This southern macaroni and cheese comes together in one pot in about 30 minutes, with a buttery roux, whole milk, and a double dose of Colby Jack and sharp cheddar.
There is no baking step, so the cheese sauce stays loose and glossy and coats every elbow. It is the version many families serve at Sunday dinners and cookouts, either as a side or as the main event with a green vegetable on the plate. It serves six and uses ingredients most kitchens already have.
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Why This Southern Macaroni and Cheese Recipe Works
Cooking the sauce in the same pot you used for the pasta means less cleanup, and the starch left on the pot helps the sauce thicken. A short roux of butter and flour gives the milk enough body to carry two kinds of cheese.
Colby Jack gives a mild, creamy melt, while sharp cheddar adds the tangy flavor most people expect from this dish. Together they make a sauce that is rich without needing cream or processed cheese.
Because the sauce is made fresh and served right away, the texture stays smooth and a little saucy rather than set like a casserole.
Ingredients for Southern Macaroni and Cheese
- 14 oz elbow macaroni (about 4 cups, uncooked)
- 8 oz Colby Jack cheese, shredded
- 8 oz sharp cheddar cheese, shredded
- 4 tbsp unsalted butter
- 2 tbsp all purpose flour
- 2 cups whole milk
- 1/4 tsp salt, plus more to taste
Elbow macaroni. The small curved tubes catch the sauce. Cook until just tender and drain well so the sauce does not thin out.
Colby Jack. Mild and creamy, it melts without turning greasy and makes the sauce silky.
Sharp cheddar. Sharp cheddar brings the bold, tangy flavor. Shred it from a block for the smoothest melt.
Whole milk. Whole milk has enough fat to keep the sauce creamy. Low fat milk works but makes a thinner sauce.
How to Make Southern Macaroni and Cheese
1. Cook the pasta. Boil the macaroni in lightly salted water according to the package directions, usually 7 to 9 minutes. Drain in a colander and set aside.
2. Melt the butter. Return the empty pot to medium heat and melt the butter, about 1 minute.
3. Make the roux. Whisk in the flour and cook for 1 to 2 minutes, stirring constantly, until it smells lightly toasty and looks pale gold.
4. Add the milk. Slowly pour in the milk while whisking, then add the salt. Cook over low to medium heat, stirring often, 4 to 5 minutes, until it thickens and bubbles slightly around the edges.
5. Melt in the cheese. Take the pot off the heat and stir in the Colby Jack and cheddar a handful at a time until the sauce is completely smooth.
6. Combine. Fold in the cooked macaroni and stir until every piece is coated. Taste, add salt or pepper if needed, and serve right away.
How to Serve Southern Macaroni and Cheese
Serve this pasta beside green bean casserole for a Sunday spread, or with Dijon glazed meatloaf for a classic comfort plate. It also goes well next to slow cooker pot roast, and fluffy dinner rolls are handy for scooping up extra sauce. A sprinkle of black pepper or breadcrumbs on top adds a little crunch.
How to Store and Reheat Southern Macaroni and Cheese
Cool the macaroni within 2 hours and refrigerate in an airtight container for 3 to 4 days. Reheat in a saucepan over low heat or in the microwave with a splash of milk, stirring until hot throughout, about 165 degrees F. Freezing is not recommended because the sauce can turn grainy once thawed.
Tips and Variations for Southern Macaroni and Cheese
Shred your own cheese. Block cheese melts better because it lacks the anti caking coating found on bags of shreds.
Keep the heat gentle. Add the cheese off the heat or over very low heat. High heat makes the sauce oily.
Do not rinse the pasta. Rinsing washes away surface starch that helps the sauce cling.
Loosen as needed. If the sauce thickens while it sits, stir in a splash of warm milk.
Try a breadcrumb finish. Toast 1/2 cup breadcrumbs in a tablespoon of butter and sprinkle over each serving.
Switch the cheeses. Monterey Jack, mild cheddar, or Gruyere can replace part of the cheese, but keep the total weight the same.
Add a little spice. A pinch of mustard powder, paprika, or cayenne sharpens the flavor without changing the base.
Practice kitchen safety. Cool and chill leftovers quickly. The Texas A&M AgriLife Extension Fight BAC guide covers cleaning, cooking, and chilling basics.
Frequently Asked Questions About Southern Macaroni and Cheese
How do you make southern macaroni and cheese creamy?
Use whole milk, a proper roux, and freshly shredded cheese, and add the cheese off the heat. Stir until smooth and serve right away.
Is southern macaroni and cheese baked or stovetop?
Many versions are baked, but this one is stovetop for a faster, saucier result. You can bake it for 15 minutes at 350 degrees F with extra cheese on top if you prefer a crust.
Can I make southern macaroni and cheese ahead of time?
You can make it a few hours early and keep it covered. Reheat gently with extra milk because the sauce thickens as it cools.
What is the ideal pasta shape?
Elbow macaroni is the classic. Shells and cavatappi also hold sauce well.
Why is my cheese sauce grainy?
Grainy sauce usually comes from high heat or pre shredded cheese. Use low heat and shred your own.
Southern Macaroni and Cheese
Equipment
- Large pot
- Colander
- Whisk
- Box grater
Ingredients
Main Ingredients
- 14 oz elbow macaroni about 4 cups, uncooked
- 8 oz Colby Jack cheese shredded
- 8 oz sharp cheddar cheese shredded
- 4 tbsp unsalted butter
- 2 tbsp all purpose flour
- 2 cup whole milk
- ¼ tsp salt plus more to taste
Instructions
Cooking
- Boil. Cook the macaroni in lightly salted water for 7 to 9 minutes, drain, and set aside.
- Melt. Melt the butter in the same pot over medium heat.
- Roux. Whisk in the flour and cook 1 to 2 minutes until pale gold.
- Milk. Add the milk and salt and cook on low to medium heat 4 to 5 minutes, stirring, until thick and lightly bubbling.
- Cheese. Remove from the heat and stir in the cheeses a handful at a time until smooth.
- Combine. Fold in the macaroni until coated and serve right away.
