Southern Baked Macaroni And Cheese Recipe

I finally nailed The Best Southern Mac and Cheese by slipping one unexpected ingredient into the sauce.

I’m not saying this is perfect but I call it The Best Southern Mac And Cheese. I grew up watching my aunt pull a bubbling casserole from the oven, the elbow macaroni swimming in a river of sharp cheddar cheese that grabbed you at first bite.

It’s loud, it’s unapologetic, and it makes people talk, in a good way. I’ve tweaked it over years, learned when to stop fussing, and honestly sometimes I still burn the top a little and prefer it.

If you like bold, creamy soul food this might make you rethink what mac and cheese can be.

Ingredients

• Elbow macaroni: Primarily carbs for energy, little fibre, holds sauce well, makes dish filling.
• Sharp cheddar cheese: High in protein and calcium, rich and salty, gives that tangy cheesy punch.
• Velveeta (optional): Adds ultra creamy texture, processed so less natural, melts perfectly into sauce.
• Whole and evaporated milk: Creamy fats boost body and mouthfeel, adds richness not sweetness.
• Eggs: Bind the casserole, add protein and silkiness, help set when baked.
• Panko crumbs or Ritz topping: Creates crunchy golden crust, adds texture contrast, buttery salty finish.
• Worcestershire, mustard, paprika, cayenne: Add savory depth, lift flavor, paprika gives smoky warmth.

Ingredient Quantities

• 1 lb elbow macaroni (about 450 g)
• 6 tbsp unsalted butter, divided
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 cup evaporated milk
• 2 large eggs
• 4 cups sharp cheddar cheese, shredded (about 16 oz / 450 g)
• 8 oz Velveeta cheese, cubed (optional)
• 4 oz cream cheese, softened
• 1 tsp Worcestershire sauce
• 1 tsp dry mustard powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper or a few dashes hot sauce (optional)
• 1 cup panko breadcrumbs or crushed Ritz crackers
• 2 tbsp melted butter for topping

How to Make this

1. Preheat oven to 350 F and butter a 9 by 13 inch baking dish.

2. Bring a large pot of salted water to a boil, cook 1 lb elbow macaroni until one to two minutes shy of al dente, drain and set aside, reserving about 1/2 cup of the pasta water.

3. In a large saucepan melt 4 tbsp of the butter over medium heat, whisk in 1/4 cup all purpose flour and cook about one to two minutes while stirring until it smells nutty.

4. Slowly whisk in 2 cups whole milk and 1 cup evaporated milk until smooth, bring to a gentle simmer and let thicken, reduce heat low.

5. Beat 2 large eggs in a small bowl and temper them by whisking in a few tablespoons of the hot milk mixture, then stir the egg mixture back into the sauce off heat or over very low heat so they don’t scramble. Add 4 oz cream cheese and stir until melted and silky.

6. Add most of the 4 cups shredded sharp cheddar, reserving about 1 cup for the top, and the 8 oz cubed Velveeta if using, stirring until melted and smooth. Stir in 1 tsp Worcestershire sauce, 1 tsp dry mustard powder, 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika and 1/4 tsp cayenne or a few dashes hot sauce if you like heat. Taste and adjust seasoning.

7. Fold the cooked macaroni into the cheese sauce until evenly coated, add a splash of the reserved pasta water if the sauce seems too thick, don’t overmix.

8. Pour the mac and cheese into the prepared dish, sprinkle the reserved 1 cup cheddar evenly on top.

9. Combine 1 cup panko breadcrumbs or crushed Ritz crackers with the remaining 2 tbsp melted butter, scatter the crumb mixture over the cheese, cover loosely with foil and bake 25 to 30 minutes until bubbly. Remove foil and bake another 10 to 15 minutes until the top is golden and crispy.

10. Let the casserole rest about 10 to 15 minutes so it sets up before serving. Tip: use freshly shredded cheddar for best melt and flavor, and resist overcooking the pasta since it will finish in the oven.

Equipment Needed

1. 9 by 13 inch baking dish, buttered
2. Large pot for boiling the pasta
3. Colander to drain the macaroni
4. Large saucepan for the cheese sauce
5. Whisk and a heatproof rubber spatula or wooden spoon
6. Measuring cups and teaspoons
7. Box grater or food grater for shredding cheddar
8. Small bowl for beating and tempering the eggs
9. Baking sheet to catch drips plus oven mitts for safety

FAQ

Southern Baked Macaroni And Cheese Recipe Substitutions and Variations

• Elbow macaroni: swap for medium shells or cavatappi, both catch the sauce and cook in about the same time.
• Evaporated milk or whole milk: no evaporated milk? use the same amount of whole milk or one cup half and half for extra richness, or simmer regular milk until reduced by about one third to mimic evaporated milk.
• Velveeta or cream cheese: omit Velveeta and add about eight ounces extra sharp cheddar plus a few tablespoons milk to keep it smooth; swap cream cheese for equal parts mascarpone or ricotta for a similar creamy texture.
• Panko breadcrumbs or crushed Ritz: use crushed plain potato chips, crushed cornflakes, or regular breadcrumbs mixed with two tablespoons melted butter for a crunchy topping, or just sprinkle extra shredded cheese if you want less crunch.

Pro Tips

– Shred your cheddar fresh, not the pre-shredded stuff. Pre-shredded has anti caking junk that stops it from melting smooth, and honestly it tastes brighter when you do it yourself.

– Temper the eggs slowly and keep the heat really low. If the sauce ever looks grainy or like it’s starting to scramble, pull it off the heat and whisk like crazy, it will come back together if you act fast.

– Use that reserved pasta water in tiny splashes to loosen the sauce if it feels gluey. The starchy water helps the sauce cling without getting gummy, but add it little by little so you dont make it soupy.

– Make the topping count: mix crumbs with plenty of melted butter and spread evenly so every bite gets crunch. If you want extra color, move the pan up for a quick 60 to 90 second broil at the end but watch it the whole time, it goes from perfect to burned real quick. Let it rest 10 to 15 minutes before serving so it sets up and slices clean.