Top Winning Southern Baked Macaroni and Cheese Recipe
Top Winning Southern Baked Macaroni and Cheese Recipe! is a medium American (Southern) recipe that serves 8. 560 calories per serving. Recipe by Tobias Young on YouTube.
Prep: 43 min | Cook: 40 min | Total: 1 hr 38 min
Cost: $21.44 total, $2.68 per serving
Ingredients
- 1 pound Elbow Macaroni (cooked al dente, drained well)
- 1 stick Kerrygold Butter (for roux and coating noodles)
- 0.5 stick Kerrygold Butter (cut into small cubes for topping)
- 0.5 cup All-Purpose Flour (for roux)
- 2 cup Whole Milk (full‑fat for richness)
- 1 cup Half‑and‑Half (adds extra richness; can substitute whole milk)
- 8 ounce Cream Cheese (softened, cut into cubes)
- 8 ounce Mozzarella Cheese (shredded)
- 8 ounce Monterey Jack Cheese (shredded)
- 8 ounce White Cheddar Cheese (shredded)
- 8 ounce Sharp Cheddar Cheese (shredded – for sauce)
- 8 ounce Sharp Cheddar Cheese (shredded – for topping)
- 16 ounce Velveeta Cheese (cut into cubes)
- 0.5 cup Sour Cream (adds tang)
- 1 teaspoon Black Pepper (freshly ground)
- 0.5 tablespoon Seasoned Salt (or kosher salt to taste)
- 1 teaspoon Paprika (sweet paprika)
- 1 teaspoon Creole Seasoning (adds Southern flavor)
- 2 tablespoon Sweetened Condensed Milk (secret ingredient for subtle sweetness)
- 3 Large Eggs (room temperature)
Instructions
Cook the Pasta
Bring a large pot of heavily salted water to a boil, add 1 lb elbow macaroni and cook until just al dente, about 8‑9 minutes. Drain in a colander and let sit for a minute to steam off excess water; do NOT rinse.
Time: PT10M
Butter the Pasta
Transfer the drained macaroni back to the pot or a large bowl and toss with 1 stick Kerrygold butter until evenly coated.
Time: PT2M
Make the Roux
In a large non‑stick saucepan melt 1 stick Kerrygold butter over medium heat (stove setting 6‑7). Sprinkle ½ cup all‑purpose flour over the melted butter, whisk constantly for 2‑3 minutes until the raw flour smell disappears.
Time: PT5M
Temperature: medium heat
Add Milk and Half‑and‑Half
Gradually whisk in 1½ cups whole milk followed by 1 cup half‑and‑half, stirring constantly. Continue cooking until the mixture thickens and begins to bubble, about 3‑4 minutes.
Time: PT5M
Temperature: medium heat
Melt the Cheeses
Reduce heat to medium‑low. Add the cream cheese cubes, Velveeta, mozzarella, Monterey Jack, white cheddar, and 8 oz sharp cheddar. Stir until every cheese is fully melted and the sauce is thick and glossy.
Time: PT7M
Temperature: medium‑low heat
Incorporate Sour Cream and Seasonings
Stir in ½ cup sour cream, then add 1 tsp black pepper, ½ tbsp seasoned salt, 1 tsp paprika, 1 tsp Creole seasoning, and 2 tbsp sweetened condensed milk. Mix until fully combined.
Time: PT2M
Adjust Sauce Consistency
If the sauce looks too thick, whisk in the remaining ½ cup whole milk a little at a time until it reaches a pourable but still thick consistency.
Time: PT2M
Preheat Oven
Preheat the oven to 350°F (175°C).
Time: PT5M
Temperature: 350°F
Combine Pasta, Eggs, and Sauce
In the prepared baking dish, spread the butter‑coated macaroni. Crack 3 large eggs directly over the noodles and gently stir to distribute the eggs throughout the pasta. Pour the thick cheese sauce over the mixture and use a spatula to evenly coat all noodles.
Time: PT5M
Add Topping Cheese and Butter
Sprinkle the remaining 8 oz shredded sharp cheddar evenly over the top. Dot with the ½ stick of Kerrygold butter cut into small cubes.
Time: PT2M
Bake
Place the dish in the preheated oven and bake for 35‑40 minutes, until the top is bubbling and deep golden brown.
Time: PT40M
Temperature: 350°F
Rest Before Serving
Remove from oven and let the casserole sit for 10‑15 minutes to set. This makes slicing clean and prevents a runny interior.
Time: PT12M
Nutrition Facts
- Calories
- 560
- Protein
- 20 g
- Carbohydrates
- 45 g
- Fat
- 30 g
- Fiber
- 2 g
Dietary info: vegetarian, contains dairy, contains gluten
Allergens: dairy, gluten, eggs
Ingredient Substitutions
- Instead of Elbow Macaroni: cavatappi, small shells
- Instead of Kerrygold Butter: unsalted butter
- Instead of Kerrygold Butter: unsalted butter
- Instead of All-Purpose Flour: whole wheat flour
- Instead of Whole Milk: 2% milk
- Instead of Half‑and‑Half: whole milk
- Instead of Cream Cheese: neufchâtel cheese
- Instead of Mozzarella Cheese: provolone
- Instead of Monterey Jack Cheese: colby cheese
- Instead of White Cheddar Cheese: mild cheddar
- Instead of Sharp Cheddar Cheese: aged cheddar
- Instead of Sharp Cheddar Cheese: aged cheddar
- Instead of Velveeta Cheese: American cheese
- Instead of Sour Cream: Greek yogurt
- Instead of Seasoned Salt: kosher salt
- Instead of Paprika: smoked paprika
- Instead of Creole Seasoning: Cajun seasoning
- Instead of Large Eggs: egg substitute (for vegans)
Equipment Needed
- Large Pot
- Colander
- Baking Dish
- Large Non‑Stick Saucepan
- Whisk
- Wooden Spoon or Spatula
- Measuring Cups and Spoons
- Oven
- Mixing Bowl (optional)
- Paper Towel or Kitchen Towel (optional)
Critical Steps — Do Not Skip
- Do not rinse the cooked macaroni; the starch helps the sauce adhere.
- Use a high‑quality butter (Kerrygold) for both flavor and texture.
- Maintain a non‑stick pan and moderate heat to prevent cheese from burning.
- Add the eggs directly onto the noodles, not into the sauce, to ensure the casserole sets.
- Keep the cheese sauce thick; a runny sauce will produce a soupy bake.
- Bake at 350°F for 35‑40 minutes and let rest 10‑15 minutes before cutting.
Chef Tips from the Video
- Kerrygold butter’s high butterfat content gives the sauce a richer mouthfeel; don’t substitute with low‑fat spreads.
- For an extra kick, add a pinch of cayenne with the Creole seasoning.
- Grate the cheeses yourself for better meltability; pre‑shredded cheese can contain anti‑caking agents that affect texture.
- Use a kitchen towel to wipe the edges of the baking dish before adding the topping for a clean presentation.
Troubleshooting
Sauce is too thick and won’t pour over the noodles.
Thin the sauce with additional whole milk, adding 1‑2 Tbsp at a time until the desired consistency is reached.
Sauce is watery and the bake turns out soupy.
Cook the roux a minute longer to fully eliminate raw flour taste and let the sauce reduce before adding the cheeses.
Cheese burns on the bottom of the pan.
Use a non‑stick pan, keep the heat on medium‑low, and stir constantly while melting the cheeses.
Baked macaroni is dry after cooling.
Make sure the sauce was thick but still pourable before mixing; add a splash of milk if needed and avoid over‑baking.
Storage
Refrigerator: Cool completely, then cover tightly and store for up to 3 days.
Freezer: Freeze uncovered for up to 2 months; reheat covered at 350°F until hot.
Room temperature: Not recommended; the dish contains dairy and eggs.
Make-Ahead Tips
- Prepare the cheese sauce up to step 7, let it cool, then refrigerate for up to 24 hours before assembling.
- Assemble the casserole, cover tightly, and freeze; bake from frozen adding 10‑15 minutes to the baking time.
Frequently Asked Questions
What is the cultural significance and history of Southern Style Baked Macaroni and Cheese in American Southern cuisine?
Macaroni and cheese became a staple in the American South during the 19th century, evolving from European pasta dishes into a comfort food baked in cast‑iron skillets or casserole dishes. It is traditionally served at family gatherings, holidays, and church potlucks, symbolizing warmth and hospitality.
What are the traditional regional variations of Southern Style Baked Macaroni and Cheese in the Southern United States?
In Louisiana, cooks often add Creole or Cajun spices and a dash of hot sauce. In Georgia and the Carolinas, a breadcrumb or crushed cracker topping is common, while in Texas a smoky paprika or chipotle may be used. The recipe by Tobias Young emphasizes a thick, custard‑like interior with a buttery cheese crust.
How is Southern Style Baked Macaroni and Cheese traditionally served in Southern households?
It is usually served hot straight from the oven, cut into squares, and accompanied by collard greens, fried chicken, or cornbread. Many families let the casserole rest 10‑15 minutes before plating so the slices hold their shape.
What occasions or celebrations is Southern Style Baked Macaroni and Cheese traditionally associated with in Southern culture?
It appears at holiday feasts such as Thanksgiving and Christmas, at church potlucks, birthday parties, and as a side dish for backyard barbecues. Its rich flavor makes it a crowd‑pleaser for any gathering.
What makes Southern Style Baked Macaroni and Cheese special or unique in Southern cuisine?
The dish’s signature thick, almost custard‑like cheese sauce, the use of multiple cheese varieties, and the addition of a secret sweetened condensed milk create a balance of savory, tangy, and subtle sweet notes that set it apart from thinner stovetop versions.
What are the most common mistakes to avoid when making Southern Style Baked Macaroni and Cheese at home?
Common errors include over‑cooking the pasta, rinsing the noodles (which removes the starch needed for sauce adhesion), using low‑fat butter that reduces richness, and letting the cheese sauce become too runny before baking. Following Tobias Young’s steps prevents these pitfalls.
Why does this Southern Style Baked Macaroni and Cheese recipe use a roux and whole milk instead of just adding cheese directly to the pot?
The roux creates a stable base that thickens the sauce without lumps, while whole milk and half‑and‑half add fat for a silky texture. Skipping the roux often results in a grainy or separated cheese sauce.
Can I make Southern Style Baked Macaroni and Cheese ahead of time and how should I store it?
Yes. Assemble the casserole up to the baking step, cover tightly, and refrigerate for up to 24 hours. Bake as directed, adding a few extra minutes if baking from cold. It also freezes well for up to two months.
What texture and appearance should I look for when the Southern Style Baked Macaroni and Cheese is done cooking?
The top should be a deep golden‑brown crust with bubbling edges, and the interior should be thick enough to cut clean squares. After resting, the center should be firm but still creamy when you bite into it.
What does the YouTube channel Tobias Young specialize in?
The YouTube channel Tobias Young focuses on hearty, family‑friendly American comfort food recipes, often highlighting Southern classics and detailed technique explanations for home cooks.
How does the YouTube channel Tobias Young's approach to Southern cooking differ from other Southern cooking channels?
Tobias Young emphasizes ingredient quality—like using Kerrygold butter—and provides thorough explanations of why each step matters, such as the importance of not rinsing pasta. He also shares personal tips and secret ingredients, giving his videos a more instructional and personal feel.
What other Southern recipes is the YouTube channel Tobias Young known for?
Tobias Young is known for his Southern fried chicken, shrimp and grits, collard greens with smoked turkey, and his signature sweet‑and‑savory cornbread, all presented with clear, step‑by‑step guidance.
Last updated: August 30, 2026
