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Southern Mac and Cheese Recipe

Southern Mac and Cheese

Wholesome Cove
This Southern Mac and Cheese is a soul food classic baked to golden, bubbly perfection with a rich egg-and-evaporated-milk custard, three kinds of cheese, and that irresistible crispy crust on top.
It's the kind of dish that becomes a family tradition after just one bite, perfect for holidays, Sunday dinners, and every potluck in between.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Side Dish
Cuisine American
Servings 12 servings
Calories 420 kcal

Equipment

  • 9x13 inch baking dish - Ceramic or glass recommended for even heat distribution
  • Large pot - For boiling pasta
  • Large mixing bowl - For whisking the custard mixture
  • Whisk
  • Box grater or food processor with shredding attachment - For freshly grating cheese
  • Measuring cups and spoons
  • Colander - For draining pasta
  • Wooden spoon or silicone spatula
  • Baking sheet - To place under baking dish to catch drips
  • Aluminum foil - To tent if top browns too quickly

Ingredients
  

Pasta

  • 1 lb elbow macaroni - 450g

Custard Mixture

  • 3 large eggs - room temperature
  • 12 oz evaporated milk - 340g, 1 standard can
  • 1 cup whole milk - 240ml
  • 1/2 cup sour cream - 115g
  • 1 tsp salt - plus more for pasta water
  • 1/2 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp smoked paprika
  • 1/4 tsp dry mustard powder
  • 1/2 tsp hot sauce - optional but recommended

Cheese Filling

  • 6 oz Velveeta cheese - 170g, cut into small cubes
  • 2 cups sharp cheddar cheese - 226g, freshly grated, divided (1.5 cups for filling, 0.5 cup for topping)
  • 1 cup Colby Jack cheese - 113g, freshly grated
  • 4 tbsp unsalted butter - 57g, cut into small pieces

Cheese Topping

  • 1/2 cup mild cheddar cheese - 57g, freshly grated

Instructions
 

  • Bring a large pot of generously salted water to a rolling boil, then add the elbow macaroni and cook for 2 minutes longer than the package maximum time. Drain in a colander, rinse briefly with cold water, and set aside.
  • Preheat the oven to 350°F (175°C). Grease a 9x13-inch (23x33cm) baking dish with butter or nonstick spray and set it on a rimmed baking sheet.
  • In a large bowl, whisk together the eggs, evaporated milk, whole milk, sour cream, salt, black pepper, garlic powder, onion powder, smoked paprika, dry mustard, and hot sauce until fully combined and smooth.
  • Transfer the drained macaroni to the prepared baking dish, then scatter the cubed Velveeta, 1.5 cups of the sharp cheddar, all of the Colby Jack, and the butter pieces evenly over and through the pasta. Toss gently with a spatula to distribute.
  • Pour the custard mixture slowly and evenly over the pasta, then press down gently with a spatula so the macaroni is mostly submerged. Let it sit for 2 to 3 minutes to settle.
  • Mix the remaining 0.5 cup sharp cheddar with the mild cheddar and sprinkle evenly over the top, then bake uncovered at 350°F (175°C) for 40 to 45 minutes, until the top is golden brown and the center is just set with a slight jiggle.
  • Remove from the oven and let the mac and cheese rest for at least 10 minutes before serving so the custard fully sets and portions scoop cleanly.

Notes

  • Always grate your own cheese. Pre-shredded bags contain anti-caking agents that cause a grainy, less creamy sauce.
  • Do not skip the Velveeta. It acts as an emulsifier, keeping the interior silky and preventing the cheese from separating or turning greasy.
  • Cook the pasta 2 minutes longer than the package maximum. Slightly overcooked pasta absorbs less liquid in the oven, resulting in a creamier finished dish.
  • Use room-temperature eggs. Cold eggs can cause the custard to cook unevenly and leave streaks in the filling.
  • Let the dish rest for a full 10 minutes after baking before scooping. The custard continues setting as it cools, and cutting in too early will result in a loose, soupy texture.
  • Make-ahead tip: Assemble the dish completely through adding the cheese topping, cover tightly, and refrigerate up to 24 hours. Bake from cold, adding 10 to 15 extra minutes to the bake time.
  • Storage: Leftovers keep in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave with a splash of milk, stirring between 60-second intervals.
  • Freezer tip: Freeze baked portions individually for up to 2 months. Thaw overnight in the refrigerator before reheating.
  • For a crispier top crust, move the dish to a higher oven rack for the last 5 minutes of baking, or broil for 2 to 3 minutes. Watch closely to avoid burning.
  • No-Velveeta substitute: Replace the Velveeta with 4 oz of cream cheese cut into cubes for a similar creaminess and body.

Nutrition

Serving: 1ServingCalories: 420kcalCarbohydrates: 38gProtein: 18gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 105mgSodium: 580mgPotassium: 240mgFiber: 1.5gSugar: 6gVitamin A: 15IUVitamin C: 1mgCalcium: 38mgIron: 10mg
Keyword baked mac and cheese, holiday side dish, soul food mac and cheese, Southern comfort food, southern mac and cheese
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