Best Southern Baked Mac and Cheese Recipe
A good southern baked mac and cheese should taste bold and feel rich with each bite. It should bake up creamy inside, with a golden cheesy top. For me the the ultimate southern baked mac and cheese should never be dry, grainy, or bland.
This recipe is all about the details that matter. How to undercook the pasta slightly, shred your own cheese for a smooth melt, and bake just until the center sets. I will also show you how to choose your method: custard-style with eggs for a restaurant-quality baked mac and cheese that your whole family will love.
This Southern baked mac and cheese is best for any meal where you want a rich, crowd-pleasing comfort side dish. Its a classic centerpiece for your Sunday dinner, a family gathering or a holiday spread. Dealing with picky eaters, rest assured they will scoop up this mac and cheese.
It pairs beautifully with BBQ ribs, pulled pork, brisket, smoked chicken. For some fresh balance, finish it off with some greens be it collard greens, green beans, or simple salad
Serve it as main dish for dinner with a salad or roasted broccoli or as Meatless comfort meal when you want something filling and cheesy.
How to make southern baked mac and cheese
Southern baked mac and cheese should feel rich and intentional, not like boxed mac with extra cheese. Here are all the ingredients you need to make it at home.
- 225g or 1/2lb Sharp cheddar ( shredded)
- 225g or 1/2lb Colby jack ( shredded )
- 225g or 1/2lb American cheese ( shredded )
- 125g or 1c parmesan ( grated )
- 450g or 1lb elbow macaroni
- 3 eggs
- 125g or 1/2c sour cream
- 2 12oz/350ml cans evaporated milk
- 2g or 1tsp black pepper
- 8g or 1 3/4tsp salt
- 115g or 1 stick unsalted butter, melted
1.Start by shredding your cheese, you never want to make your mac and cheese with store-bought shredded cheese as they contain a lot of anti-caking agents that will mess up the texture of your mac. Use a grater or better yet a food processor to shred your cheese.
2. Boil your pasta in well-salted water. We want it al dente not fully cooked. Once cooked, drain the pasta and then let it steam dry for 1 to 2 minutes. Drop in your stick of softened butter into the cooling pasta for extra richness.
3. In a large bowl, make the egg custard by combining your eggs, sour cream, evaporated milk, and seasoning (salt, pepper, garlic, onion, paprika, optional cayenne). Whisk everything until smooth and well combined. The mixture should look smooth and creamy (NOT FOAMY)
4. In a large bowl, combine your pasta and egg custard mixture. Also add most but not all of your cheese blend. Remember to leave set aside about 20% of the cheese blend for the topping. Combine the mixture. It will look soup but trust the process, the pasta is going to swell up and absorb a lot of the liquid when cooking, so don’t worry.
5. Pour the mixture into 9×13 baking dish and smooth it out before topping with a generous amount of the cheese mix you had set aside earlier.
6. Bake it at 375F ( 190C ) FOR 35 – 40 minutes till bubbling and cooked to golden perfection.
7. Allow the mac and cheese to cool and firm up, about 20-minutes before slicing.
8. Serve with some BBQ ribs and a simple salad for a finger-licking delicious dinner.
Important Recipe Notes
- For a truly southern mac and cheese, elbow macaroni should be your pasta of choice. It’s a classic for a reason as it tends to cook very evenly.
- It is important that you cook the pasta just under al dente to avoid mushy noodles. Remember, it will absorb a lot of liquid and also finish baking in the oven.
- This mac and cheese sets up firm, so avoid overbaking it as it will only end up dry. Bake it until it is mostly set, but still has a little jiggle.
- If you’re trying this recipe for the first time, eggs used in the recipe do not make it taste “eggy” as it is balance with evaporated milk used and cheese mix.
- A true southern mac and cheese uses a 3-cheese milk for the perfect blend. Sharp cheddar is for flavor. Monterey Jack, Colby Jack, or mild cheddar is for that perfect cheese pull with each slice. Parmesan for finishing and perfectly golden crust.
- Never use store-bought pre-shredded cheese. They often contain a lot of anti-caking agents that will mess up with the texture of your mac and cheese. Buy cheese blocks and shred them at home. Plus, it’s much cheaper this way.
- Want to make the recipe ahead? Assemble it the day before, refrigerate, then bake fresh. Hold back the final cheese topping until right before baking for the best top.
Best Southern Baked Mac and Cheese Recipe
Ingredients
Method
- Start by shredding all your cheese
- Boil your pasta in well-salted water as per package instructions until al-dente
- Once cooked, drain the pasta and then let it steam dry for 1 to 2 minutes
- Drop in your stick of softened butter into the cooling pasta for extra richness.
- In a large bowl, make the egg custard by combining your eggs, sour cream, evaporated milk,
- Season with salt and black pepper
- Whisk everything until smooth and well combined
- In a large bowl, combine your pasta and egg custard mixture
- Also add most but not all of your cheese blend. Stir to combine
- Pour the mixture into 9×13 baking dish
- Smooth it out and top with a generous amount of the cheese mix you had set aside
- Bake it at 375F ( 190C ) FOR 35 – 40 minutes
- Allow the mac and cheese to cool for 20-minutes.
- Serve and enjoy!!