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    Home » Side Dishes » Southern Mac and Cheese Baked

    Southern Mac and Cheese Baked

    Published: Nov 12, 2021 by Anne Clark · This post may contain affiliate links · 92 Comments

    Jump to Recipe Print Recipe
    macaroni and cheese pinterest pin
    mac and cheese in white bowl

    This 20-minute baked southern mac and cheese is the best because there are only 4 simple ingredients.  Elbow macaroni, shredded cheese, milk, and butter.  No flour, roux, or egg required!

    This no-fuss mac and cheese is perfect for a quick side dish. It's far from fancy but it doesn't have to be fancy to be delicious!   

    baked cheese macaroni in white oblong casserole dish with silver spoon scooping

    Only 4 simple steps.  Sometimes, the simplest recipes are the best! That’s my southern wisdom 😁

    Mac and cheese goes with just about anything from hamburgers to seafood to baked or grilled chicken and steak. Give a try with my Mexican Marinated Chicken.

    Jump to:
    • Why We Love This Recipe
    • What to Serve with Mac and Cheese
    • What Goes Into This Recipe 
    • How to Make Southern Baked Mac and Cheese 
    • Frequently Asked Questions
    • How to Avoid Grainy Mac and Cheese
    • Tips and Substitutions
    • Recipe Yield
    • Storage/Shelf Life/Reheating
    • More Pasta Recipes You'll Love
    • Recipe
    • Comments

    Why We Love This Recipe

    Simplicity.  What I really love about this creamy southern mac & cheese is the simplicity of it.  Homemade goodness with real ingredients!  Nothing artificial and so much better than the boxed version.  My southern grandies choose homemade over the boxed brand any day! If easy comfort food is your thing, check out my Country Style Steak served over rice!

    Virtually no prep involved other than cooking the macaroni.  Simply add butter, milk, and cheese to the cooked macaroni. Heat for a few minutes to get it bubbly hot.     

    Just 4 basic ingredients are needed.  Six if you count any salt and pepper you may add. Some macaroni and cheese recipes call for flour, however, no flour is needed for this one! No roux makes this recipe the easiest!

    This recipe makes about 6 servings.  I consider it a small batch.  However, this recipe can easily be doubled for a larger crowd. It's the perfect side dish for any occasion such as a holiday, cookout, or office party. 

    What to Serve with Mac and Cheese

    This is one of my favorite pasta side dishes because it goes with almost everything. I love an easy side dish especially when your main dish may be more involved.  Plus, it's just easier to make and take a side dish like this to something like a potluck or party.

    Mac and cheese can be served with chicken or steak; fish or pork; hot dogs and hamburgers!  Serve with my juicy and delicious New York Strip steak recipe!

    There are a ton of different macaroni and cheese dishes out there!  You can find a recipe for it in just about every cookbook ever printed.  Some are baked and some are cooked on the stove.  Some dishes even have different toppings (discussed below). 

    However, the one thing every recipe has in common is this: comfort food!  Serving macaroni & cheese for the holidays is a southern tradition!

    What Goes Into This Recipe 

    Elbow macaroni, shredded cheddar cheese (or sharp cheddar cheese), real butter, and whole milk.  That's it!  Simple mac and cheese recipe without flour creates a smooth, creamy texture.

    Pasta: Elbow macaroni seems to be the traditional choice for macaroni and cheese, but you can choose your favorite - sometimes, I use shells.

    Cheese: I highly recommend grating your own cheese. The pre-shredded cheese has a powdery coating that could result in a grainy texture. I highly recommend sharp cheddar cheese for maximum flavor.

    Milk and Butter: Whole milk is best. You can even go so far as to use half and half for even more richness! As far as the butter, use the real thing!

    ingredients measured out in assorted bowls on wooden countertop

    How to Make Southern Baked Mac and Cheese 

    While this recipe is incredibly easy to make, you must EXACTLY follow the instructions or you'll end up with a goopy mess.

    Just 4 simple steps:  For best results, follow the recipe card below! It's very important to cook pasta al dente and drain. Return pasta to pot. Add room temperature butter and milk, stir just until butter is melted.

    Add cheese to the hot cooked pasta. Gently stir - do not over stir.  Pour into a baking dish, top with remaining cheese, and bake. 

    Try my Best Southern Meatloaf!  It goes FANTASTIC with this easy peasy macaroni cheese recipe!

    You can watch my Google Web Story at Easy Homemade Mac and Cheese.

    baked mac and cheese in white bowl with red napkin and silverware

    Frequently Asked Questions

    What is a good main dish with mac and cheese?

    Sausage is a great main entree to serve with mac and cheese.  Try my easy Brats in the Oven recipe. Delicious and super easy sheet pan recipe!

    How do you keep mac and cheese creamy?

    Simply add a little bit more milk to the mac and cheese if it's not creamy enough for you. When re-heating it, you may need to add a small amount of milk (¼ cup at a time) to get your preferred consistency.

    Can homemade macaroni and cheese be frozen?

    Yes, and it's easy to do! Once completely cooled off, place it in a freezer-safe container, write the date on it, and it will keep fresh for up to 3 months. Tip: wrap the freezer-safe container in plastic wrap to prevent freezer burn or ice crystals.

    When ready to eat, let thaw in the refrigerator overnight and reheat in the microwave. you may need to add a small amount of milk (¼ cup at a time) to get your preferred consistency.

    How to Avoid Grainy Mac and Cheese

    • The best way to avoid grainy mac and cheese is to not use pre-shredded cheese. Buy a block of quality cheddar cheese and get yourself a cheese grater!
    • Cook the macaroni al dente.
    • Let the milk and butter come to room temperature before using them in the recipe.
    • Do not over stir!

    Tips and Substitutions

    • Instead of elbow macaroni, use shells, bow tie, or penne.
    • Instead of yellow cheddar cheese, use white cheddar, American cheese, or Velveeta cheese.
    • Sprinkle with a little cayenne pepper for an amazing kick.
    • Top off your mac and cheese with ketchup!  Yes, ketchup!  
    • Other topping ideas may include cooked chopped bacon or panko bread crumbs.
    • Any other suggestions?  Let me know!

    Recipe Yield

    This recipe makes about 6 servings.  For a larger crowd, double the recipe!

    baked pasta in blue teal bowl next to blue striped napkin.  White casserole dish and forks in the background.

    Storage/Shelf Life/Reheating

    Store any leftovers in airtight containers in the refrigerator for up to 3 days. I prefer to use BPA-free glass containers with locking lids.  Check out this 18-piece set of glass food storage containers with locking lids from Bayco, available now on Amazon.  To reheat, add a small amount of milk (about ¼ cup) to the cold mac & cheese, stir, and heat in the microwave.

    More Pasta Recipes You'll Love

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      Ground Venison Stroganoff
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      Chicken Broccoli Penne Alfredo
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      Simple Lasagna with Jar Sauce
    • rotel chicken spaghetti in blue bowl with white napkin and fork
      Easy Rotel Chicken Spaghetti

    If you made this deliciously easy mac and cheese, please be sure to rate and review it below. I love hearing about your kitchen adventures!  We can also be social if you like! I’m on Facebook, Pinterest, and Instagram.

    If you'd like more simple and easy recipe inspiration delivered straight to your inbox, sign up for my email newsletter.

    Recipe

    mac in white casserole dish

    Easy Southern Mac and Cheese

    Everybody loves macaroni and cheese!  This recipe is the best because there are only 4 simple ingredients.  Elbow macaroni, shredded cheese, milk, and butter.  Sometimes, the simplest recipes are the best!
    4.96 from 145 votes
    Print Pin For Later Rate
    Course: holiday side dish, Main Course, Side Dish
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 6
    Calories: 357kcal
    Author: Anne Clark | My Kitchen Serenity

    Equipment

    • large pot
    • pasta colander
    • measuring cup(s)
    • measuring spoons
    • 2-qt casserole dish

    Ingredients

    • 2-¼ cups uncooked elbow macaroni
    • 4 tablespoons butter, room temperature (slightly softened) Let the butter sit on your countertop for about 15 minutes before using it.
    • ¾ cup whole milk, room temperature (or half and half, or evaporated milk) Measure the milk then let it sit on the countertop for about 15 minutes before using it.
    • 3 cups freshly shredded sharp cheddar cheese (divided) one 8-oz block of sharp cheddar cheese
    • ½ tablespoon sea salt for boiling the pasta, if desired
    • ½ teaspoon sea salt for flavoring the mac and cheese, if desired
    • ¼ teaspoon black pepper
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 375F. Important: As noted in the ingredients, the butter and milk must be room temperature. Grate your own cheese. The pasta must be cooked al dente. Please follow the directions exactly or the mac and cheese texture will not be right!
    • In a large pot (at least a 3-quart pot), filled one-half to three-fourths full with water, add ½ tablespoon of sea salt. Cook the macaroni al dente according to the package directions. Drain the pasta in a colander, turn off the stove, and return the cooked pasta to the pot.
      ½ tablespoon sea salt, 2-¼ cups uncooked elbow macaroni
    • Add the butter to the hot pasta and stir until butter is melted (do not over stir). Then add the milk.
      4 tablespoons butter, room temperature (slightly softened), ¾ cup whole milk, room temperature (or half and half, or evaporated milk)
    • Add ½ teaspoon of sea salt, the black pepper, and 1-½ cups of the freshly grated cheese to the pasta mixture. Lightly toss to combine the pasta, cheese, and seasonings (do not overmix!). Taste test for flavor. Add more seasoning if desired.
      ½ teaspoon sea salt, ¼ teaspoon black pepper, 3 cups freshly shredded sharp cheddar cheese (divided)
    • Pour the mac and cheese into a 2-quart casserole dish, and sprinkle with the remaining cheese (do not stir). Bake uncovered for 10 minutes.
    • Remove from the oven and gently stir the mac and cheese.

    Notes

    This recipe has been tested multiple times in my kitchen.  Your success depends on carefully following the recipe and instructions as written.
    If you love mac and cheese, why not check out my Beefy Mac and Cheese!  Just add ground beef and a few more ingredients for a quick and easy main entree.  Delicious!
    Recipe Tips
    While the pasta is boiling, grate the cheese and cut the butter into 4 pieces.
    This recipe can easily be doubled and baked in a 9x13-inch casserole dish. 
    To reheat cold mac and cheese, if the mac and cheese seems too thick, add about ¼ cup of milk, stir, then warm in the microwave.
    How to Avoid Grainy Mac and Cheese
    The best way to avoid grainy mac and cheese is to not use pre-shredded cheese. Buy a block of quality cheddar cheese and get yourself a cheese grater!
    Cook the macaroni al dente.
    Let the measured amount of milk and butter come to room temperature before using it in the recipe. This really helps make for the creamiest mac and cheese!
    Store any leftovers in airtight containers in the refrigerator for up to 3 days.
    Tried this Recipe? Tag me Today!Mention @mykitchenserenity or tag #mykitchenserenity on Instagram!!

    Nutrition

    Serving: 4.8oz | Calories: 357kcal | Carbohydrates: 11g | Protein: 17g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 431mg | Potassium: 124mg | Fiber: 1g | Sugar: 2g | Vitamin A: 849IU | Calcium: 447mg | Iron: 1mg
    « Ground Venison Stroganoff
    The Best Southern Pecan Pie »

    About Anne Clark

    Hi! I'm Anne, the founder and content creator at My Kitchen Serenity, a food blog focused on serving the needs of busy moms and dads who are looking for easy and delicious recipes for the family.

    Reader Interactions

    Comments

    1. Amy

      January 10, 2025 at 12:47 pm

      5 stars
      I made this for my family in Michigan during Christmas break and the pan got demolished! My son loved it so much I made it again later that week, and again, nothing left!
      Currently home in Georgia and snowed in today. I was going to make it to go with the vegetable soup I have for the snow day. I realized I forgot to buy elbow macaroni. I have rotini...is it worth an attempt? Or would you advise against it.
      Either way, this is a family favorite in my house now! Thank you!

      Reply
      • Anne Clark

        January 10, 2025 at 1:07 pm

        Hello, Amy! Thank you so much for letting me know how much you and your family loved this mac and cheese (it means the world to me!). I see Georgia got quite a bit of snow (I have family on the outskirts of Atlanta, fun for the little ones. Too cold for me!). Vegetable soup is perfect for days like this! I have not tried the mac and cheese with rotini but I can't think of a reason why it wouldn't work out. I think as long as the rest of the recipe doesn't change, it should be fine. Thanks again for the nice comment and 5 stars!! Stay warm and safe, friend!

        Reply
    2. Ashlee Petrilli

      January 22, 2025 at 3:08 pm

      Excited to try this recipe tonight to go with broccoli and seed-oil free nuggets!! Yay for a delicious dinner!!
      Question— we use raw milk, would that make a different outcome in the recipe?

      Reply
      • Anne Clark

        January 22, 2025 at 4:22 pm

        Hi Ashlee! I'm excited you're trying my recipe...thank you! Since this recipe hasn't been tested using raw milk, I just can't say if the outcome would be different or not. From what I understand, raw milk has a richer flavor and creamier texture, but curdling is a risk at high heat; however, this recipe doesn't heat the milk to a high temperature, so I think it would be fine. I just can't guarantee it -- sorry! If you decide to use it for this recipe, please keep in touch and let me know how it turned out. Either way, thanks for visiting my blog and I hope you enjoy your delicious meal!

        Reply
    3. Joe Cousin

      May 31, 2025 at 11:57 am

      Good morning! How does this Mac and cheese hold up in a smoker? Do you think there would be any noticeable difference if not using an oven?

      Reply
      • Anne Clark

        May 31, 2025 at 5:19 pm

        Hi Joe! Well, since I have never tried it on a smoker, I can't honestly say how it would do. I know for a fact that if the directions aren't exactly followed, the mac and cheese texture will not be great. I'm sorry I can't be of more help to you! Thank you though for visiting my blog and asking a great question!

        Reply
    4. Maggie

      June 12, 2025 at 8:18 am

      Hello! Can this be made ahead of time and pulled out to bake the next day?

      Thanks for sharing this recipe!

      Reply
      • Anne Clark

        June 12, 2025 at 11:53 am

        Hey Maggie! For the best texture, I recommend making it and eating it right after it's made. If you made it the day before, the macaroni could be mushy the next day. I hope this doesn't put a damper on your plans! Even though this recipe is super easy, it can be a little quirky if not followed exactly. Thank you for visiting my blog! I hope you have a great day!

        Reply
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    Hi. I’m Anne and I’m happy to share with you my easy, family-friendly recipes. I’ve been cooking for my family for 30 years, and what I’ve learned is that most busy families appreciate easy homemade meals. Now that the kids are grown, my passion is creating and sharing flavorful food for you and your family to enjoy as well. If you have any questions, feel free to email me at Anne@mykitchenserenity.com. 

    I’d love to hear from you!

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