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This African American Southern mac and cheese brings comfort food tradition to life with smoky bacon, rich cheddar, and a golden biscuit topping that's impossible to resist. 🔥 The secret lies in a perfectly balanced roux and slow-baked cheese that melts into creamy perfection—just like Grandma used to make.
Every bite delivers that iconic Southern flavor with a modern twist that keeps it restaurant-worthy at home.
The recipe starts with crispy bacon that infuses the cheese sauce with smoky depth, while sharp cheddar and buttermilk create that signature tangy richness. A buttery biscuit topping adds texture and visual appeal, making this dish as beautiful as it is delicious.
What sets it apart is the layering of flavors—smoky, creamy, and slightly spicy—that makes it unforgettable.
This mac and cheese is hearty enough to stand alone but pairs beautifully with collard greens or cornbread for a full Southern feast. The slow baking ensures the cheese stays creamy without breaking, while the biscuit topping adds a satisfying crunch.
Whether you're feeding a crowd or treating yourself, this recipe delivers the soulful flavors of the South in every bite.
Ready in just 45 minutes, this dish is perfect for family gatherings, potlucks, or a cozy weeknight dinner. The technique is simple, but the results are anything but basic—this is the kind of mac and cheese that becomes a family tradition. Let's get started!
Ingredients for african american southern mac and cheese
Six hearty ingredients transform into the soulful mac and cheese Southern families cherish.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lbs | Dry, medium or jumbo size |
| Thick-Cut Bacon 🥓 | 1 lb | Smoked, cut into 1-inch pieces |
| Sharp Cheddar Cheese 🧀 | 3 cups | Shredded, block preferred |
| Buttermilk 🥛 | 1 cup | Full-fat for best tang |
| All-Purpose Flour 🌾 | ½ cup | For roux, unsifted |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for roux |
| Heavy Cream 🥛 | 1 cup | Full-fat for creaminess |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Yellow Onion 🧅 | 1 whole | Medium, diced |
| Dijon Mustard 🍯 | 1 tbsp | For depth of flavor |
| Smoked Paprika 🌶️ | 1 tsp | For smoky richness |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Self-Rising Flour 🌾 | 2 cups | For biscuit topping |
| Cold Butter Cubes 🧈 | ½ cup | Cut into 1-inch pieces |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
The bacon sets the foundation—thick-cut smoked delivers the deepest smoky flavor. Costco or local butcher shops often carry the best quality, but any smoked bacon works in a pinch. For the cheese, sharp cheddar from a block melts smoother than pre-shredded; look for brands like Sargento or Babybel in the dairy section. The buttermilk should be full-fat for that signature tang—none of that low-fat nonsense. Fresh garlic and onion are non-negotiable here; frozen just won't cut it for this dish's depth of flavor.
No smoked paprika? Regular paprika plus a pinch of liquid smoke gets you close. Substituting buttermilk? Plain yogurt thinned with milk works, but you'll lose some tang. For the biscuit topping, self-rising flour is a must—it keeps the texture light without needing baking powder. If you can't find it, add 1.5 tsp baking powder and 0.5 tsp salt to regular flour. The roux is where the magic happens—don't rush it. Cook it low and slow until it's a deep, nutty brown color, or you'll end up with a gluey mess.
This dish tastes even better the next day—reheats beautifully straight from the fridge. Store leftovers covered in the fridge for 4-5 days, or freeze portions for up to 3 months. For serving, I like to transfer individual portions to small casserole dishes so everyone gets their own perfect bite. The biscuit topping can be made ahead and baked fresh when ready to serve—just pop it in the oven for 12-15 minutes at 375°F.
Why You'll Love This Recipe
- Crispy Bacon Magic: I’ll be real—crispy thick-cut bacon isn’t just a garnish here. It’s the star. The salty crunch cuts through that creamy buttermilk-cheddar sauce like a knife, and honestly? That first bite is chef’s kiss. You don’t even need fancy bacon—just the good stuff from the deli section.
- One-Pot Wonder: Between us, this recipe is unfussy. Boil the pasta, make the roux in the same pot, stir in the cheese and buttermilk—no extra dishes, no stress. I’ve made it after a long day with zero cleanup guilt. Just elbow macaroni, a few minutes of stirring, and you’re done.
- Weeknight Crowd-Pleaser: This isn’t just dinner—it’s the dish that gets everyone at the table. Kids? They’ll ask for seconds. Adults? They’ll debate whether it’s better than their grandma’s. (Spoiler: it’s close.) Serve it as a side for fried chicken or a main with a simple salad—it works every time.
- Budget Stretch: Sharp cheddar and buttermilk might sound fancy, but they’re actually my secret weapon for stretching a meal. A pound of bacon and a bag of macaroni feed four for under $10, and leftovers? They reheat like a dream. Freeze half for lazy Mondays—trust me, your future self will thank you.
Step-by-step instructions for smoky bacon and buttery biscuit mac and cheese
This recipe delivers deep Southern flavor with crispy bacon, velvety cheese sauce, and flaky biscuit topping.
🔥 Step 1: Cook the Bacon and Sauté Aromatics
Place the 1 lb thick-cut bacon in a large skillet over medium heat and cook for 10-12 minutes until golden brown and crispy, stirring occasionally. Use tongs to transfer the bacon to paper towels to drain, leaving the rendered fat in the skillet.
In the same skillet, reduce heat to medium-low and add the 1 whole yellow onion and 4 cloves garlic cloves. Cook for 5-6 minutes until the onion softens and becomes translucent, and the garlic releases its fragrant aroma. This creates the flavor foundation for your mac and cheese.
🍳 Step 2: Make the Creamy Cheese Sauce
Add the 1.5 lbs elbow macaroni to a large pot of boiling salted water and cook until al dente (about 2 minutes less than package instructions). Drain and set aside.
In the skillet with bacon fat, whisk in the 0.5 cup unsalted butter and 0.5 cup all-purpose flour to form a roux. Cook for 2-3 minutes until bubbly and golden. Gradually whisk in the 1 cup heavy cream, 1 cup buttermilk, 1 tbsp Dijon mustard, 1 tsp smoked paprika, and 0.5 tsp ground black pepper. Stir in the 3 cups sharp cheddar cheese until fully melted and smooth.
🥘 Step 3: Combine Pasta and Sauce
Return the cooked macaroni to the skillet and toss gently to coat evenly in the cheese sauce. Cook for an additional 2-3 minutes until the pasta absorbs the sauce and reaches 165°F internally. The sauce should be thick enough to cling to the pasta without being gluey.
Taste and adjust seasoning with 1.5 tsp kosher salt if needed. Real talk: this is where the magic happens—the smoky bacon, tangy buttermilk, and sharp cheddar create that perfect Southern balance of richness and depth.
🍳 Step 4: Prepare the Biscuit Topping
In a separate bowl, combine the 2 cups self-rising flour and 0.5 cup cold butter cubes. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.
Add 1 cup buttermilk (yes, it looks like too much, but trust me) and gently stir until just combined. The dough should be shaggy but hold together when pressed. Turn the dough onto a lightly floured surface and pat into a ½-inch thick rectangle.
🔥 Step 5: Assemble and Bake
Preheat your oven to 375°F. Transfer the mac and cheese to a 9x13-inch baking dish and spread evenly. Drop the biscuit dough onto the top in 1-inch thick chunks, pressing down lightly to create a rustic, uneven surface.
Bake for 20-25 minutes until the biscuit topping is golden brown and the edges are crispy. The cheese should be bubbling hot, with a crispy, flaky biscuit blanket on top. Let rest for 5 minutes before serving—this ensures clean slices without losing that perfect cheese pull.
Pro Tips For Making African American Southern Mac And Cheese
- CRISP THE BACON LOW: Thick-cut bacon needs patience—cook it slow and steady at 275°F until the fat renders but the meat stays tender. I learned the hard way that blasting it on high turns it chewy, and you want every bite of that crispy edge to stay intact when it hits the cheese sauce.
- SAUTE THE FLOUR WET: After cooking the bacon, don’t just dump in the flour—toss in the buttermilk first and let it bubble for 30 seconds. Then add the flour and stir like you’re trying to win a pie-eating contest. This keeps the roux from clumping and gives the sauce that velvety Southern texture.
- SALT THE CHEESE FIRST: Grate the sharp cheddar and toss it with 1 teaspoon of salt before mixing it into the sauce. The cheese absorbs the salt better, and you won’t end up with a bland, watery mess because the salt actually melts the cheese faster and smoother.
- DON’T OVERMIX THE PASTA: Once the macaroni hits the sauce, stir it just enough to coat—then let it sit for 2 minutes. Overworking it turns the sauce gloppy, and you’ll end up with mushy noodles instead of that perfect, creamy bite. (Yes, even if you’re impatient like me.)
Perfect pairings for african american southern mac and cheese
Classic Southern Sides
This mac and cheese pairs perfectly with collard greens—slow-cooked with smoked turkey or ham hock until tender. I like to add a splash of apple cider vinegar and a pinch of sugar to balance the greens' natural bitterness.
For a complete meal, serve with buttery cornbread—the crumbly texture contrasts beautifully with the creamy mac. 🥗
Smoky BBQ Sauce Drizzle
Add a smoky kick by drizzling ½ cup BBQ sauce (I recommend Sweet Baby Ray's Original) over the top before baking. The sweet and smoky flavors complement the bacon perfectly. For extra heat, sprinkle with crushed red pepper flakes or a pinch of Cajun seasoning before serving.
Crispy Sausage Bites
Turn leftovers into crispy sausage bites by mixing shredded mac and cheese with cooked and crumbled breakfast sausage (about ½ cup). Form into small patties, chill for 30 minutes, then pan-fry in 1 tbsp bacon fat until golden brown.
Serve with a side of honey mustard for dipping—it’s a crowd-pleaser at parties! 🌶️
Beverage Pairings
For a refreshing contrast, pair this dish with sweet tea—the Southern classic that cuts through the richness.
For something stronger, try a bourbon cocktail like an Old Fashioned (2 oz bourbon, 1 tsp sugar, 2 dashes Angostura bitters) or a whiskey sour (2 oz whiskey, ¾ oz lemon juice, ½ oz simple syrup). 🍹
Spicy Hot Sauce
No Southern meal is complete without a hot sauce on the side. I reach for Crystal or Louisiana-style hot sauce (like Tabasco or Cholula) to add a tangy, spicy finish.
For a homemade twist, blend 1 tbsp hot sauce with 1 tsp honey and a pinch of smoked paprika for a sweet-spicy drizzle.
Nutrition facts
Frequently asked questions
Can I use pre-shredded cheese instead of block cheddar?
Pre-shredded cheese works in a pinch, but block cheddar melts smoother and creates that velvety texture. The anti-caking agents in pre-shredded cheese can make the sauce slightly grainy. If you must use it, choose a brand without additives like Sargento and shred it yourself for the best results.
What makes this mac and cheese different from regular Southern mac?
The key differences are the smoky bacon, buttermilk tang, and biscuit topping—classic elements in African American Southern cooking. The roux is cooked longer for deeper flavor, and the biscuit adds a rustic crunch that sets it apart from creamy baked mac versions. It's richer, smokier, and more textured!
Can I make this ahead of time?
Assemble the dish (without baking) up to 24 hours ahead and refrigerate. When ready to bake, cover with foil and cook at 350°F for 30-35 minutes (add 5-10 minutes uncovered for browning). For the biscuit topping, make it fresh and bake it on top for the last 12-15 minutes to keep it flaky.
Why did my biscuit topping turn out dense?
Overworking the dough or using warm butter are the most common culprits. Keep everything cold and handle the dough minimally. Also, make sure your self-rising flour is fresh—old flour loses its lift. For extra flakiness, chill the dough for 15 minutes before baking.
What's the best way to reheat leftovers?
Cover with foil and reheat in a 350°F oven for 15-20 minutes until warmed through. For microwave reheating, sprinkle 1 tbsp water over the surface and cover with a damp paper towel for 1-2 minutes on high. Avoid the microwave if you want to preserve the biscuit topping's texture.