Southern Baked Mac and Cheese (Soul Food Recipe!)
This Southern-style baked mac and cheese is rich, creamy, and loaded with flavor. Made with a blend of cheeses and a creamy sauce, it's baked to golden perfection with a crisp, bubbly top. Whether you’re bringing it to a Sunday dinner, holiday table, or potluck, this comforting dish is a guaranteed crowd-pleaser.
Servings: 10 Servings
Calories: 440kcal
Ingredients
- 16 ounces dried elbow macaroni
- 6 to 8 cups chicken broth or water broth adds more flavor
- 2 tablespoons unsalted butter plus more for greasing the baking dish
- 4 ounces cream cheese room temperature, cubed
- 1 12-ounce can evaporated milk
- 1 ½ cups half and half
- ½ cup sour cream
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon mustard powder
- ¼ teaspoon cayenne pepper
- Salt to taste
- 16 ounces extra sharp cheddar cheese freshly grated
- 8 ounces colby jack cheese freshly grated
- 8 ounces mozzarella cheese freshly grated
- 4 ounces smoked gouda 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 chicken broth or 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 and cubed creamed cheese. 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.
- Stir in the cheese with a wooden spoon, reserving about a cup and a half 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. Taste the mixture and add more salt to taste if needed. 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 35 to 45 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 affect melting. 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.
- Storage and Reheating
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Reheat: Cover with foil and bake at 350°F until warmed through. Add a splash of milk if needed to restore creaminess.
- Freeze: Portion into freezer-safe containers and freeze for up to 2 months.
Nutrition
Serving: 1serving | Calories: 440kcal | Carbohydrates: 36g | Protein: 20g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 88mg | Sodium: 560mg | Fiber: 1.6g | Sugar: 5.3g