Southern Baked Macaroni and Cheese is a classic soul food dish. It’s cheesy, flavorful and so comforting you won’t be able to resist getting seconds.
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The holidays are right around the corner so I had to share my favorite Southern Baked Macaroni and Cheese recipe with you. Stove top Mac and Cheese is a staple in our house but it’s typically only around the holidays that I would make (or ask my mom to make) old school baked macaroni and cheese.
This type of baked Mac and Cheese is a staple on any soul food menu and holiday table. Why? Because it’s the ultimate comfort food.
What’s Southern Macaroni and Cheese?
Southern Macaroni and Cheese typically has a few elements that other mac and cheese does not. One is addition is evaporated milk and several different cheeses. I like to use a mix of aged Vermont cheddar, Colby Jack and sharp cheddar. What makes it Southern is that the combination of milk, eggs and cheese make it more like a savory custard. It’s what holds it together and makes it firm. Last and most importantly, it’s the love it’s made with.
Yay or Nay for Velveeta
This Southern Baked Macaroni and Cheese recipe is based on how I remember my mom making it when I was a little girl. There was a cheese sauce and shredded cheese. It makes it wonderful and cheesy. Now she uses velveeta as her cheese sauce and then adds in extra cheese. This recipe does not use velveeta .
Cooking Tips, Tricks & Hints
- Use block cheese (pre-shredded cheese has potato starch to keep it from clumping)
- generously salt water
- Season and taste
- Make a cheese sauce and use shredded cheese
What You’ll Need
Southern Style Baked Macaroni and Cheese
Southern Baked Macaroni and Cheese
- 16 ounces elbow macaroni
- 1 cup milk
- 1 12 ounce can evaporated milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 cups sharp cheddar cheese shredded
- 1 cup aged Vermont cheddar
- 2 large eggs lightly beaten
- 2 tablespoons butter
- 2 cups Colby jack cheese shredded (reserve 1 cup)
- paprika optional
- Pre-heat oven to 350 degrees F. Bring a large pot of well salted water to a boil.
- Once boiling, add macaroni and cook according to package just short of al dente. Transfer to a colander and rinse under cold water to stop macaroni from cooking. Place macaroni to the side.
- Shred all cheese and place in a large bowl. It's ok to mix the cheese just leave at least 1 cup of cheese to top the macaroni in the end.
- In a saucepan over medium heat add milk and cheese. Whisk until combined. Then salt and pepper to taste and remove from heat.
- Whisk in evaporated milk. Then gentle whisk in lightly eggs.
- Butter your 9 x 13 baking dish and add macaroni.
- Pour cheese mixture over macaroni and make sure cheese covers all of the noodles.
- Mix in some of the remaining cheese then top with the rest. Then sprinkle with paprika.
- Baked for 35 to 45 minutes.
- Let cool for about 10 – 15 minutes or until fully firm and no longer jiggly.
Serve this southern style macaroni and cheese with baked fried chicken meatloaf or by it’s self.
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Leave me a comment and let know when you make this recipe for your family.
From our family to yours and made with love.