Baked Southern Macaroni and Cheese Casserole

By Lucas MorganAug 5, 2026

This baked Southern macaroni and cheese casserole is a beloved family tradition that brings comfort and flavor to any holiday gathering. Featuring tender elbow macaroni enveloped in a creamy cheese sauce made with sharp cheddar and baked to perfection, it has a firm texture that holds its shape. With layers of gooey cheese and a beautifully browned top, this casserole is sure to please a crowd and will quickly become the first dish devoured at any celebration.

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Prep 15 minCook 20 minTotal 45 minEasy12 servings

Instructions

Preheat oven to 400°F.

Cook 4 cups dry elbow macaroni according to package directions. Drain into a colander and rinse with cold water to stop the cooking process.

While the elbow macaroni is draining, melt 3 TBSP salted butter in the original pot over low-medium heat.

Whisk in 3 TBSP all-purpose flour and cook for approximately 3 minutes.

Whisk in 2 cups whole milk and continue stirring on low-medium heat until the mixture begins to thicken.

Remove from heat and add 6 cups shredded sharp cheddar cheese, stirring until melted.

Add the drained elbow macaroni noodles to the cheese sauce and stir to coat all of the noodles.

In a separate bowl, whisk together 6 eggs and 0.5 tsp salt.

Stir the egg mixture into the macaroni and cheese until combined.

Pour half of the macaroni and cheese mixture into a 13"x9" casserole dish.

Sprinkle 1.5 cups shredded sharp cheddar cheese onto the first layer of macaroni.

Add the rest of the macaroni and cheese mixture on top of the cheese, then top with the remaining 1.5 cups of shredded sharp cheddar cheese.

Cover the casserole with aluminum foil and bake in the preheated oven for 30 minutes.

Remove the foil and bake for an additional 15-20 minutes or until the top is golden brown.

Serve warm and refrigerate leftovers.

Baked Southern Macaroni and Cheese Casserole

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Dinner Italian

Baked Southern Macaroni and Cheese Casserole

Name: Baked Southern Macaroni and Cheese Casserole
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Yield: 12 servings
Ingredients: 4 cups dry elbow macaroni; 3 TBSP salted butter; 3 TBSP all-purpose flour; 2 cups whole milk; 6 cups shredded sharp cheddar cheese (3 cups for mixture, 3 cups halved for layering before baking); 6 eggs; 0.5 tsp salt

By Lucas MorganAug 5, 2026

0(0)

Prep 15 minCook 20 minTotal 45 minEasy12 servings

Ingredients

Servings12

•4 cups dry elbow macaroni
•3 TBSP salted butter
•3 TBSP all-purpose flour
•2 cups whole milk
•6 cups shredded sharp cheddar cheese (3 cups for mixture, 3 cups halved for layering before baking)
•6 eggs
•0.5 tsp salt

Instructions

1
Preheat oven to 400°F.
2
Cook 4 cups dry elbow macaroni according to package directions. Drain into a colander and rinse with cold water to stop the cooking process.
3
While the elbow macaroni is draining, melt 3 TBSP salted butter in the original pot over low-medium heat.
4
Whisk in 3 TBSP all-purpose flour and cook for approximately 3 minutes.
5
Whisk in 2 cups whole milk and continue stirring on low-medium heat until the mixture begins to thicken.
6
Remove from heat and add 6 cups shredded sharp cheddar cheese, stirring until melted.
7
Add the drained elbow macaroni noodles to the cheese sauce and stir to coat all of the noodles.
8
In a separate bowl, whisk together 6 eggs and 0.5 tsp salt.
9
Stir the egg mixture into the macaroni and cheese until combined.
10
Pour half of the macaroni and cheese mixture into a 13"x9" casserole dish.
11
Sprinkle 1.5 cups shredded sharp cheddar cheese onto the first layer of macaroni.
12
Add the rest of the macaroni and cheese mixture on top of the cheese, then top with the remaining 1.5 cups of shredded sharp cheddar cheese.
13
Cover the casserole with aluminum foil and bake in the preheated oven for 30 minutes.
14
Remove the foil and bake for an additional 15-20 minutes or until the top is golden brown.
15
Serve warm and refrigerate leftovers.