Pansy’s Southern Baked Macaroni and Cheese

This Southern baked macaroni and cheese is rich, creamy, cheesy, and baked until golden on top. It’s the perfect comfort-food side dish for Sunday dinner, holidays, family gatherings, or anytime you’re craving a homemade Southern favorite.

Ingredients:

• 1 pound elbow macaroni
• 4 tablespoons unsalted butter
• 1 can (10.5 ounces) cream of chicken soup
• 2 cups sharp cheddar cheese, shredded
• 2 cups Colby Jack cheese, shredded
• 1 cup mozzarella cheese, shredded
• 2 cups whole milk
• 1 cup heavy cream
• 2 large eggs
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• ½ teaspoon ground mustard
• ½ teaspoon black pepper
• ½ teaspoon salt, or to taste

Directions:

Preheat the oven to 350°F. Lightly grease a 9 × 13-inch baking dish.Bring a large pot of salted water to a boil. Cook the elbow macaroni until just al dente, following the package directions. Drain well and return the macaroni to the pot.Add the butter to the warm macaroni and stir until melted and evenly coated.In a large bowl, whisk together the cream of chicken soup, whole milk, heavy cream, eggs, garlic powder, onion powder, paprika, ground mustard, black pepper, and salt until smooth.Set aside about 1½ cups of the shredded cheese for the top. Add the remaining cheddar, Colby Jack, and mozzarella to the macaroni.Pour the creamy mixture over the macaroni and gently stir until the pasta and cheese are evenly combined.Transfer the macaroni mixture to the prepared baking dish. Sprinkle the reserved shredded cheese evenly over the top.Bake uncovered for 30–35 minutes, or until the cheese is melted, the edges are bubbling, and the top is lightly golden.Remove from the oven and let the macaroni and cheese rest for about 10 minutes before serving. This allows the creamy cheese sauce to set slightly while keeping the inside rich and moist.

Prep Time: 20 minutes
Cook Time: 30–35 minutes
Rest Time: 10 minutes
Total Time: About 1 hour
Servings: 8–10

Pansy’s Kitchen Tip

For the best flavor and creamy texture, shred your cheese from a block instead of using pre-shredded cheese. You can also sprinkle a little extra cheddar on top before baking if you like a cheesier, golden crust. Be careful not to over cook the macaroni before baking because it will continue to cook in the oven. For an extra-cheesy top, add a little more sharp cheddar or Colby Jack during the last 10 minutes of baking. Let the macaroni and cheese rest for about 10 minutes after removing it from the oven. This helps the creamy cheese mixture set before serving. For a little extra Southern flavor, sprinkle a small amount of smoked paprika over the top before baking.

Serving & Storage

Serve this Southern baked macaroni and cheese warm as a comforting side dish with baked chicken, fried chicken, barbecue, meatloaf, collard greens, or your favorite Southern meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat individual portions in the microwave or warm them in the oven until heated through. If the macaroni and cheese seems a little dry when reheating, add a small splash of milk to help bring back its creamy texture.