Julia's Simply Southern: Southern Baked Macaroni & Cheese >

Tuesday, December 8, 2015

Southern Baked Macaroni & Cheese

Southern baked macaroni and cheese is at every Southern holiday meal. Creamy, Cheesy, Delicious! I love macaroni and cheese. I love the different southern recipes and have tried most all of them. This is one of those dishes that most people have their own version. I hope you'll give this one a try, I'm sure you'll love it too. It's got a secret ingredient. Well I guess it's not much of a secret since you can buy it anywhere, but might be a bit different. I think all baked macaroni and cheeses need a couple of key elements - creaminess and cheesiness. This will give you just that. I came across the "secret" part one holiday preparing this dish and instead of making a cheese sauce decided to try something. It turned out great! I'm telling you anyone who's had this mac and cheese raves about it. I don't even have to put butter in it. Shocking, I know, I know. Trust me though, it's so good. This recipe is for the large size casserole.


  • 1 1/2 lb Macaroni Noodles
  • 2 10 3/4 oz cans Campbell's Condensed Cheddar Cheese Soup
  • 1 1/4 c Heavy Cream
  • 2 Large Eggs
  • 1 1/2 c Whole Milk
  • 1 1/2 lb Extra Sharp Cheddar Cheese, grated
  • 8 oz Colby Cheese, grated
  • 4 oz Seriously Sharp White Cheddar, such as Cabot
  • 4 oz Smoked Cheddar Cheese, grated
  • Salt & Pepper to taste
  • Salt for boiling pasta

First, I'm going to give you a time saving tip: Grate all of the cheeses the day before. Put in a large zip lock back and mix them all together.

Fill a large stock pot with water and add salt. Bring to a boil and add pasta. Boil on medium high heat, stirring occasionally for 10 minutes.

While the pasta cooks, preheat your oven to 375 degrees. In a large mixing bowl beat two eggs together with milk. Add salt and pepper and half of the grated cheese. You'll reserve the rest of the grated cheese for layering and covering the casserole.

When the noodles are done, drain well in a colander to remove all water. In the pot you cooked the pasta, return to the burner (turn off the burner) and add the canned cheddar cheese soup. Stir in heavy cream. Add the drained noodles and mix well to combine. 

Pour the cheese and milk mixture into the pot and combine. 

Spray a large casserole dish with cooking spray. Add half of the macaroni and cheese mixture. Layer on some of the grated cheddar. Add the remaining macaroni and cheese mixture and cover well with remaining grated cheddar. Do not overfill your casserole dish! You will regret it if you do cause you'll have a big ole mess in your oven. Nobody wants that. 

Bake at 375 degrees for 45 minutes until macaroni and cheese is bubbly browned on top.
Remove from oven and let stand 15 minutes before serving so it can set up. 

Enjoy! You'll be going back for more and leftovers are great too!

Variation Recipe:

For quick stove top macaroni and cheese just cook macaroni and use the cheddar cheese soup and heavy cream with a dash of salt and pepper. It's great for weeknight meals. 

See it at :


  1. Thanks so much for linking up with Full Plate Thursday! We will have an early Thanksgiving Edition on 11-22 -16, hope to see you there!
    Wishing you a bountiful Thanksgiving!
    Miz Helen


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