The Story Behind My Mac and Cheese Expertise

At our family reunion in 1995, I was tasked with making 75 servings of macaroni and cheese for our supper. I'd never made macaroni and cheese before. My mother loves to tell this story and she always adds in how she never got to taste it because she and my grandmother drove separately from me and got lost on the way to the venue.

I don't remember how I came up with the recipe or technique, but I do remember boiling 6 or 7 boxes of macaroni, cracking more than a dozen eggs and sprinkling in bags and bags of shredded cheeses and using mustard in the mix. Maybe it was from watching Food Network. Maybe it was a cookbook I'd read. All I know is, each of the three pans were scraped clean by the time my mom arrived and she's never let me forget it.

Since that day in 1995, I became the family's official mac and cheese maker. It's a title I've held for nearly 30 years, and one I earned through that first successful batch. As I wrote in my Food & Wine piece, being the designated holiday mac and cheese maker is both an honor and a responsibility - once you make it well, you're expected to deliver perfection every single time.

What Makes This Southern Mac and Cheese Different

The cottage cheese secret: While my Food & Wine recipe is beloved by tens of thousands, this version on my blog includes cottage cheese—and it's a game-changer. The cottage cheese adds incredible creaminess and gives you a little pop in your mouth when you bite into each soft and delicate curd.

As a bonus, cottage cheese is high in protein, which means this indulgent comfort food actually has some nutritional value. With the current trend of people adding cottage cheese to everything for extra protein, this recipe is perfectly timed for today's home cooks who want comfort food that's a bit more balanced.

No pre-cooking the pasta: I got this trick from this New York Times recipe (it's a gift, no paywall)—the noodles do not have to be pre-cooked before baking. It saves time and it saves space on your stove when you're cooking multiple things for dinner or a holiday meal. I don't pre-cook my lasagna noodles before baking, so why should I do it for my macaroni? The starch that is normally poured off after the boiling process stays in the pasta and in the dish, adding to the lusciousness of the dish.

The three-cheese blend:

• Extra-sharp cheddar - adds tartness and, dare I say it, a sharpness to the mix. Grated from a whole block is best, but if you have to use pre-shredded cheese, no one will really know unless you tell them.
• Colby Jack - creates a gooey, molten center. If you can't find Colby Jack, shredded mozzarella or a Mexican-style blend will work too.
• Cottage cheese - the secret weapon for creaminess and protein

Why Southern Baked Mac and Cheese is Different from Other Styles

Southern-style vs. stovetop: Southern mac and cheese is baked, not made on the stovetop. It's a casserole-style dish with a custard base made from eggs and milk. The result is firm enough to slice, with crispy edges and a creamy interior.

The egg custard base: The eggs bind everything together and create that signature southern texture - not soupy like stovetop mac and cheese, but rich and custardy like a savory bread pudding.

Baked until golden: The top gets crispy and golden, with spots of caramelized cheese. Those crispy edges are the best part and what everyone fights over at the table.

Comfort food with staying power: This isn't a mac and cheese that gets runny or separates as it sits. It holds its shape, making it perfect for potlucks, holidays, and family gatherings where dishes need to sit out for a while.

How to Make Southern Baked Mac and Cheese

The beauty of this recipe is its simplicity. Everything gets mixed together in one bowl, poured into a pan, and baked. No stovetop stirring, no making a roux, no complicated steps.

Step 1: Prep your pan Butter a 9-inch square or round baking pan. Preheat your oven to 375°F.

Step 2: Mix everything together In a large bowl, combine milk, eggs, cottage cheese, mustard, cayenne, raw (uncooked!) macaroni, most of the cheeses, butter, salt, and pepper. Stir until well combined.

Step 3: First bake Pour into the prepared pan, cover tightly with foil, and bake for 30 minutes.

Step 4: Add topping and finish Remove the foil, top with the remaining cheese, and bake uncovered for 30 more minutes until browned and bubbly.

Step 5: Cool and serve Let it cool for at least 15 minutes before serving. The pan contents may appear jiggly, but it will firm up as it cools. 

Tips for Perfect Southern Mac and Cheese

Don't skip the cottage cheese: It's the secret to the creamiest texture. Plus, it adds protein - about 12 grams per serving compared to traditional mac and cheese. It's comfort food that's actually somewhat nutritious!

Use full-fat dairy: This is not the time for skim milk or low-fat cottage cheese. The fat is what makes it creamy and delicious.

Grate your own cheese: Pre-shredded cheese has anti-caking agents that can make the sauce grainy. Freshly grated cheese melts smoother.

Don't skip the mustard: Dry mustard (or a little prepared mustard) enhances the cheese flavor without making it taste mustardy. It's a classic southern mac and cheese secret.

Add some heat: A pinch of cayenne or a few dashes of hot sauce adds depth without making it spicy. You want just enough to wake up your taste buds.

Let it rest: This is crucial! Let the mac and cheese cool for at least 15 minutes after baking. It needs time to set up. If you dig in immediately, it will be too loose.

Make it ahead: The macaroni mixture can be prepared the night before and refrigerated overnight. Follow the same cooking directions - just add 5-10 minutes to the covered baking time if starting from cold.

Get those crispy edges: If the top isn't browned to your liking, broil on the top rack until cheese is browned in spots, 3 to 5 minutes. The broiled cheese can go from golden to Charcoal City very quickly, so keep a close eye on it.

What to Serve with Southern Mac and Cheese

Southern baked mac and cheese is the ultimate side dish for:

Holiday meals:

• Thanksgiving turkey 
• Christmas ham
• Easter dinner

Barbecue:

• Ribs (Like my Easy Instant Pot BBQ Pork Ribs)
• Pulled pork
• Brisket (Like my Easy Braised Brisket)
• Fried chicken 

Why This Recipe Works for the Holidays

Being the designated mac and cheese maker at holiday gatherings is both an honor and a pressure. As I wrote in my Food & Wine article, once you make a great mac and cheese, you're expected to bring it to every single family event. Forever.

This recipe is built for that responsibility:

• Feeds a crowd - Easy to double or triple for large gatherings
• Travels well - Doesn't get runny or separate in transit
• Holds temperature - Stays warm and delicious even sitting out
• Make-ahead friendly - Can be prepped the night before
• Crowd-pleasing - Even picky eaters love it
• Looks impressive - That golden, crispy top says "homemade with love"

The High Protein Secret

Let's talk about that cottage cheese. When I first started adding cottage cheese to mac and cheese years ago, people thought it was weird. Now? Cottage cheese is having a major moment. People are adding it to everything for the protein boost and creamy texture.

Nutritional bonus: A serving of this mac and cheese has significantly more protein than traditional recipes thanks to the cottage cheese. You're getting protein from:

• The eggs (6g per egg)
• The cottage cheese (12-14g per cup)
• The other cheeses (about 7g per ounce)

It's still indulgent comfort food, but it's comfort food that will actually keep you satisfied instead of leaving you in a carb coma.

The taste: Here's the best part - you can't really taste the cottage cheese as a distinct flavor. It melts into the custard and just makes everything creamier. The little curds add pleasant texture without screaming "there's cottage cheese in here!"

Storing and Reheating Mac and Cheese

Storage: Cover tightly and refrigerate for up to 5 days.

Reheating:

• Oven method (best): Cover with foil and reheat at 350°F for 20-25 minutes until heated through
• Microwave: Individual portions work fine in the microwave for 2-3 minutes
• Add moisture: If it seems dry after refrigeration, drizzle a little milk over the top before reheating

Freezing: You can freeze baked mac and cheese for up to 2 months. Thaw overnight in the fridge before reheating.

My Food & Wine Features

If you enjoy this recipe, check out my work on Food & Wine:

• Southern-Style Mac 'n' Cheese Recipe - My original recipe that became the 6th most popular recipe on Food & Wine in 2021
• Being the Mac 'n' Cheese Maker at the Holidays Is an Honor You Have to Earn - My story about what it means to be the family's designated mac and cheese maker

Both pieces capture what makes Southern mac and cheese so special and why being entrusted with making it for the holidays is truly an honor.

Why You'll Never Forget This Mac and Cheese

Just like those 75 servings I made at the family reunion in 1995 disappeared before my mom could taste it, this mac and cheese has a way of vanishing quickly. The combination of three cheeses, that custardy egg base, the crispy top, and the secret cottage cheese creates something truly memorable.

Make it once, and you'll become the designated mac and cheese maker in your family too. Fair warning: it's a title you'll hold for life.

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Southern Macaroni and Cheese

Yield: 10

Author: Nikki Miller-Ka of Nik Snacks

Prep time: 5 MinCook time: 1 HourInactive time: 15 MinTotal time: 1 H & 20 M

What is southern macaroni and cheese? It's a custard-style baked macaroni and cheese with eggs and milk or cream. Many versions use anywhere up to five or seven different to achieve the same result: a creamy, yet firm texture with crisp edges and out-of-this-world decadence.

Ingredients

• 4 Tablespoons butter
• 2 cups whole milk
• 4 large eggs
• Pinch of cayenne or 2 tsp hot pepper sauce
• 2 teaspoon dry mustard
• 1 pound elbow macaroni
• 8 oz shredded extra-sharp Cheddar
• 2 cups shredded Colby Jack (about 8 ounces)
• 1 cup cottage cheese (not low-fat)
• Kosher salt and black pepper

Instructions

1. Heat oven to 375°F. Use 1 tablespoon butter to grease a 9-inch round or square baking pan.
2. In a large bowl, stir milk, eggs, cottage cheese, mustard, cayenne, raw macaroni, 2 cups extra-sharp Cheddar, 1 cup Colby, 1 Tablespoon remaining butter, 1½ teaspoons salt and 1½ teaspoons black pepper, and stir until well combined.
3. Reserve remaining cheese for topping. Pour into prepared pan, cover tightly with foil and bake for 30 minutes.
4. Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining cheese. Bake, uncovered, 30 minutes more until browned. Let cool for at least 15 minutes before serving.

Notes:

If the top isn't browned to your liking, boil on the top rack until cheese is browned in spots, 3 to 5 minutes. The broiled cheese can go from golden to Charcoal City very quickly, so keep a close eye on it.

The pan may appear jiggly, but it will firm up as it cools.

The macaroni mixture can be prepared the night before and put under refrigeration overnight. Follow the same cooking directions.

Please consult a healthcare professional or dietician about nutritional needs for your diet. I am a communications professional, not a physician.

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