Southern Baked Mac and Cheese (Soul Food Recipe)
A classic, soul food southern baked macaroni and cheese recipe that bakes up firm but creamy with a delicious crusty top. Made with evaporated milk, cream, eggs, and three types of cheeses, this mac and cheese is rich, indulgent comfort food at its best!
Servings: 10 Servings
Calories: 642kcal
Ingredients
- 16 ounces dried elbow macaroni
- 2 tablespoons unsalted butter plus more for greasing the baking dish
- 1, 12-ounce can evaporated milk
- 1 cup half and half
- ½ cup sour cream
- 1-2 teaspoons salt see note
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon mustard powder
- ¼ teaspoon cayenne pepper
- 16 ounces extra sharp cheddar cheese freshly grated
- 8 ounces colby jack cheese freshly grated
- 8 ounces monterey jack cheese freshly grated
- 2 large eggs beaten
Instructions
- Preheat your oven to 375°F. Generously butter a 9 x 13 baking dish and set aside.
- Cook the elbow macaroni noodles in salted water until they are almost al-dente and still firm to the bite. Drain the pasta, place it back in the pot, and toss it with two tablespoons of butter. Keep the pasta warm over low heat while combining the other ingredients.
- Add the evaporated milk, half and half, sour cream, and seasonings to a large mixing bowl, and whisk to combine. Taste the milk mixture and add more salt to taste until you are pleased with the flavor.
- Stir in the cheese with a wooden spoon, reserving about a cup for topping the mac and cheese. Pour the warm elbow macaroni into the bowl with the milk and cheese mixture and stir to combine all of the ingredients. Gently stir in the beaten eggs.
- Transfer the macaroni and cheese to the prepared baking dish and top with the remaining cheese. Bake the mac and cheese for 30 to 40 minutes, or until golden and bubbly. Allow the mac and cheese to cool for about 10 minutes and enjoy!
Notes
- Use freshly grated cheese! Pre-shredded cheese has anti-caking agents added that prevent it from melting as well as freshly grated cheese. Use a food processor with the grater attachment to save time.
- Taste the mac and cheese for seasoning before adding the eggs and add more salt to taste if needed.
- Leftover macaroni and cheese can be stored in an airtight container in the refrigerator for up to 5 days. Reheat mac and cheese in the microwave or oven.
Nutrition
Serving: 1serving | Calories: 642kcal | Carbohydrates: 42.3g | Protein: 31.4g | Fat: 38.2g | Saturated Fat: 24.2g | Cholesterol: 139mg | Sodium: 996mg | Potassium: 296mg | Fiber: 1.6g | Sugar: 5.3g | Calcium: 824mg | Iron: 2mg