Southern Baked Mac and Cheese

5 from 1 vote

Southern Baked Mac and Cheese

This Southern Baked Mac and Cheese is creamy, cheesy and perfectly seasoned. It satisfied all cravings for soul food! Serve as a side dish for any celebration or holiday feast.

Prep Time20

Cook Time30

Total Time50

Course: Side Dish

Cuisine: American

Keyword: southern baked mac and cheese, southern mac and cheese

Servings: servings

Calories: 467kcal

Author: TipBuzz

Ingredients

1 pound elbow macaroni 3 cups dry or 8 cups cooked, regular or whole wheat pasta
24 oz evaporated milk 3 cups, or use fresh milk
3/4 cup half and half or heavy cream
2 eggs lightly beaten
1 teaspoon garlic powder or onion powder (or a mix)
1/2 teaspoon paprika or smoked paprika
1/4 teaspoon cayenne pepper optional
1/2 teaspoon salt or to taste
1/2 teaspoon black pepper freshly ground
8 oz cheddar cheese grated (2 cups)
8 oz Monterey Jack cheese grated (2 cups), or Havarti
4-8 oz Colby cheese grated (2 cups), or Velveeta

Topping

8 oz sharp cheddar cheese or smoked cheddar (see note), grated (2 cups)

Instructions

Preheat the oven to 350°F. Grease a 9x13-inch rectangular baking pan with butter and set aside.
Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package directions.
In a medium bowl, whisk together the milk, half and half, eggs and seasonings. Then stir in the grated cheeses.
Drain the macaroni and add to the prepared pan. Pour the milk-cheese mixture on top and stir to distribute evenly.
Sprinkle the topping cheese evenly across the surface.
Bake for 30-35 minutes, or until the top is golden and bubbly. (If it's looking pale for any reason, raise the heat to 375°F for the final 15 minutes.)
Remove from the oven. Cool in the pan for at least 15 minutes before serving.

Notes

Cheeses: Grate the cheeses yourself, as pre-shredded doesn't melt as well. Note: some orange cheeses contain food dyes, but others use the natural coloring annatto, so check the label if you're concerned.
Lighter Options: You can substitute whole wheat macaroni, skim evaporated milk and reduced fat cheeses. Note that the result will still be tasty although less creamy.
Make Ahead: You can make mac and cheese up to 3 days ahead of time and reheat for 20 minutes in the oven. It also freezes for up to 3 months if wrapped tightly with foil plus plastic wrap to prevent freezer burn.

Nutrition