Dinner

Southern-Style Macaroni and Cheese Recipe

ByRafael Mansero November 25, 2025November 25, 2025

Introduction

Southern-Style Macaroni and Cheese is a rich, creamy, and comforting dish that’s perfect for family dinners or holiday gatherings. With three types of cheese and a smooth custard base, this baked classic offers a delightful, golden crust and a luscious interior.

The image shows a white rectangular baking dish filled with baked macaroni and cheese. It has a crispy golden-brown top layer that is slightly browned and bubbly, with some herbs sprinkled on top for garnish. Underneath the top layer, the creamy cheese sauce coats the tender elbow macaroni pasta, which is a pale yellow color. Some of the macaroni is exposed in the center where a portion has been scooped out, revealing the smooth, gooey cheese inside. The dish sits on a woven round mat over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups Elbow Pasta (16 ounces)
1 tablespoon Chicken Bouillon Powder
8 tablespoons Unsalted Butter (1 stick)
Pepper (to taste)
Salt (to taste)
½ cup Sour Cream
3 cups Mild Cheddar Cheese
2 cups White Cheddar Cheese
2 cups Colby Cheese
2 Eggs
1 cup Evaporated Milk
1 cup Heavy Whipping Cream
½ teaspoon Paprika

Instructions

Step 1: Preheat the oven to 375 degrees Fahrenheit. Bring a large pot of water to a boil and add the chicken bouillon powder. Stir in the elbow pasta and cook according to the package instructions until al dente. Drain well.
Step 2: In a large bowl, combine the melted butter, evaporated milk, heavy whipping cream, and eggs. Season with salt and black pepper, then whisk until smooth and well combined.
Step 3: Add the drained pasta, sour cream, and 90% of the mixed cheeses (mild cheddar, white cheddar, and Colby) to the custard mixture. Stir gently until everything is evenly mixed.
Step 4: Spray a 9×13-inch casserole dish with nonstick cooking spray. Pour the pasta and cheese mixture into the dish, spreading evenly. Sprinkle the remaining cheese on top, then lightly dust with paprika.
Step 5: Bake in the preheated oven for 35-45 minutes, until bubbly and golden brown on top. Allow the dish to rest for 10 minutes before serving to set the custard and enhance the flavors.

Tips & Variations

For extra creaminess, add a splash of whole milk before baking or substitute half the sour cream with cream cheese.
Try swapping the Colby cheese for Monterey Jack for a slightly different flavor profile.
Add a teaspoon of dry mustard powder to the custard mixture for a subtle tang that complements the cheeses.
Top with seasoned breadcrumbs before baking for a crunchy contrast.

Storage

Store leftover macaroni and cheese in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or cover with foil and bake in a 350-degree oven until heated through, about 15-20 minutes.

How to Serve

A close-up view of a baked macaroni and cheese in a white rectangular dish, showing two layers; the top layer is golden brown, bubbly, and crispy melted cheddar cheese with small green herb sprinkles, while the layer beneath is creamy pale yellow macaroni pasta in cheese sauce with a smooth, slightly glossy texture; the edges of the dish have some baked cheese crust that is darker orange and slightly charred. The dish is set on a woven mat, with a white marbled textured surface partially visible in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, you can substitute elbow pasta with other shapes like shells or cavatappi, which hold the cheese sauce well.

Is it okay to prepare this dish ahead of time?

Absolutely. You can assemble the mac and cheese, cover it tightly, and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking from cold.