Best Southern Style Mac and Cheese (Soul Food Classic)

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Why This Southern Style Mac and Cheese is Authentic

This isn’t your basic boxed mac and cheese. This is a true southern-style mac and cheese recipe that’s been perfected over generations. What makes this Southern baked mac and cheese authentic?

Eggs for custard texture: Traditional soul food mac and cheese uses eggs to create that dense, custardy texture that holds together beautifully when you cut into it. This is the “grandmamma approach” that makes southern mac and cheese so special.

Five cheese blend: This homemade southern mac and cheese uses a strategic combination of sharp cheddar, white cheddar, Fontina, Velveeta, and cream cheese. Each cheese serves a purpose—the processed cheeses create ultra-smooth creaminess, while the sharp cheddars deliver bold flavor.

Evaporated milk secret: Real southern style baked mac and cheese uses evaporated milk instead of just regular milk. This concentrated milk keeps the cheese sauce silky smooth and prevents it from breaking or becoming grainy.

Baked with a golden crust: The final bake creates that gorgeous golden-brown top layer of bubbling cheese that’s the hallmark of authentic southern macaroni and cheese.

The Story Behind This Southern Mac and Cheese Recipe

Let me tell you a funny story. My husband does not trust my mother’s macaroni and cheese or her cooking in general. To be honest, I don’t blame him. I’ve mentioned before that my mom isn’t a cook—she’s more of a baker, and only when she feels like it. We grew up on processed foods with occasional home-cooked meals and lots of fast food. Not the best way to teach a child about eating, but I grew out of it.

My mom’s version of mac and cheese was… let’s say “unique.” It was instant macaroni and cheese that she tried to bake, topped with slices of American cheese. Yes, pale instant mac with American cheese squares on top (my brother’s idea). When my husband was first invited over for dinner, he tried to be polite and took a small portion. It tasted exactly like you’d imagine.

That experience motivated me to learn how to make real southern style mac and cheese the right way. This recipe is everything my mom’s wasn’t—rich, creamy, flavorful, and made completely from scratch.

Ingredients for Southern Style Mac and Cheese

This authentic southern mac and cheese recipe uses quality ingredients:

For the pasta base:

• 12 oz elbow macaroni pasta

For the cheese sauce:

• 4 tbsp butter
• 4 tbsp all-purpose flour
• 12 oz evaporated milk (the southern secret!)
• 1½ cups whole milk
• ½ cup heavy cream
• 2 large eggs (traditional southern style—optional)

For the five-cheese blend:

• 8 oz sharp cheddar cheese, grated and divided
• 8 oz white cheddar cheese, grated and divided
• 8 oz Fontina cheese, grated and divided
• 8 oz Velveeta cheese, cubed
• 8 oz cream cheese, cubed

For seasoning:

• ½ tbsp hot sauce
• 1 tsp salt
• 1 tsp black pepper
• ½ tsp dry mustard
• ½ tsp garlic powder
• ½ tsp onion powder

Why This Cheese Combination Works

MThe five-cheese blend in this southern baked mac and cheese isn’t random—each cheese serves a specific purpose:

Velveeta and cream cheese: These create the ultra-smooth, creamy base that won’t break or become grainy. They’re the foundation of perfect southern style mac and cheese.

Sharp cheddar: Delivers bold, tangy flavor that makes this taste like real cheese (not bland and boring).

White cheddar: Adds complexity and a slightly different flavor profile.

Fontina: Brings nutty, buttery notes and melts beautifully.

This combination creates one seriously delicious, complex cheese flavor that tastes like authentic soul food mac and cheese.

How to Make Southern Style Mac and Cheese (Step-by-Step)

Step 1: Cook the Pasta Cook elbow macaroni in salted boiling water until al dente (follow package directions minus 1 minute). Drain and reserve 1 cup pasta water. Toss pasta with reserved water to prevent drying.

Step 2: Make the Roux Preheat oven to 325°F and spray a 9×13 baking dish. In a large pot over medium heat, melt butter and whisk in flour. It will look clumpy—this is normal! This roux is the base of your creamy sauce.

Step 3: Create the Cheese Sauce Slowly whisk in evaporated milk until smooth, then add whole milk. Stir constantly to prevent burning—don’t let it boil, just steam. Add heavy cream and all seasonings, then stir in Velveeta and cream cheese until melted and silky smooth.

Step 4: Add the Cheeses Stir in half of the sharp cheddar, white cheddar, and Fontina. Mix until completely melted and incorporated.

Step 5: Temper the Eggs (Optional but Traditional) In a small bowl, whisk the 2 eggs. Ladle one scoop of hot cheese sauce into the eggs while whisking constantly (this prevents scrambled eggs!). Pour the egg mixture back into the pot while stirring, then remove from heat.

Why add eggs? This is the traditional southern soul food method that creates that dense, custardy texture. It’s optional, but it’s what makes this authentic southern style mac and cheese.

Step 6: Combine and Bake Add cooked pasta to cheese sauce and stir to coat completely. Pour into prepared baking dish, sprinkle remaining cheeses on top, and cover with foil. Bake covered for 15 minutes, then uncovered for 15 minutes until the top is golden brown and bubbling.

Let it cool for 10-15 minutes before serving—this helps it set and makes it easier to serve neat portions.

Expert Tips for Perfect Southern Baked Mac and Cheese

Don’t skip the evaporated milk: This is what separates authentic southern mac and cheese from basic mac and cheese. The concentrated milk keeps everything smooth and creamy without breaking.

Temper those eggs carefully: If adding eggs (the traditional way), you MUST temper them by slowly adding hot liquid while whisking. Otherwise, you’ll have scrambled eggs in your mac and cheese—not good!

Use block cheese, not pre-shredded: Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Grate your own cheese for the creamiest southern-style baked mac and cheese.

Let it rest before serving: Cutting into hot mac and cheese right away makes it runny. Let it rest 10-15 minutes so it sets into those beautiful, slice-able portions.

Cook pasta al dente: Slightly undercooked pasta will finish cooking in the oven and won’t turn mushy.

Why Use Evaporated Milk in Southern Mac and Cheese?

This is the secret ingredient that makes real southern style mac and cheese so special! Evaporated milk is concentrated milk with about 60% of the water removed. Here’s why it’s essential:

• Concentrated flavor: The milk flavor is more pronounced than whole milk
• Prevents breaking: Keeps the cheese “cheesy” and smooth without separating
• Creates creaminess: Adds body and richness to the sauce
• Traditional: This is how southern grandmothers have made mac and cheese for generations

Think of evaporated milk as the difference between good mac and cheese and AMAZING soul food mac and cheese.

Can I Make This Recipe Without Eggs?

Absolutely! While eggs are traditional in authentic southern mac and cheese (it’s the “grandmamma approach”), they’re optional. Simply skip the egg-tempering step and make the cheese sauce without them. The mac and cheese will still be delicious and creamy, just with a slightly looser texture instead of that dense, custard-like consistency.

With eggs: Dense, custardy, sliceable (traditional southern soul food style)

Without eggs: Creamy, saucy, scoopable (still delicious!)

Both versions are valid southern style mac and cheese—it’s personal preference!

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Commonly Asked Questions

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Similar Mac and Cheese Recipes

If you love this southern-style mac and cheese, try these variations:

• Loaded Macaroni and Cheese Recipe
• Slow Cooker Macaroni and Cheese
• Broccoli and Cheddar Mac and Cheese
• Philly Cheesesteak Mac and Cheese

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