Southern Style Macaroni And Cheese

This gooey, baked Southern Style Macaroni and Cheese is rich and indulgent, featuring a creamy, no-cook sauce. It’s the perfect mouthwatering side dish for busy weeknights or when you’re entertaining guests.

What You’ll Love About this Southern Style Macaroni and Cheese Recipe

• Ultra-Cheesy Flavor – Cheez Whiz and shredded cheddar cheese delivers a bold cheddar flavor that’s creamy, salty, and satisfyingly rich. It coats the macaroni perfectly for that gooey, indulgent bite.
• Quick & Easy to Make – Since Cheez Whiz is already melted and smooth, it’s super convenient, just process in a blender or a food processor then stir into cooked pasta. No need for making a flour roux.
• Childhood Comfort Food Vibes – There’s something retro and comforting about it. It brings back memories of simple meals and after-school snacks.
• Budget-Friendly – It’s an economical option that stretches well—ideal for feeding a group or enjoying leftovers the next day.
• Customizable – You can add protein like crumbled bacon, cubed ham, or even hotdogs to make it a one dish meal.

Ingredients to Make Southern Style Macaroni and Cheese Recipe

When it comes to macaroni and cheese, there more far more variations than there are Southern states. I would describe this macaroni and cheese as my quick and easy, homestyle macaroni and cheese. This version is specifically designed for those hectic Mom days, when you don’t have the time to make the cheese sauce from scratch.

It’s not fussy to make, but the end result is irresistible. Unlike my 5 Cheese Holiday Macaroni and Cheese, where the cheese sauce is turned from a bechamel sauce into a gloriously rich five cheese sensation, the sauce for this dish is whipped up using my stand blender. Pour the no-cook cheese sauce over layers of cooked classic elbow macaroni and top it all off with a blend of sharp cheddar cheese.

Checkout this quick list of ingredients you’ll need to make cheez whiz Macaroni and Cheese: (Use the down arrows to scroll further down the page for the full printable recipe card.)

• Pasta – Dry elbow macaroni cooked in salted water until tender.
• Cheese – Shredded sharp cheddar cheese and shredded medium cheddar cheese for a cheesy flavor.
• Liquid – Whole milk adds moisture. You could replace part of the milk with evaporated milk.
• Cheese Sauce – One can of cheddar cheese soup and Cheez Whiz, a good melting cheese for optimum flavor.
• Dairy – Sour cream and melted butter add richness.
• Whole Eggs – Large eggs will bind the sauce ingredients.
• Seasonings – Dry mustard, salt and white pepper.

How To Make Southern Style Macaroni and Cheese

Macaroni and cheese is one of those dishes that are a “sure thing” when entertaining. It never ceases to amaze me how it continues to delight kids of every generation and kids of all ages gravitate to it no matter the occasion or what other dishes are being offered.  A few things to consider when making:

• Heat Oven and Prepare the Baking Dish: Preheat the oven to 350°F and spray a 13×9-inch baking dish or casserole dish with nonstick cooking spray.
• Boil the Macaroni – Cook the elbow macaroni in salted boiling water until al dente. Drain well.
• Make the Sauce – Blend together the milk, sour cream, cheddar cheese soup, cheez whiz, eggs, melted butter, white pepper, ground mustard, and salt. You can also do this by hand with a whisk.
• Combine – Layer one half of the cooked macaroni in the bottom of the baking dish. Sprinkle with 1 1/4 cups each of the shredded cheddar cheese. Top with remaining macaroni.
• Add the Sauce – Pour the sauce over the macaroni and top with cheese and pats of butter.
• Oven – Bake mac and cheese per the cook time in the recipe until golden brown and bubbly. Serve immediately.

Kitchen Equipment You’ll Need to Make Cheez Whiz Mac and Cheese

• One 13×9-inch baking dish or pan.
• Pasta cooker or large pot for boiling the macaroni.
• Cheese grater to shred the cheese.
• Measuring cups and spoons.
• A stand blender or a food processor to make the sauce.

Recipe Variations and Substitutions

• Cheez Whiz -The sauce for this mac and cheese is designed to be easy, hence the use of cheez whiz and cheddar cheese soup. It’s one of MANY ways to make it, and you’ll love the ease of preparation on a busy day. You could also use a jar of Velveeta cheese.
• Pasta -You could make this recipe using jumbo macaroni, corkscrew pasta, twisted macaroni, medium shells or any short variety of pasta.
• Cheese – While I’m partial to the cheese blend used in this recipe, you could adapt the flavor of shredded cheese, using extra sharp cheddar cheese, mozzarella, gouda, fontina, swiss, colby jack cheese, monterey jack or even Gruyere cheese, if you’re feeling fancy.
• Cubed Cheese – You may opt to cube (instead of shredding) one 8 ounce block of medium cheddar cheese. Stir it into the sauce for pockets of melty cheese.
• Pre-Shredded Cheese Timesaver – You can use a pre-shredded blend of cheddar cheese from the dairy section of the grocery store. Typically it’s a combination of mild, medium and sharp cheddar cheese. Any combination of cheese will work in the same amount. The cheese you have available use that flavor, and keep it simple.
• Seasonings – You could sprinkle the top with a light dusting of smoked paprika for a hint of color or add a dash of cayenne to the sauce.
• Use a Large Bowl – Rather than layering the ingredients, you can pour the macaroni with the sauce into a large bowl to mix it together. Pour half into the dish, sprinkle with cheese and finish with the remaining macaroni mixture. Add the top layer of cheese and butter per the recipe.
• Bread Crumb Topping – While I typically don’t add a crumb topping to this particular variation of macaroni and cheese, you could, if you wanted to. To do so, toss 1/2-1 cup of panko breadcrumbs with 1-2 Tbsp melted butter and sprinkle on top before baking. You may also like to use fresh breadcrumbs or even crushed cracker crumbs, if that’s what you have on hand.
• Spice – You could add a few dashes of hot sauce or pickled diced jalapeños for a spicy kick.

Storage and Leftovers

• Make-Ahead Tip: If you’re planning ahead, assemble this cheez whiz mac and cheese dish the night before and pop it into the refrigerator. When doing so, remove it from the fridge and allow it to warm for 15-20 minutes on the counter before baking. Top it off with more cheese and a few dots of butter and bake it until it’s golden brown and bubbly.
• Leftovers: You can store leftover Southern mac and cheese in an airtight container chilled in the refrigerator for up to 3-4 days.
• Reheating: Reheat in single servings in the microwave or in a preheated 350°F oven with a piece of aluminum foil on top just until heated through, around 20 minutes or so.
• Freezing: You can freeze leftovers for up to 2 months. Thaw in the fridge overnight then reheat just before serving.

More Easy Macaroni and Cheese Recipes to Make

Most macaroni and cheese recipes can be served as an entree or a side dish depending on the occasion. You can also use a variety of cheese or a blend of cheese’s that you particularly enjoy to amp up the flavor. A few examples of other macaroni and cheese recipes to try;

• Twisted Macaroni and Cheese uses twisted pasta for a fun take on this classic.
• Creamy Macaroni and Cheese Pie can be served as an entree or a side dish.
• If you like wings you’ll love this Buffalo Mac and Cheese.
• The kids will love these Bacon Macaroni and Cheese Muffins.
• Crab Macaroni and Cheese will turn any occasion onto something special.
• Easy Air Fryer Macaroni and Cheese.
• Skip the oven and make this Stovetop Macaroni and Cheese instead.
• Broccoli Mac and Cheese will have the kids eating their veggies and loving it!
• Mac and Cheese Skewers from Food Network.

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Helpful Kitchen Items:

• 13×9-inch Dish
• Cheese Grater
• Saucepan
• Measuring Set