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The top winning Southern baked macaroni and cheese recipe has claimed competitions and dinner tables alike—creamy, crispy-topped perfection in one pot. The secret? A buttermilk twist that transforms ordinary mac and cheese into something extraordinary, with a velvety sauce and golden, crunchy breadcrumb topping.
I developed this after years of testing, and it never fails to impress.
What sets this recipe apart is the balance of tradition and simplicity. We start with a classic roux-based cheese sauce that slow-cooks to develop deep, rich flavors, then incorporate buttermilk for that signature tang.
The one-pot method ensures minimal cleanup while delivering restaurant-quality results every time. It’s the kind of dish that turns a simple weeknight dinner into a showstopper.
The result is a baked mac and cheese with a creamy, velvety texture that melts in your mouth and a crispy, golden-brown topping that adds just the right amount of crunch.
The buttermilk adds a subtle tang that cuts through the richness, making each bite perfectly balanced. This recipe is foolproof, foolhardy to resist, and guaranteed to become a family favorite.
Perfect for feeding a crowd or meal prepping for the week, this mac and cheese scales beautifully without sacrificing flavor. Whether you're hosting a gathering or just craving comfort food, this one-pot wonder delivers. Let’s get started!
Ingredients for top winning southern baked macaroni and cheese
Pantry staples and a few specialty cheeses make this Southern showstopper.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lbs | Medium or jumbo size preferred |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, 2-year aged preferred |
| Monterey Jack Cheese 🧀 | 1 cup | Shredded, mild flavor balance |
| Buttermilk 🥛 | ½ cup | Full-fat for creaminess |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into small cubes |
| All-Purpose Flour 🌾 | ¼ cup | For roux base |
| Whole Milk 🥛 | 1 ½ cups | Warmed for smooth sauce |
| Garlic Cloves 🧄 | 3 cloves | Minced for aromatic depth |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Panko Breadcrumbs 🍞 | ½ cup | For crispy topping |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For crispy topping |
| Dried Mustard Powder 🌶️ | ½ tsp | For subtle tang |
| Freshly Grated Nutmeg 🌿 | ¼ tsp | Freshly grated for warmth |
The cheeses are non-negotiable here. Sharp cheddar needs to be aged at least 2 years for that bold, nutty depth—White Sharp from Tillamook or Minnesota Sharp are my go-tos. Monterey Jack should be shredded yourself (pre-shredded has anti-caking agents that make the sauce grainy). For the buttermilk, full-fat is key—it adds richness that skim won't match. I always grab mine from Whole Foods or the dairy case at Kroger, where they keep it cold. If you're in a pinch, mix 0.5 cup milk with 1 tbsp lemon juice and let it sit for 5 minutes.
No sharp cheddar? Pepper Jack or Colby Jack will work in a pinch, though the flavor profile changes. The buttermilk can be swapped for sour cream thinned with milk, but it won't have the same tang. For the roux, all-purpose flour works fine, but if you've got cake flour, it'll give you a smoother sauce. The garlic should be freshly minced—jarred minced garlic has a metallic aftertaste. Panko is a must for the topping (it's lighter than regular breadcrumbs), but if that's not an option, toasted breadcrumbs with a pinch of salt will do. The mustard powder adds depth without overpowering—Colman's is my brand of choice, but any good-quality dried mustard works.
This reheats beautifully—honestly tastes better the next day once everything melds together. Store leftovers in an airtight container for up to 5 days, but it's so good I usually eat it all in one sitting. For meal prep, bake it in individual ramekins—they reheat perfectly in the microwave. The topping stays crispy if you reheat covered with a damp paper towel for 30 seconds. Freezes for 3 months if you're planning ahead, but the texture can get a little gummy. Worth freezing for holidays though.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s actually one-pot—no boiling pasta separately, no messy transfers. Just toss everything in, bake, and watch that golden crust form while the cheddar-jack blend melts into creamy perfection.
- Cheddar-Jack Obsession: Between us, sharp cheddar and Monterey Jack are a match made in heaven. The buttermilk keeps it from being too heavy, and that crispy top? It’s the kind of thing that makes people ask for seconds before they even finish their first bite.
- Leftovers? No Problem: This mac and cheese begs to be reheated—whether you’re packing lunches or saving for tomorrow. The buttery crust stays intact, and the cheese doesn’t turn grainy. (Yes, even on a Tuesday night.)
- Budget-Friendly Comfort: Elbow mac, butter, and two types of cheese? Check. It’s the kind of dish that stretches for a crowd without breaking the bank. Honestly, I’ve fed six people for under $10 and still had leftovers.
Step-by-step instructions for Southern baked macaroni and cheese
Here's how to make the ultimate Southern baked mac and cheese—rich, creamy, and with that perfect crispy topping.
Cook the Macaroni Al Dente
Start by bringing a large pot of water to a rolling boil and add 1.5 lbs elbow macaroni. Stir immediately to prevent sticking. Cook until the pasta is al dente—about 1 minute less than the package instructions. This ensures it finishes cooking perfectly in the oven.
Drain the pasta in a colander, then rinse briefly with cold water to stop the cooking process. Shake off any excess water and return the drained macaroni to the pot. This keeps everything contained for our one-pot method. The pasta should still have a slight bite to it—don't overcook it here.
Build the Creamy Cheese Sauce
In the same pot, reduce heat to medium and add 0.5 cup unsalted butter and 0.25 cup all-purpose flour. Whisk constantly for 2-3 minutes until the mixture forms a smooth, pale roux. This is your flavor foundation—don't rush this step or it'll taste raw.
Gradually whisk in 1.5 cups whole milk and 0.5 cup buttermilk, stirring constantly to prevent lumps. Bring to a gentle simmer and cook for 5 minutes until slightly thickened. Remove from heat and stir in 2 cups sharp cheddar cheese, 1 cup monterey jack cheese, 3 cloves minced garlic cloves, 1.5 tsp diamond crystal kosher salt, 0.5 tsp ground black pepper, 0.5 tsp dried mustard powder, and 0.25 tsp freshly grated nutmeg. Stir until completely melted and smooth.
Combine and Prepare for Baking
Add the cooked macaroni to the cheese sauce and stir thoroughly to coat every strand. Taste and adjust seasoning if needed—this is your chance to perfect the flavor. The mixture should be thick but still pourable. If it's too thick, whisk in 1-2 tablespoons of milk to reach the right consistency.
Transfer the entire macaroni and cheese mixture to a greased 9x13-inch baking dish. Spread it evenly with a spatula, creating a smooth surface. This even distribution ensures perfect baking throughout.
Create the Crispy Topping
In a small bowl, combine 0.5 cup panko breadcrumbs, 2 tbsp extra-virgin olive oil, and an additional 0.25 tsp diamond crystal kosher salt. Mix until evenly distributed. Sprinkle this mixture evenly over the top of the macaroni and cheese, pressing down gently to help it adhere.
Bake at 375°F for 25-30 minutes until the top is golden brown and bubbly, and the edges are slightly crispy. The center should still be warm and creamy when you cut into it. If the top browns too quickly, tent loosely with aluminum foil for the last 10 minutes of baking.
Rest and Serve
Remove from the oven and let it rest for 10 minutes before serving. This resting period allows the cheese to set slightly, making it easier to slice and preventing a runny mess. The crispy topping will firm up during this time, giving you that perfect textural contrast.
Slice into squares and serve immediately. Each bite should deliver creamy, cheesy goodness with a satisfying crunch from the crispy topping. This one-pot wonder is perfect for feeding a crowd and always gets rave reviews at gatherings.
Pro Tips For Making Top Winning Southern Baked Macaroni And Cheese
- Boil pasta until al dente: DESCRIPTION: Southern mac and cheese needs that slight bite—overcooked elbows turn mushy, and no one wants that. Test a piece at the 1-minute mark before draining; it should have a tiny resistance in the center. (Yes, even if the box says otherwise.)
- Shred cheese aggressively: DESCRIPTION: Pre-shredded cheese has anti-caking agents that make baked mac dry and grainy. Use a box grater or food processor for sharp cheddar and Monterey Jack, then pulse briefly to break up clumps. Trust me, your texture will thank you.
- Temper the cheese sauce: DESCRIPTION: I learned this the hard way—dumping cold cheese into hot butter seizes the milk and creates lumps. Melt half the butter first, then whisk in a splash of buttermilk before adding the cheese. It’s smoother every time.
- Bake covered, then uncover: DESCRIPTION: Start with foil on to melt the cheese evenly, then remove it for the last 10 minutes. This gives you that golden crust without burning the top. (Pro move: Spritz the edges with water before broiling for extra browning.)
Common mistakes when making this recipe
Overcooked Pasta
Nothing ruins mac and cheese faster than mushy pasta. I’ve seen this happen when people follow package instructions too closely—cook your elbow macaroni just 1 minute less than suggested.
It’ll finish perfectly in the oven. The key is al dente pasta that holds its shape but still softens when baked. 🍝
Skipping the Roux
The roux is your flavor anchor—don’t rush this 2-3 minute step where butter and flour cook together. A raw roux will make your sauce taste chalky. Use medium heat and whisk constantly until it’s a smooth, pale golden color.
This step builds the rich, velvety texture that defines Southern mac and cheese.
Cheese Lumps
Stirring cheese too aggressively over high heat creates lumps. Instead, remove the sauce from heat before adding cheese and let it melt slowly. I like to add cheeses in two batches—first the sharp cheddar, then the Monterey Jack—while stirring gently with a wooden spoon.
This ensures a silky texture without clumps. 🧀
Uneven Baking
If your mac and cheese bakes unevenly, it’s likely because the heat wasn’t distributed properly. Always use a 9x13-inch baking dish and spread the mixture evenly. For large batches, rotate the dish halfway through baking to ensure the center cooks through.
A toothpick test works best—insert it in the center; it should come out clean but warm.
Dry Topping
The crispy topping is all about the olive oil. Don’t skip it—2 tbsp mixed with panko creates a golden, crunchy crust. Press the topping down gently after sprinkling to help it adhere.
If it’s still dry after baking, brush the top with a little more oil before serving. A broiler for 1-2 minutes at the end can also add extra crispiness.
Overmixing After Baking
Let your mac and cheese rest for 10 full minutes before serving. Cutting into it too soon will make the cheese runny and the topping soggy. This resting time also lets flavors meld together.
If you’re serving a crowd, use a serrated knife and warm the knife between cuts to make clean slices. 💡
Nutrition facts
Frequently asked questions
Why does this recipe use buttermilk instead of regular milk?
The buttermilk adds a subtle tang that balances the richness of the cheese and prevents the dish from tasting too heavy. It also creates a smoother, more velvety texture in the sauce. For a quick substitute, mix 0.5 cup milk with 1 tbsp lemon juice and let it sit for 5 minutes to curdle.
Can I make this mac and cheese ahead of time?
This dish actually tastes even better the next day as the flavors meld together. Store leftovers in an airtight container for up to 5 days in the fridge. For meal prep, bake it in individual ramekins so you can reheat portions easily. The topping stays crispy if you reheat it covered with a damp paper towel for 30 seconds.
What's the secret to getting a crispy topping?
The crispy topping comes from using panko breadcrumbs mixed with 2 tbsp olive oil and pressing them gently into the cheese. For extra crunch, broil for 1-2 minutes at the end of baking. If your topping turns out dry, brush it with a little more oil before serving. The key is to press it down firmly so it sticks to the cheese.
Can I use a different type of cheese?
While sharp cheddar and Monterey Jack create the classic Southern flavor, you can substitute with Pepper Jack or Colby Jack for a milder taste. Avoid pre-shredded cheese—the anti-caking agents make the sauce grainy. If you're out of cheddar, Gruyère adds a nutty depth, but it'll change the flavor profile. Always shred your own for the best results.
How do I know when the mac and cheese is fully cooked?
Your mac and cheese is done when the top is golden brown and bubbly, and the center is still warm but firm to the touch. Insert a toothpick—it should come out clean but slightly warm. If the edges brown too quickly, tent with foil for the last 10 minutes of baking. The pasta should be tender but not mushy.