Southern Macaroni and Cheese Casserole Recipe
A rich, creamy, and soulful baked macaroni and cheese featuring tender elbow macaroni in a custard-style cheese sauce made with eggs, evaporated milk, and a blend of sharp and melty cheeses. This classic Southern comfort dish is perfect for family dinners or holiday gatherings, with a golden, bubbly top and a creamy, cheesy interior.
Ingredients
- 1 lb 16 oz elbow macaroni, uncooked
- ½ cup whole milk
- 1 12 oz can evaporated milk
- 2 large eggs lightly beaten
- 1½ teaspoons white pepper
- 1½ teaspoons granulated sugar
- ½ teaspoon salt or to taste
- ½ cup 1 stick unsalted butter, cut into small pieces
- 2 tablespoons sour cream
- 6 oz Velveeta cheese cut into small chunks
- 8 oz shredded Colby-Jack cheese
- 4 oz shredded sharp cheddar cheese
- 1 cup shredded mild cheddar cheese for topping
- Optional: paprika or smoked paprika for garnish
Instructions
- Preheat oven to 350°F (175°C).
- Cook macaroni in salted boiling water until just shy of al dente. Drain and transfer to a greased 9×13-inch baking dish.
- In a pot, whisk together whole milk, evaporated milk, eggs, salt, white pepper, and sugar until combined. Pour over the cooked macaroni.
- Add butter pieces, sour cream, Velveeta, Colby-Jack, and sharp cheddar cheese to the macaroni mixture; stir gently to combine evenly.
- Spread the mixture evenly in the dish and top with shredded mild cheddar cheese.
- Bake uncovered for 35-40 minutes until bubbly and golden on top.
- Let rest for 10-15 minutes before serving. Optionally, sprinkle with a pinch of paprika for color and flavor.
Notes
- Use freshly shredded cheeses for best melting and flavor.
- Avoid overcooking pasta to maintain a creamy texture after baking.
- Can be prepared ahead and refrigerated before baking; add baking time if baking from cold.
- Substitute Velveeta with all natural cheeses if preferred for a less processed dish.
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