Baked Southern Mac and Cheese
This Old Fashioned Southern Mac and Cheese is baked to creamy perfection with layers of sharp cheddar, eggs, and milk, topped with buttery breadcrumbs for a golden, crispy finish. A comforting Southern classic that’s always a family favorite!
Equipment
- 9x13-inch casserole dish
- mixing bowls
- saucepan
- whisk
- measuring cups and spoons
- oven
Ingredients
- 1 pound elbow macaroni
- 3 1/2 cups sharp cheddar cheese, shredded (divided)
- 1/4 cup unsalted butter, softened
- 1 1/2 cups whole milk, heated
- 3 large eggs
- 1/2 cup sour cream
- 1 tsp garlic powder
- 1 tsp onion powder
- 4 tbsp unsalted butter, melted
- 2 cups bread crumbs
- salt and pepper, to taste
Instructions
- Preheat oven to 350°F (175°C). Spray a 9x13-inch casserole dish with nonstick cooking spray and set aside.
- Cook pasta according to the package directions until al dente. Drain and set aside.
- In a medium bowl, heat milk in the microwave for 1–2 minutes. Gradually add to beaten eggs to temper. Stir in sour cream, onion powder, garlic powder, salt, and pepper.
- In a large bowl, combine hot pasta, 2 1/2 cups of cheese, and softened butter. Mix in milk mixture and stir until evenly combined. Pour into the prepared baking dish.
- In a small bowl, combine melted butter and bread crumbs. Sprinkle breadcrumb mixture and remaining cheese evenly over the top.
- Bake uncovered for 30–45 minutes, or until the top is golden brown and the center is set. Let rest 5 minutes before serving.
Notes
For an extra creamy texture, don’t overbake the mac and cheese—remove it once the edges are bubbling and the top is golden brown. You can mix different cheeses like Monterey Jack or Gruyère for added flavor. Best served hot straight from the oven.