What is the best cheese combination for Southern baked mac and cheese?

The ideal combo is medium cheddar for creaminess and extra sharp cheddar for structure and bold flavor. This pairing gives you that Southern-style texture—creamy but sliceable—and a cheese pull that’s unforgettable.

Can you freeze Southern baked macaroni and cheese?

You can, but fresh is always better. If you need to freeze it, bake the dish just long enough to brown the top, then cool it completely. Wrap it tightly and freeze. Reheat covered at 350°F until warmed through. Note that the texture might change slightly due to the dairy content.

What’s the difference between Southern mac and cheese and regular mac and cheese?

Southern mac and cheese is baked, structured, and often made with a roux and a blend of sharp cheeses. It’s not runny or overly creamy—it’s firm enough to slice, yet still rich and flavorful. It’s also more likely to be served as a main dish, not just a side.

The Ultimate Southern Baked Macaroni and Cheese Recipe You’ll Never Forget

Print Recipe

A classic Southern baked macaroni and cheese recipe featuring a creamy, two-cheddar cheese sauce and a golden, cheesy crust. This dish is rich, comforting, and perfect for holidays or soul food dinners.

Author: Benchi
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 8 servings
Category: Main or Side Dish
Method: Baked
Cuisine: Southern
Diet: Vegetarian

Ingredients

16 ounces elbow macaroni
1/3 cup butter
1/3 cup all-purpose flour
1/2 teaspoon white pepper
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
3 1/2 cups 2% milk
8 ounces medium cheddar cheese, shredded
8 ounces extra sharp cheddar cheese, shredded

Instructions

Preheat the oven to 375 degrees F.
Bring a large pot of salted water to a boil. Add the macaroni and cook for 9 minutes. Strain and set aside.
In a heavy-bottomed large pot over medium heat, melt the butter.
Sprinkle the flour, white pepper, salt, and cayenne pepper over the melted butter and whisk until smooth and slightly thickened.
Stir in the milk 1/2 cup at a time, allowing each addition to fully incorporate before adding more.
Add all of the medium cheddar cheese and half of the extra sharp cheddar cheese to the sauce, stirring until melted.
Stir in the cooked macaroni until fully coated with the cheese sauce.
Pour the mixture into a 3-quart baking dish and top with the remaining extra sharp cheddar cheese.
Bake at 375 degrees F for 30 minutes or until the top is bubbly and lightly browned.

Notes

Use full-fat cheeses for best texture and flavor.
Avoid pre-shredded cheese to prevent grainy sauce.
Let the mac and cheese rest for 10 minutes before serving for a firmer texture.

Find it online: https://www.cookwithbenchi.com/southern-baked-macaroni-and-cheese/