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A graphite Staub gratin dish with baked macaroni and cheese on a white countertop.

Southern Baked Mac and Cheese

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5 from 21 reviews

Description

The best southern baked mac and cheese recipe. It’s deeply savory and super cheesy with the perfect texture. Make this delicious dish for weekday dinners, potlucks and Thanksgiving.

Ingredients

Units Scale
  • 2 1/2 cups (10 oz) elbow macaroni, uncooked*
  • 2 eggs, lightly beaten
  • 1 (12-oz) can evaporated milk
  • 1/2 cup whole milk
  • 1 tablespoon granulated sugar
  • 1 teaspoon kosher salt, or as desired
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon dry ground mustard
  • 1/2 teaspoon smoked paprika
  • 1/2 cup (1 stick) butter, cut into tiny pieces
  • 1/2 cup sour cream
  • 1/2 pound Velveeta, cut into small cubes
  • 4 oz Colby Jack cheese, shredded (1 1/2 cups)
  • 4 oz Monterey Jack cheese, shredded (1 1/2 cups)
  • 4 oz sharp cheddar cheese, shredded (1 1/2 cups)
  • 4 oz mild cheddar cheese (or American cheese), shredded

For creamier/saucier mac & cheese: Use just 2 cups (8 oz) elbow macaroni, uncooked.

Instructions

RECIPE PREP

  1. Adjust oven rack to the center position. Preheat oven to 350°F.
  2. In heavily-salted water (it should taste like the ocean), boil pasta al dente according to package directions. Do not overcook! Drain well.
  3. Grease the sides and bottoms of two square 8 x 8-inch baking pans (or 1 9 x 13-inch baker) with butter. Or use a pair of gratin dishes.

Recipe Steps

  1. Transfer cooked and drained elbow macaroni to a large batter bowl. Set aside.
  2. In a separate bowl, whisk together eggs, evaporated milk, and whole milk, sugar, salt, white pepper, black pepper, dry mustard and smoked paprika. 
  3. Pour wet mixture over the macaroni. Briefly mix with a spatula or spoon to combine. Add butter, sour cream, cubed Velveeta, Colby Jack, Monterey Jack, and sharp cheddar. Fold and mix to incorporate.
  4. Transfer mac and cheese mixture to prepared baking pan(s). Sprinkle mild cheddar cheese (or American cheese) over the top. Bake 40-45 minutes, or until the casserole is bubbly with a lightly-golden crust. Don’t over-bake this dish. The cheese mixture can become dry and the noodles mushy.
  5. Let mac and cheese cool for 10 minutes before serving. Enjoy this dish while it’s warm and creamy!

Equipment

Notes

  • Why cook pasta al dente? This prevents the noodles in the finished dish from being limp. The noodles will continue to cook in the oven.
  • How to add a crunchy topping: This delicious dish has a beautiful golden crust that doesn’t need a crumb topping to make it better. But if you prefer a hearty crunch, sprinkle with lightly-crushed potato chips or corn chips just before serving.
  • How to store make-ahead mac & cheese: Once completely cooled, cover the dish tightly with plastic wrap. Immediately refrigerate the cheesy casserole. It will stay fresh in the fridge for up to 3 days.
  • Prep Time: 10 Minutes
  • Cook Time: 40 Minutes
  • Category: Pasta
  • Method: Oven
  • Cuisine: African American

Find it online: https://www.confettiandbliss.com/baked-mac-and-cheese/