For a dish that’s as comforting as it is satisfying, Southern Baked Macaroni and Cheese stands out as a classic. This recipe enriches tender macaroni with a luscious, cheesy custard, resulting in a savory delight that begs for a second helping.
It’s an ideal side or main dish crafted with just the right blend of cheeses to achieve that quintessential soul food goodness.
- Cuisine: Southern
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Servings: 6-8
Why You’ll Love This Recipe
- Takes less than an hour to make, from start to finish.
- Perfectly creamy with a combination of three cheeses.
- Uses a simple, pantry-friendly custard base for an extra smooth texture.
- The lightly browned, bubbly top brings an irresistible oven-baked touch.
Ingredients
- 8 to 10 ounces elbow macaroni: This pasta is traditionally used for its shape and texture, catching the cheese sauce beautifully.
- ½ cup whole milk: Adds creaminess. You can use 2% milk for a lighter option.
- 1 (12-ounce) can evaporated milk: Provides richness, crucial for the custard. If unavailable, use an equal amount of heavy cream.
- 2 eggs, lightly beaten: Helps set the custard, binding the macaroni together.
- 1½ teaspoons white pepper: Offers a gentle heat without altering the color.
- 1½ teaspoons granulated sugar: Balances the cheese’s saltiness subtly.
- ½ teaspoon salt (or to taste): Enhances overall flavor; adjust based on cheese saltiness.
- ½ cup (1 stick) butter, cut into small pieces: Melts into the pasta for a buttery, rich mouthfeel.
- 2 tablespoons sour cream: Adds tang and creaminess, essential for the custard.
- ½ pound Velveeta, cut into small chunks: Provides a velvety, processed cheese experience. Substitute with American cheese if needed.
- 8 ounces shredded Colby-Jack cheese (or 4 ounces Colby and 4 ounces Monterey Jack): Balances flavor with mild creaminess.
- 4 ounces shredded sharp cheddar cheese: Adds a robust, authentic cheese taste.
- 1 cup shredded mild cheddar cheese: Tops the dish, melting into a delectable golden crust.
How to Make It
Step 1: Cook the Pasta
Preheat your oven to 350ºF. In a large pot, bring water to a rolling boil and salt it generously. Cook the elbow macaroni to al dente, just shy of what the package claims, ensuring it maintains some bite. Drain well and spread the macaroni evenly in a 9″ x 13″ baking dish. This allows the pasta to absorb more flavor during baking.
Step 2: Make the Custard Mixture
Using the same pot (less cleanup!), whisk together whole milk, evaporated milk, lightly beaten eggs, white pepper, sugar, and salt until smoothly combined. Pour this custard over the cooked macaroni, ensuring each piece is coated, which helps to bind and set once baked.
Step 3: Assemble the Cheese Layers
Add the small butter pieces, sour cream, Velveeta, shredded Colby-Jack, and sharp cheddar cheeses to the macaroni. Stir gently to incorporate the cheeses evenly. Top with the shredded mild cheddar to create a delicious, bubbly crust during baking.
Step 4: Bake
Bake uncovered for 35 to 40 minutes or until the top is lightly browned and bubbly. This baking process melds the cheeses into the custard, creating a firm yet creamy consistency. Allow the dish to rest for about 10 minutes before serving, which ensures neat portions and enhances flavor development.
Recipe FAQs
Can I make this dish ahead of time?
Yes, you can prepare the macaroni with the custard mixture and cheeses, cover it, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the bake time if cooking from cold.
What can I use if I don’t have Velveeta?
If you’re out of Velveeta, American cheese slices can be a suitable substitute. They mimic the melting quality and mild flavor of Velveeta, delivering that familiar creamy texture.
How do I adjust the recipe for different cheese flavors?
Feel free to adjust the mix of cheeses according to your preference. For a sharper flavor, increase the sharp cheddar. For added creaminess, consider expanding the proportion of mild cheese.
