Spicy, creamy, crunchy–oh my! 

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Recipe: Baked Smokin' Mac and Cheese

Below the Mason-Dixon, the Easter Sunday feast is the gift that keeps on giving. What I’m referring to are the countless Easter leftovers we get to enjoy days after the holiday is over. In my house, day-after-Easter mac & cheese is the Southern cuisine we hold near and dear to our hearts – and for good reason.

There are few foods in this world more satisfying than classic macaroni and cheese; a plate full of warm mac & cheese often makes an appearance at every Southern holiday, family reunion, and church potluck. It’s a winner every time. The beloved dish pairs perfectly with fried chicken, BBQ ribs, or even honey-baked ham. Once you give our homemade recipe for this famous cuisine a try, you’ll never go back to the store-bought version. Even though it takes a bit longer to prepare, the tender noodles and lush, creamy sauce are definitely worth the extra time.

You may be wondering what makes this mac & cheese recipe so special. The answer is a combination of smoky Gouda cheese, juicy cubed ham, spicy red pepper, and a crunchy cornflake topping. It’s enough to impress even the pickiest mac & cheese critic. Of course, the dish is absolutely delectable right out of the oven, but it only improves over time. In fact, my family purposefully makes a surplus of mac and cheese to be sure we will have plenty of leftovers. Pop it in the microwave for a delicious lunch the day after Easter, and you’ll find yourself falling in love with the dish all over again. With only one hour of cooking time, making this iconic Southern cuisine is a complete no-brainer!