Name: Southern Macaroni and Cheese Casserole – Southern Recipes Classic
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 2 cups uncooked elbow macaroni; 2 tbsp salted butter; 2 large eggs, beaten; 1/2 cup sour cream; 1 (10 oz) can condensed cheddar cheese soup; 1/2 cup milk (whole or 2%); 1/4 tsp salt; 1/4 tsp ground black pepper; 1/4 tsp garlic powder; 1/2 tsp dry mustard; 2 1/2 cups sharp cheddar cheese, shredded and divided

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Mac and cheese doesn’t just sit quietly on the side of a plate around here. It steals the whole show. This Southern macaroni and cheese casserole recipe is a bubbling, golden dish of cheesy, creamy, baked perfection. We’re talking crispy corners, a velvety inside, and just enough sharp cheddar bite to make you close your eyes for a moment. It’s one of those Southern recipes that make every gathering feel like a Sunday supper at Grandma’s. I’ve made this dish for birthdays, church potlucks, and last-minute weeknight dinners when comfort was more important than speed. It’s one of those Southern dinner recipes you come back to again and again—something about the buttery richness and the satisfying heft of elbow macaroni just speaks to the soul. Whether you need Southern meals to round out your holiday table, crave Southern dishes that wrap you up like a quilt, or you’re just after one of those easy Southern dinner recipes that hits every time, this is the one. Southern cooking recipes like this are what make Southern dinner ideas so endlessly lovable.

1) Key Takeaways
2) Easy Southern Macaroni and Cheese Casserole Recipe
3) Ingredients for Southern Macaroni and Cheese Casserole
4) How to Make Southern Macaroni and Cheese Casserole
5) Tips for Making Southern Macaroni and Cheese Casserole
6) Making Southern Macaroni and Cheese Casserole Ahead of Time
7) Storing Leftover Southern Macaroni and Cheese Casserole
8) Try these Main Course Recipes next!
9) Southern Macaroni and Cheese Casserole
10) Nutrition

1) Key Takeaways

What makes a Southern macaroni and cheese casserole different?
How do I get that crispy baked top without drying it out?
Can I prepare this dish ahead of time and reheat it?
What type of cheese is best for a Southern-style mac and cheese?

2) Easy Southern Macaroni and Cheese Casserole Recipe

Let’s talk about comfort. The kind that wraps around you like a warm quilt on a rainy day. That’s what this Southern macaroni and cheese casserole delivers. I don’t know about you, but when I make this dish, the whole house starts to smell like a Sunday gathering. The cheese melts just enough to turn golden on top, and the edges crisp up in that deeply satisfying way that only a Southern recipe can master.

At Eleanor Cooks, we don’t play around with half-hearted casseroles. We go all in. Sharp cheddar gives it backbone, while sour cream and cheese soup team up to make it velvety. This is one of those Southern Dinner Recipes that feels like it’s always been there. It fits right in at potlucks, holidays, or lazy-weeknight meals. If you’re looking for Southern Meals that speak to the soul, this one’s ready to serve.

This dish is also a strong contender if you’re poking around for Southern Dinner Ideas. The best part? It’s hearty, easy to put together, and bakes up like a dream. Just don’t expect leftovers. At my house, we rarely have a spoonful left behind.

3) Ingredients for Southern Macaroni and Cheese Casserole

Elbow Macaroni: You’ll need about two cups, uncooked. This little pasta shape grabs onto cheese like it’s its job. And it kind of is.

Salted Butter: Two tablespoons to add richness. Stirred in while the noodles are still warm so it melts right in. No one’s mad about buttery pasta.

Large Eggs: I use two, beaten. They help the casserole set up with just the right custardy texture inside. No scrambling here, just smooth and creamy.

Sour Cream: Half a cup adds a cool tang and keeps everything moist. Not the dramatic kind of moist, just the good kind.

Cheddar Cheese Soup: One can. This is one of those Southern Cooking Recipes tricks that makes the whole thing hold together without tasting heavy.

Milk: Half a cup of whole or 2 percent keeps it creamy. Think of it as the bridge between your solids and cheese dreams.

Salt and Pepper: Just a quarter teaspoon of each. Enough to bring out the flavor without overpowering the cheese.

Garlic Powder and Dry Mustard: These give the casserole a little kick. Not spicy, just interesting.

Shredded Sharp Cheddar Cheese: Two and a half cups, divided. Use the good stuff. The sharp flavor makes the whole thing sing.

4) How to Make Southern Macaroni and Cheese Casserole

Step 1. Preheat your oven to 350°F. Grease a 9×13 inch baking dish. Nothing fancy—just give it a good swipe with butter or nonstick spray.

Step 2. Boil your elbow macaroni in salted water until it’s just shy of tender. You want it al dente so it holds up while baking.

Step 3. While the pasta drains, whisk together your eggs, sour cream, cheese soup, milk, salt, pepper, garlic powder, and mustard in a large bowl. It’ll look strange, but trust me—it’s exactly right.

Step 4. Add the warm pasta and 2 cups of the cheddar cheese into the bowl. Stir until every noodle is coated in that cheesy goodness.

Step 5. Pour the mixture into your baking dish. Spread it out evenly with a spatula. Sprinkle the remaining 1/2 cup of cheddar over the top.

Step 6. Slide it into the oven and bake uncovered for about 45 minutes. It should be bubbling at the edges and golden on top.

Step 7. Let it sit for 10 minutes. This part’s hard. Everyone will want to dig in, but it needs that time to set.

5) Tips for Making Southern Macaroni and Cheese Casserole

Use freshly shredded cheese if you can. Pre-shredded works in a pinch, but the texture and melt from a block of cheddar can’t be beat. It’s worth the grating.

Season the pasta water. This adds flavor before the noodles ever meet cheese. A couple of good pinches of kosher salt go a long way. That first step builds depth for the whole dish.

If you like your top layer extra crispy, broil the casserole for 2 or 3 minutes at the end. Stay close, though. Cheese has a sneaky way of going from golden to burnt in no time.

6) Making Southern Macaroni and Cheese Casserole Ahead of Time

You can prep the whole dish a day in advance. Just assemble it in the casserole dish, cover tightly with foil, and pop it in the fridge. When you’re ready to bake, give it a few extra minutes in the oven since it’s starting cold.

I’ve even doubled the recipe and baked it in two smaller dishes for easier reheating. It’s perfect if you’re feeding a crowd over a weekend or planning a meal train for someone.

This is one of those Easy Southern Dinner Recipes that holds up beautifully. The flavors deepen overnight and you won’t lose any creaminess.

7) Storing Leftover Southern Macaroni and Cheese Casserole

Wrap leftovers tightly or store them in an airtight container. They’ll stay good for up to four days in the fridge. I like to add a splash of milk before reheating—it wakes up the cheese sauce.

If you’re warming it up in the oven, cover it loosely with foil to keep the top from over-browning. For single servings, the microwave works just fine too. Just keep an eye so it doesn’t dry out.

This is one of those Southern Dishes that might taste even better the next day. Warm, rich, and still deeply cheesy.

8) Try these Main Course Recipes next!

9) Southern Macaroni and Cheese Casserole