sauce and prevent it from becoming watery or loose. They contribute to the structural integrity of the dish, ensuring that each slice holds its shape beautifully while remaining incredibly moist and rich. Think of it as adding a custard-like quality to your mac and cheese.
Dairy Blend (Evaporated Milk & Heavy Cream): This combination is crucial for achieving an ultra-creamy, rich sauce without the need for a roux. Evaporated milk, which is concentrated milk with about 60% of the water removed, adds an incredible depth of flavor and creaminess while also helping to prevent curdling when heated with cheese. Heavy cream contributes to the luxurious mouthfeel and richness, creating a velvety smooth sauce that perfectly coats every piece of pasta.
Butter & Sour Cream: Unsalted butter adds a rich, foundational fat layer and helps to ensure the macaroni is well-coated and flavorful from the start. Sour cream, often a staple in Southern mac and cheese, introduces a subtle tang and an extra layer of moisture and creaminess, balancing the richness of the cheeses and milk.
Seasonings (Chicken Bouillon, Granulated Garlic, Onion Powder, Paprika, Salt, Pepper): These spices are not mere afterthoughts; they are essential for building a robust flavor profile. Chicken bouillon powder, added to the pasta water, infuses the macaroni with a savory base. Granulated garlic and onion powder provide aromatic depth, while paprika adds a touch of warmth and a beautiful subtle color. Kosher salt and black pepper, of course, are fundamental for enhancing all the other flavors.

Customization & Delicious Variations

While this classic Southern baked mac and cheese recipe is perfect as is, it also serves as a fantastic canvas for culinary creativity. Feel free to adapt it to your taste preferences with these top tips and variations:

Add Protein for a Heartier Meal: Transform your mac and cheese into a complete meal by incorporating cooked protein. Some delicious additions include succulent crab meat for a seafood twist, crispy bacon bits for a smoky crunch, shredded rotisserie chicken for an easy boost, or even pulled pork for a Southern BBQ fusion. Ensure any meat is fully cooked before adding it to the dish.
Explore Different Cheese Combinations: The beauty of mac and cheese lies in its versatility with cheese. Beyond the recommended Havarti, Gruyère, and Cheddar, consider experimenting with other excellent melting cheeses. Gouda offers a sweet, nutty flavor; mozzarella provides an incredible stretch; Colby Jack gives a mild, creamy profile; and Monterey Jack delivers a subtle richness. A blend of 3-5 different cheeses often yields the most complex and satisfying flavor.
Bring on the Heat: If you enjoy a bit of spice, there are many ways to kick up the heat. Stir in some crushed red pepper flakes to the cheese mixture for a subtle warmth, or add diced jalapeños (fresh or pickled) for a bolder kick. A pinch of cayenne pepper will add a fiery undertone, or drizzle some sriracha sauce into the milk mixture for a modern, zesty twist.
Vary the Pasta Shape: While elbow macaroni is traditional, any short-shaped pasta will work wonderfully. Consider using medium shells, penne, rigatoni, rotini, or orecchiette. These shapes all have great surface area and cavities to capture the rich cheese sauce. Avoid long pastas like spaghetti or fettuccine, as they don’t hold up as well in baked preparations.
Enhance with Crunchy Toppings: A classic Southern touch is a crispy topping. Crumbled Ritz crackers mixed with melted butter create a wonderfully buttery, salty, and crunchy crust that complements the creamy interior. You can also use panko breadcrumbs for a lighter crisp, or even a mix of breadcrumbs and grated Parmesan cheese for extra savory depth.
Fresh Herbs and Aromatics: A sprinkle of fresh chives or parsley added just before serving can brighten the flavors and add a pop of color. For an even deeper aromatic base, sauté some finely minced garlic or shallots before combining them with the pasta and cheese.

Troubleshooting: Avoiding Dry Mac and Cheese

One of the most common complaints about baked mac and cheese is that it can turn out dry or crumbly. This is usually due to a few key factors that are easily avoidable with careful attention:

The primary culprit behind dry baked mac and cheese is an insufficient amount of liquid. When opting for the baked method, the pasta continues to absorb moisture from the cheese sauce as it cooks in the oven. If there isn’t enough liquid (milk, cream, or a combination), the pasta will soak it all up, leaving you with a dry, dense dish rather than a creamy one.

Another common mistake is overcooking the mac and cheese, or baking it at too high a temperature. Baking for too long or at excessive heat will cause too much moisture to evaporate from the dish. The goal of baking mac and cheese isn’t necessarily to *cook* the pasta further (which should already be al dente), but rather to melt and brown the cheese, allow the flavors to meld, and let the sauce thicken slightly. Essentially, you’re looking to gently warm the mixture through, melt the cheese to gooey perfection, and achieve that beautiful golden crust, not dry out the interior.

To prevent dryness, ensure you have a generous amount of liquid in your cheese sauce, use a moderate oven temperature, and keep a close eye on your baking time. The mac and cheese should be bubbly around the edges and golden on top, but still appear moist and creamy when gently pressed in the center. Allowing it to rest after baking also helps the sauce to set and reabsorb any surface moisture, leading to a perfectly creamy final product.

Storage & Reheating Best Practices

One of the great things about Southern baked mac and cheese is that it often tastes even better the next day! Proper storage and reheating can ensure you enjoy those delicious leftovers to their fullest.

Fridge: To store leftovers, allow the mac and cheese to cool completely to room temperature before transferring it to an airtight container. This helps prevent condensation which can lead to a watery texture. It will keep beautifully in the refrigerator for up to 5 days.
Freezer: For longer storage, mac and cheese can be frozen in an airtight container for up to 2 months. However, be aware that the texture of the pasta can change slightly after freezing and thawing, sometimes becoming a bit softer or grainier. If freezing, consider doing so in individual portions to make reheating easier. Wrap tightly in plastic wrap then foil before placing in a freezer-safe container to minimize freezer burn.
Reheating:
- Microwave: For individual servings, the microwave is your quickest option. Place a portion in a microwave-safe dish, add a tablespoon or two of milk (or cream) to help rehydrate, cover, and heat in 30-60 second intervals, stirring in between, until heated through.
- Oven: For larger quantities or to maintain a crispy top, reheating in the oven is ideal. Place the mac and cheese in an oven-safe dish, add a splash of milk or broth over the top, cover with foil to prevent drying, and reheat at 300-325°F (150-160°C) for 20-30 minutes, or until warmed through. Remove the foil for the last 5-10 minutes if you want to crisp up the top.
- Air Fryer: Small portions can be reheated in an air fryer in an oven-safe ramekin or dish. Add a tiny splash of milk, cover lightly with foil, and air fry at 300°F (150°C) for about 10-15 minutes, checking periodically. This method can also help crisp up the edges nicely.

Have you tried this incredible Southern Baked Mac and Cheese recipe? Please take a moment to leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or share your thoughts in the comments section further down the page. Your feedback is greatly appreciated! And for more delicious recipes and cooking inspiration, consider following me on Facebook or Pinterest!

Southern baked mac and cheese in a cast iron skillet.

5 from 12 votes

Southern Baked Macaroni and Cheese

By

Julie Maestre

This super-rich and creamy mac and cheese is made without a roux, making it one of the easiest mac and cheese recipes ever! It’s the perfect side dish for any holiday gathering or a comforting family meal.

Prep:

10 minutes

Cook:

30 minutes

Total:

40 minutes

Servings:

8
servings

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Ingredients

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1 lb elbow macaroni, cooked al dente
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1 teaspoon chicken bouillon powder
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½ cup sour cream
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4 tablespoons unsalted butter
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2 ½ cups creamy havarti cheese , shredded
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2 ½ cups cheddar cheese , shredded
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2 ½ cups gruyere cheese , shredded
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1 can evaporated milk
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2 cups heavy cream
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2 eggs
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2 teaspoons granulated garlic
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1 teaspoon onion powder
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1 teaspoon paprika
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2 teaspoons Kosher salt
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¼ teaspoon black pepper

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Instructions

Preheat your oven to 375 degrees F (190°C).
Add the chicken bouillon powder to a large pot of boiling water. Cook the elbow macaroni in this seasoned water for 6 minutes, ensuring it remains al dente.
While the pasta cooks, combine the shredded cheddar, Havarti, and Gruyère cheeses in a large bowl.
Once cooked, thoroughly drain the macaroni. Transfer the hot macaroni to a cast-iron skillet or a 9×13 inch baking dish. Add the butter and stir until it’s completely melted and coats the pasta. Then, add the sour cream and about half of your cheese mixture, stirring well to combine.
In a separate bowl, whisk together the evaporated milk, heavy cream, eggs, salt, pepper, granulated garlic, paprika, and onion powder until the mixture is smooth and well combined.
Pour the milk mixture evenly over the macaroni and cheese in the skillet. Do not stir it in. Gently press the noodles down into the sauce using the back of a spoon to ensure all the pasta is submerged and coated.
Generously top the mac and cheese with the remaining cheese mixture. Bake for 30 minutes, or until the cheese is melted, bubbly, and the top is golden brown.
Remove from the oven and allow the mac and cheese to rest for 10-15 minutes before serving. This crucial step allows the sauce to set and become even creamier. Enjoy your perfect Southern baked mac and cheese!

Notes

If you want to spruce up your mac and cheese, you can add some protein. Be sure the meat is cooked before adding it to the dish. Some delicious additions are crab meat, crispy bacon, shredded chicken, etc.
There are a ton of cheeses out there to choose from that would go nicely with this recipe. Gouda, mozzarella, Colby Jack, Monterey, you name it!
Make sure to cook the macaroni until it’s al dente – this is crucial for preventing mushy pasta in your baked dish.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author:

Julie Maestre

Prep Time:

10 minutes

Cook Time:

30 minutes

Total Time:

40 minutes

Course:
Entree, Side Dish

Cuisine:
American

Servings:

8
servings

Calories:
687

Keyword:
How to make mac and cheese, Southern Baked Macaroni and Cheese, Southern Mac and Cheese, creamy mac and cheese, homemade mac and cheese, no roux mac and cheese, comfort food

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