Creamy Southern Style Mac &Cheese (No Roux – No Egg!)
Dec 14, 2025, Updated Feb 05, 2026
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Key Ingredients
Elbow or Pipette Rigate Pasta
These shapes hold onto the sauce beautifully, ensuring every bite is coated in rich, creamy cheese.
Heavy Cream & Whole Milk
The foundation of the sauce. This combination creates a smooth, luxurious texture without the need for a roux or eggs.
Cream Cheese
Adds body and silkiness to the sauce, helping everything melt together smoothly with no grainy texture.
Four-Cheese Blend (Mozzarella, Smoked Gouda, Colby Jack, Cheddar)
Mozzarella brings stretch, smoked gouda adds depth and subtle smokiness, Colby Jack melts effortlessly, and cheddar delivers that classic mac and cheese flavor.
Butter
Enhances richness and rounds out the sauce, giving it that unmistakable Southern comfort-food finish.
Chicken Bouillon
Used in both the pasta water and sauce to build deep, savory flavor that goes beyond basic salt.
Paprika
Adds warmth and a light smoky note that complements the cheeses without overpowering them.
AP Seasoning & Buttery Garlic Pepper Seasoning
These seasonings layer in balanced savory flavor and a gentle garlic finish that ties the dish together.
Why This Recipe Is Great
If you’re looking for the ultimate creamy mac and cheese, this recipe delivers everything people crave in a homemade version — rich, velvety cheese sauce, perfectly cooked pasta, and bold, savory flavor in every bite.
This recipe is perfect for those that do not wish to use an Egg or Roux for their cheese sauce (here is my egg recipe and my roux recipe)
What makes this mac and cheese special is the four-cheese blend combined with heavy cream, whole milk, and cream cheese. There’s no gritty texture, no dry pasta, and no bland sauce. The addition of chicken bouillon builds deep, savory flavor without overpowering the cheese, while paprika adds warmth and subtle smokiness.
This recipe works beautifully as:
- A holiday side dish (pair this with Ham Recipe , prime rib or smothered turkey wings)
- A weeknight comfort meal
- A make-ahead mac and cheese
- A base for add-ins like lobster, crab, or smoked meats
Whether you’re serving a crowd or cooking for family, this mac and cheese is guaranteed to disappear fast.
Quick Look: Creamy Southern Style Mac & Cheese (No Roux, No Egg)
⏱ Prep Time: 20 minutes
🔥 Cook Time: 35 minutes
⏳ Total Time: 55 minutes
🍽️ Servings: 8–10
⚡ Calories: ~968 per serving
🧀 Flavor Profile: Ultra-creamy, cheesy, savory with subtle smokiness
👌 Difficulty: Easy, beginner-friendly Southern comfort food
Table of Contents
Pro Tips for the Best Mac and Cheese
- Shred your own cheese for the smoothest sauce — pre-shredded cheeses contain anti-caking agents that affect texture.
- Season the pasta water with chicken bouillon instead of just salt for extra depth of flavor.
- Keep the heat medium-low when melting cheese to avoid breaking the sauce.
- Add cheeses in stages, not all at once, for better emulsification.
- Use pipette rigate or elbow pasta so the sauce clings to every bite.
- This recipe can be served stovetop creamy or finished in the oven southern style baked, if desired.
Step-by-Step Directions
1. Cook the Pasta
Bring a large pot of water to a boil. Season generously with chicken bouillon. Cook the pasta until just al dente according to package instructions.
Reserve ½ cup of pasta water, then drain and set aside.
2. Start the Cream Sauce
In a large pot or deep skillet over medium heat, melt the butter. Add heavy cream and whole milk, stirring to combine.
Season with:
- Chicken bouillon (to taste)
- AP seasoning
- Buttery garlic pepper seasoning
- Paprika
Bring the mixture to a gentle simmer — do not boil.
3. Melt the Cream Cheese
Add the cream cheese to the warm cream mixture.
Whisk until completely smooth and fully melted. This creates the ultra-creamy base for your mac and cheese.
4. Add the Cheese Blend
Lower the heat and add cheeses gradually:
- Mozzarella
- Smoked gouda
- Colby jack
- Cheddar
Stir constantly, allowing each cheese to melt before adding the next.
If needed, loosen the sauce with a splash of reserved pasta water or warm milk.
Combine Pasta and Sauce
Add the cooked pasta to the cheese sauce.
Stir until every piece is fully coated in the creamy four-cheese sauce. Taste and adjust seasoning as needed.
Add to a casserole dish and bake at 350 degrees for about 30-35 minutes. Allow the Mac and cheese to rest for 15 minutes before serving. (My favorite cheese to use for the topping is Colby Jack!)
FAQ
Can I make this mac and cheese ahead of time?
Yes. Store covered in the refrigerator for up to 3 days. Reheat gently with a splash of milk or cream to restore creaminess.
Can I bake this mac and cheese?
Absolutely. Transfer to a greased baking dish, top with more cheese, and bake until bubbly and lightly golden.
What protein can I add to this mac and cheese?
Lobster, crab, shrimp, pulled chicken, smoked sausage, or bacon all pair well.
Why use chicken bouillon instead of salt?
Chicken bouillon adds umami and depth, making the cheese flavor richer without overpowering it.
If you make this Ultra-Creamy Four-Cheese Mac and Cheese, let me know how it turned out! Leave a comment below, rate the recipe, and tag me on social media so I can see your version.
Creamy Southern Style Mac & Cheese (No Roux, No Egg)
Ingredients
- 1 lb elbow or pipette rigate pasta
- 3 cups heavy cream
- 1 cup whole milk
- 2 –3 tbsp butter
- 8 oz cream cheese
- 1 cup mozzarella cheese shredded
- 1 cup smoked gouda cheese shredded
- 2 cups Colby Jack cheese shredded
- 1 cup cheddar cheese shredded
- Chicken bouillon to taste (for pasta water and sauce)
- AP seasoning to taste
- Buttery garlic pepper seasoning to taste
- 1 –2 tbsp paprika
Instructions
- Bring a large pot of water to a boil and season generously with chicken bouillon. Cook the pasta until just al dente according to package directions, then reserve ½ cup of the pasta water, drain, and set the pasta aside.
- In a large pot or deep skillet over medium heat, melt the butter, then add the heavy cream and whole milk. Stir to combine and season with chicken bouillon, AP seasoning, buttery garlic pepper seasoning, and paprika. Bring the mixture to a gentle simmer, being careful not to let it boil.
- Add the cream cheese to the warm cream mixture and whisk until completely melted and smooth, creating a rich, creamy base for the sauce.
- Reduce the heat to low and add the mozzarella, smoked gouda, Colby Jack, and cheddar cheeses gradually, stirring constantly and allowing each addition to fully melt before adding more. If the sauce becomes too thick, loosen it with a splash of reserved pasta water or warm milk.
- Add the cooked pasta to the cheese sauce and stir until every piece is evenly coated. Taste and adjust seasoning as needed.
- For a baked version, transfer the mac and cheese to a greased baking dish, top with additional Colby Jack cheese, and bake at 350°F for 30–35 minutes until bubbly. Allow it to rest for 15 minutes before serving.
Notes
- Shred your own cheese for the smoothest texture
- Keep heat low when melting cheese to prevent a grainy sauce
- Can be served stovetop creamy or baked Southern-style
- Great base for add-ins like lobster, crab, bacon, or smoked sausage
so good!
Wow!! I made this as soon as I saw it posted! Delicious