Southern Baked Mac and Cheese (Soul Food Recipe)
Our Southern baked mac and cheese is rich, creamy, and loaded with cheddar, Monterey Jack, and mozzarella. Eggs and evaporated milk create that classic custard texture. Baked golden on top, it’s perfect for Sunday dinners, cookouts, or holiday gatherings!
Servings: 8
Calories: 647kcal
Equipment
- 9x13-inch baking dish
- cheese grater for shredding block cheese
- Hand mixer to mix the eggs, milk, and half-and-half together
Ingredients
- 2 cups cavatappi or elbow macaroni, shells, etc. (uncooked)
- 3 large eggs room temperature
- 1 (12-ounce) can evaporated milk room temperature
- 1 ½ cups half & half room temperature
- 1 (8-ounce) block mild cheddar cheese shredded (or cubed), room temperature
- 1 (8-ounce) block Monterey jack cheese shredded (or cubed), room temperature
- 1 (8-ounce) block sharp cheddar cheese shredded (or cubed), room temperature
- 1 (8-ounce) package Kraft Mozzarella Shredded Cheese with a Touch of Philadelphia for a Creamy Melt room temperature
- 2 teaspoons Diamond Crystal Kosher Salt (start with less and adjust to taste if using any other type of salt)
- ½ teaspoon ground black pepper
Instructions
- Preheat oven to 350°F (175°C).
- Bring a large pot of water to a boil. Cook macaroni according to the package instructions, until al dente, about 8-10 minutes. Drain and set aside.
- Beat eggs in a large bowl until they get frothy. Add evaporated milk and stir. Pour in half & half and keep mixing until blended well.
- Add shredded cheese to the mixture, but reserve ½ cup of sharp cheddar and ½ cup of Monterey jack cheese for later.
- Gently fold in cooked macaroni into the cheesy milk mixture. Season with salt and black pepper, and any additional seasonings if using. Stir until well-coated.
- Spray baking dish with non-stick cooking spray or grease with butter, then transfer mac and cheese to greased dish.
- Sprinkle reserved sharp cheddar and Monterey jack cheese on top of the macaroni.
- Bake at 350°F, uncovered, for about 40 minutes, or until it is golden and bubbly.
- Allow it to sit for 10-15 minutes before serving so that it can settle and thicken.
Video
Notes
- Substitutions: Use your favorite cheese! Smoked cheddar, Colby Jack, Pepper Jack, cream cheese, and Gouda are great options. Swap out evaporated milk for heavy cream if you want it more rich, or choose whole milk or half & half for a lighter dish.
- Pasta: Cook macaroni until it’s just tender but still a little firm (al dente). Drain it well to avoid extra moisture that can make the mac and cheese runny.
- Resting Time: Let the mac and cheese sit for at least 15 minutes after baking so it thickens and holds together better.
- Cheese: Use good-quality block cheese for smooth melting. Avoid pre-shredded cheese because it may not melt as well.
- Cover the Top: If the top browns too fast but the inside isn’t done, loosely cover the dish with foil, then remove it near the end to get a golden crust.
Nutrition
Calories: 647kcal | Carbohydrates: 21g | Protein: 36g | Fat: 47g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 201mg | Sodium: 1428mg | Potassium: 368mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1447IU | Vitamin C: 1mg | Calcium: 952mg | Iron: 1mg
