Southern Baked Mac and Cheese
My Southern baked mac and cheese is made without a roux. It’s extra creamy, cheesy, and perfect for holidays or any Sunday supper.
You may also love my mac and cheese with ham and hamburger corn casserole.
Why You’ll Love It
This baked mac and cheese is straight-up comfort food. It’s rich, creamy, and packed with three kinds of cheese. Plus, it gets a little extra creaminess from sour cream and evaporated milk.
There’s no roux, no flour, and no complicated steps. Just stir everything together, pour it into the pan, and bake until the edges bubble and the top gets golden brown and melted.
It’s perfect for holidays, potlucks, or any weeknight that needs a a little soul food. I serve it with BBQ ribs or fried chicken, but it also holds its own as a main dish.
If you’re into Southern mac and cheese that’s thick and custardy in the middle with cheesy edges, you’re in the right place.
How to Make Southern Baked Macaroni and Cheese
Start by heating the oven to 350°F, and grease a 9×13-inch pan.
Boil the noodles in salted water until they’re just a tiny bit underdone, about a minute or two shy of the box instructions.
Combine the hot pasta with melted butte. Then stir in some of the cheddar and Monterey Jack cheese, and all of the Velveeta. Mix until the pasta is well coated and cheesy.
In a separate bowl, whisk the eggs, evaporated milk, whole milk, sour cream, and seasonings. Pour the custard mixture into the cheesy pasta and combine.
Spoon it into the prepared baking dish. Sprinkle the remaining cheddar and Jack cheeses over the top.
Bake for 30 to 35 minutes. The center should be creamy and the edges bubbling. If you like a deeper golden top, broil it for a minute or two right at the end.
Let it rest for 10 minutes before serving. This helps it set while staying creamy.
Quick Tip
This mac and cheese has the best texture about 10 minutes after it bakes. It’s really creamy and scoopable. If it sits and cools, it firms up and you’ll be able to cut it into squares.
Serving Options
Not only is this baked mac and cheese great as a Thanksgiving side, but I also love to serve it with my baked flounder, mahi mahi, and low country boil.
How to Store Leftovers
Leftovers keep in the fridge for 3 to 4 days. Store them in an airtight container and reheat in the microwave or oven. Add a splash of milk if it needs to loosen up.
Ingredients
- 12 ounces elbow macaroni
- ¼ cup unsalted butter, melted
- 3 cups shredded sharp cheddar cheese, divided
- 1 cup shredded Monterey Jack cheese, divided
- 4 ounces Velveeta, cubed
- 2 large eggs, room temperature
- 12 ounces evaporated milk
- ¾ cup whole milk, room temperature
- ½ cup sour cream, room temperature
- 1 teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon ground mustard
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
Instructions
- Heat the oven to 350°F. Grease a 9×13-inch baking dish.
- Boil the noodles in salted water to al dente (1–2 minutes shy of package directions). Drain very well.12 ounces elbow macaroni
- Toss the hot pasta with melted butter, then mix in 2 ½ cups cheddar, ½ cup Monterey Jack, and all of the Velveeta until it starts to melt and coat.¼ cup unsalted butter4 ounces Velveeta
- In a large bowl, whisk the eggs, evaporated milk, whole milk, sour cream, salt, pepper, paprika, dry mustard, garlic powder, and hot sauce.2 large eggs12 ounces evaporated milk¾ cup whole milk½ cup sour cream1 teaspoon salt½ teaspoon paprika½ teaspoon ground mustard½ teaspoon garlic powder¼ teaspoon ground black pepper
- Stir the custard into the cheesy pasta, and pour into the prepared dish. Top with the remaining ½ cup cheddar and ½ cup Monterey Jack.
- Bake for 30–35 minutes or until the edges are set and bubbling and the center is creamy. Broil 1–2 minutes at the end if you want a deeper golden brown top.
- Let the mac and cheese stand for 10 minutes so it sets but stays creamy, then serve.
Suggested Equipment
Notes
Nutrition
Meet Kim
Hi, I’m Kim Vargo! I love making scratch-made desserts and classic dinners that bring back a little nostalgia. Whether it’s a stovetop meal or a simple pasta bake, I’m all about good food made without the extra fuss.
