Why Southern Mac and Cheese Just Tastes Better: 4 Secrets for the Creamiest Thanksgiving Side

Y'all, can we talk about the mac and cheese down south for a second? I've been spending some time down south lately, and let me tell you - the mac and cheese here is on a completely different level. Like, I thought I knew what good mac and cheese was until I had it one Sunday dinner.

There's something about the way mac and cheese is made down south, that's just... chef's kiss. It's creamy, rich, and it's got that perfect golden cheese crust top. With Thanksgiving right around the corner, I knew I had to figure out what makes Southern mac and cheese so special so I could recreate it for my own holiday table. So after doing some digging, ( and taste testing obviously), I discovered there are 4 key secrets that make southern mac and cheese the ultimate comfort food. Trust me, once you try these game changing tips, you'll never go back to the boxed stuff again.

Secret # 1: Overcook Your Pasta (Yes, Trust Me!)

I know this goes against everything we've been taught about cooking pasta, but hear me out! When making baked mac and cheese, you actually want to cook your elbow macaroni for 2 minutes longer than the package directions say.

Why does this work? When pasta cooks, it absorbs water. By letting it soak up more water during the boiling stage, it won't absorb as much of that creamy, cheesy goodness while it's baking. That means you end up with MORE of that delicious cheesy sauce coating with every bite instead of it all getting soaked up by the noodles. Game. Changer.

Secret # 2: The Magic Ingredient.... Mascarpone

Okay, this is the secret weapon that take Southern Mac and Cheese from good to incredible.

Mascarpone cheese is an Italian cream cheese that's super smooth and mild. It adds this luxurious creaminess to the cheese filling that you just can't get from regular cheddar alone.

Secret # 3: Coat Your Pasta in Butter First

This secret tip help creates a barrier to lock in all that creamy goodness.

After draining your cooked pasta, toss in butter and stir coating evenly. This creates a light coated barrier on each noodle that prevents the milk and eggs from soaking in too much during baking.

More liquid staying in the dish = creamier mac and cheese.

Secret # 4: Always Use Freshly Grated Cheese

Ok let's be honest, buying pre-shredded cheese is a lot more convenient. But for mac and cheese? Trust me, you've got to grate it yourself

Here's Why: Pre-shredded cheese is coated with cellulose, to keep it from sticking together in the bag. That coating makes the cheese drier and prevents it from melting smoothly.

So buy the block cheese and grate it yourself. It'll melt down beautifully into that creamy cheese sauce we're after.

The Perfected Cheese Combo

So what cheese should you use to make the perfect mac and cheese? I like to mix:

• Sharp Cheddar for that classic mac and cheese flavor

• Mild Cheddar or Monterey Jack for smooth melting

• Mascarpone for extra creminess

Why Evaporated Milk Makes All The Difference

One more thing I learned about Southern mac and cheese, they also use evaporated milk instead of just regular milk or heavy cream.

Evaporated milk has more protein than regular milk but less fat than heavy cream, which creates this perfect creamy custard texture without being to greasy.

The Recipe: Southern Mac and Cheese

Prep Time: 10 minutes Cook Time: 35 minutes Total Time: 1 hour 20 minutes

Equipment You May Need:

• 9x13 baking pan

• stock pot

• 3-quart casserole dish

• mixing bowls

• whisk

• food scale

• measuring cups and spoons

Ingredients:

• 2 cups (275 g) elbow macaroni

• 2 tbsp unsalted butter (set some additional butter on side for baking dish)

• 1 large egg

• 1 (13 oz) can evaporated milk

• 1 cup whole milk

• 8 oz sharp cheddar cheese

• 12 oz mild cheddar cheese or Monterey jack cheese

• 8 oz mascarpone cheese (room temperature)

• 1 1/2 tsp salt

• 1 tsp cajun seasoning or creole seasoning

• 1 tsp dijon mustard

• 1/8 teaspoon ground nutmeg

Instructions:

1. Preheat and prep: Preheat oven to  375°F. Lightly coat a 3-quart casserole dish or 9x13 inch baking pan with butter or cooking spray.

   
   

2. Cook the pasta: Bring a large pot of unsalted water to a boil. Add elbow macaroni and cook for 2 minutes LONGER than the maximu time listed on the package ( I usually aim for 12 minutes total). Drain well, then stir in butter until completely melted and coating every noodle.

   
   

3. Grate the cheese: While the macaroni is cooking, shred both cheddar cheese blocks using a box grater or food processor. Combine the shredded cheeses in a bowl and mix until evenly distributed. Set aside.

   
   

4. Add the mascarpone: In a large bowl, whisk together mascarpone and evaporated milk until smooth (a few small lumps is totally ok). Add the whole milk, salt, creole seasoning, dijon mustard, and nutmeg. Whisk until well combined

   
   

5. Combine everything: Add the buttered macaroni the the mascarpone mixture, then fold in half of the shredded cheese. Stir until everything is evenly coated. Taste and adjust seasoning if needed. Stir in beaten egg until full incorporated.

   
   

6. Layer it up: Pour half of the mac and cheese mixture into your prepared baking dish, spreading it evenly with a spoon. Sprinkle half of the remaining cheese on top. Add the rest of the macaroni mixture, then finish with the remaining cheese. (Top with fresh cracked pepper if you like a little kick!)

   
   

7. Bake to perfection: Bake for 25-30 minutes, until the cheese on top is melted and golden and the filling is bubbling around the edges. For an extra crispy top, place under the broiler for 2-3 minutes. ( Watch it carefully to prevent it from burning!)

Expert Tips:

• Make ahead: Prepare everything through step 6, cover tightly with foil, and refrigerate overnight. When ready to bake, let sit at room temperature for 20 minutes, then bake as directed, adding 5-10 extra minutes if needed.

  
  

• Freezer friendly: Assemble completely, wrap tightly in plastic wrap and foil, and freeze for us to 2 months. Thaw overnight in fridge before baking.

  
  

• Cheese swaps: Feel free to experiment! ( Gouda adds smokiness, Gruyere brings nuttiness, or try pepper jack for heat.)

  
  

• Add-ins I Love: Crispy crumbled bacon, diced jalapenos, caramelized onions, or a few dashes of hot sauce stirred in before baking.

Making It Your Own

The beauty of this recipe is that once your nail the basics, you can totally customize it! Some ideas

• Add crispy bacon for a smoky twist

• Mix in jalapenos for a little kick

• Top with breadcrumbs for extra crunch

• Stir in some hot sauce if you like it spicy

Perfect for Thanksgiving and Beyond!

This Southern-style mac and cheese is the ultimate Thanksgiving side dish. It's rich, comforting, and feeds a crowd—plus, you can make it ahead of time and just pop it in the oven on the big day! But honestly? It's so good that you'll want to make it year-round. Sunday dinners, potlucks, random Tuesday nights when you need comfort food... this mac and cheese is always a good idea.

Have you tried Southern-style mac and cheese before? What's your favorite Thanksgiving side dish? Drop a comment below—I'd love to hear from you!

And if you make this for your holiday table, tag me on Instagram @miss_tiffysx3 so I can see how it turns out! 🧀✨

Looking for more holiday entertaining essentials? Check out my Amazon Storefront for all my favorite kitchen finds, serving pieces, and holiday hosting must-haves—all at amazing prices!

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