Baked Mac & Cheese

Baked Mac & Cheese

Baked macaroni and cheese has roots that dig deep into Southern American comfort food, with each region putting its own spin on this classic. If you’ve ever been to a Southern potluck, you know this dish is a staple.

A creamy, cheesy casserole that’s more of a centerpiece than a side dish. Unlike the stovetop versions that many grew up with, Southern baked mac & cheese often includes eggs and bakes until it’s set, creating a casserole that holds together beautifully. It’s hearty, rich, and undeniably crowd-pleasing, with a golden, bubbling crust that’s nearly impossible to resist.

Now, let’s talk about pasta. Traditional mac & cheese usually leans on elbow macaroni, but I prefer using penne. Why? Penne is a bit more substantial, with its ridges and tubular shape that can really grab onto the sauce. This sturdier pasta holds up better during the baking process, keeping everything intact. Plus, each bite has a good balance of pasta and sauce, making the dish feel hearty and satisfying without losing that creamy, cheesy goodness.

This baked mac & cheese is about taking the best of what Southern casseroles have to offer; simple ingredients, straightforward technique, and big flavors. It’s the type of dish you can make ahead of time, throw in the oven, and serve up for a family dinner, potluck, or holiday gathering. This recipe uses a full pound of pasta as I’ve never had a reason to scale it down. If you need to, you can mix the full batch and divide into two casserole dishes- one for now and one to be baked later.

Main ingredients:

Penne Pasta: A heartier choice than traditional elbow macaroni, penne holds its shape well during baking, with ridges that cling to the cheese sauce.

Eggs: The backbone of Southern-style baked mac and cheese, eggs help bind the dish together, giving it that classic casserole texture. They also create a slightly custardy feel that sets this version apart.

Mixed Shredded Cheese (Cheddar/Jack): This blend provides a balanced flavor profile, cheddar for sharpness and jack for meltability. 

Heavy Cream and Milk: The combination of heavy cream and milk creates a rich and silky sauce without being too heavy. 

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Baked Mac & Cheese

5.0 from 2 votes

Course: Dinner + Mains

A creamy, cheesy casserole that’s more of a centerpiece than a side dish

Servings

8

servings

Prep time

5

minutes

Cooking time

55

minutes

Total time

1

hour 

Cook Mode

Keep the screen on while I cook

Ingredients

• 1 lb penne pasta

• 4 whole eggs

• 24 oz mixed shredded cheese

• 8 oz mild cheddar cheese

• 16 oz heavy cream

• 3/4 cup whole milk

• 1 1/4 tsp salt

• 1/2 tsp pepper

Method

• Prep and Boil Pasta: Preheat your oven to 350°F (175°C). Bring a large pot of salted water to a boil. Cook the penne pasta until just shy of al dente, about 7-8 minutes. Drain and set aside.
• Mix the Base: In a large mixing bowl, whisk together the eggs, heavy cream, milk, salt, and pepper until well combined. This mixture will bind the casserole and provide that creamy texture.
• Combine with Cheese: Add the cooked pasta to the bowl, along with the mixed shredded cheese. Stir until the pasta is evenly coated and the cheese begins to melt slightly from the warmth of the pasta.
• Assemble: Transfer the pasta mixture into a greased 9×13-inch baking dish. Top with the mild cheddar cheese, spreading it evenly across the top.
• Bake: Place the dish in the preheated oven and bake for 45 minutes, or until the top is golden and bubbly, and the center is set.
• Rest and Serve: Let the casserole rest for about 10 minutes before serving. This allows it to set further and makes it easier to slice into servings.

Field Notes

• If you need a smaller casserole, make the full batch and divide it between two smaller casserole dishes. You can wrap one and place in the fridge to bake later.