Southern Baked Macaroni and Cheese Recipe


Southern Baked Macaroni and Cheese

(Soul Food Style)

Yes Please!

 

I’m pretty sure you all know how hard it is to find a good, southern, soul food style baked macaroni and cheese recipe right?  People tend to keep a tight grasp on their prized macaroni & cheese recipes.

Well imagine my shock when my sister sashayed in on Thanksgiving and casually placed this baked macaroni & cheese on the table. I could have sworn I had all of my family members baked mac n cheese recipes. What was this impostor all about! The proof was in the taste. I had one  (ok three) plates of this macaroni and cheese and was on her heels like ash in the winter time trying to get this recipe.

southern baked macaroni and cheese recipe
If you like creamy, baked macaroni and cheese then you’ll love this recipe

My husband took a bite and said “ohhhhh you need to take your mac n cheese recipe off your blog and put this one up. This one is waaay better than yours!” THANKS A LOT MATT…You’ll pay for that comment dearly! lol (and don’t think I forgot)

Yall this baked macaroni and cheese is FULL OF SOUL!! That is the first thing that came to mind when I took that first bite.  I just love how that top layer of smoked cheese forms like a crust. It’s super creamy, flavorful, and easy. But the MVP is that SMOKED CHEDDAR! Good God I couldn’t stop eating this stuff.

So big sis….I will bow down gracefully to you and say that you make THE BEST Baked MAC N CHEESE EVER! 

*UPDATE* 2/13/12 Sorry sis but I think I’ve discovered a new best baked macaroni and cheese recipe lol I’ll be posting it soon guys, but this one is still a favorite!!

southern macaroni and cheese

I have printed out this recipe, took a photo of it, laminated it and put it in my recipe album. Not many recipes get to make it to the album. She’s a keeper!

I’m sure that if you give it a try it will end up going into your recipe collection as well.

Watch me make this southern baked macaroni and cheese from start to finish!

 

4.7 from 82 reviews
Southern Baked Macaroni and Cheese Recipe
 
Prep time
Cook time
Total time
 
This southern baked macaronis and cheese is full of soul and flavor. Smoked cheddar is the secret to this truly addictive, baked macaroni and cheese recipe.
Author:
Serves: 6
Ingredients
  • 3 cups macaroni, uncooked
  • 2 eggs
  • ½ cup heavy cream
  • 1½ cups milk
  • salt & pepper
  • paprika (optional)
  • 1 cup smoked cheddar cheese, shredded (a must)
  • 6-8 oz. velvetta, shredded (feel free to cut back on the velvetta if you don't want it to be super creamy)
  • 1 cup sharp cheddar (can use less if you don't like a sharp taste in your mac n cheese)
  • 1 cup colby & monteray jack, shredded (cheese blend)
Instructions
  1. Preheat oven to 350
  2. Cook macaroni until just al dente or a little under al dente. (Look on the back of the box to see how long you need to cook your pasta for it to reach al dente.) Be careful no to overcook.
  3. Drain pasta and set aside.
  4. In a large bowl, add milk, heavy cream & cheeses (except for the smoked cheddar).
  5. Stir to combine.
  6. Taste the milk mixture and add salt & pepper until it has a good taste. You can also add in other seasonings like onion, paprika, etc. Tasting will help avoid having a plain, bland bake macaroni & cheese. Yuck!
  7. When you are content with the taste, add in the eggs.
  8. Stir well until combined.
  9. Butter a 9 x 9 inch baking dish.
  10. Add macaroni to the baking dish.
  11. Pour cheese mixture over macaroni.
  12. Make sure the cheese distributed well.
  13. Top with smoked cheddar cheese. (I add a little more Colby jack as well.) Sprinkle with paprika and/or black pepper, if desired.
  14. Bake for 35-45 minutes. Do not overbake. It may be a bit jiggly when you take it out of the oven. It will firm up as it cool.
  15. Let cool for about 10-15 minutes or until fully set.
  16. Enjoy!
Notes
~Tips~ Smoked cheddar cheese can be found in grocery stores in the specialty cheese section, not with the shredded, common cheeses. I get mine from Walmart. Do not over bake! Mac and cheese may be a tad jiggly when removed from oven but it will firm up as it cools. Feel free to use other cheeses, but that smoked cheddar is a MUST!

 

Comments

  1. Traneece J says

    By far the best mac n cheese recipe ever! I now make this at all of my family gatherings. That smoked cheddar is so freaking good. I’ve been missing out for so long. Thanks so much for sharing!

  2. logan says

    Made this for Christmas, it was even my first attempt to bake mac and cheese from scratch, and my family definitely couldn’t get enough! thanks!

  3. Paula says

    This was outstanding! I had smoked gouda on hand, so used that instead of smoked cheddar, used farmhouse cheese from Sweden in place of velveeta….my oh my…this was delicious!

  4. Mandy Cates says

    This is similar to how I make mine but instead of heavy cream I use sour cream and no velveeta instead an extra cup of sharp cheddar cheese and a 1 1/2 tsp of sugar I also use smoked gruyere or asiago if I don’t have the smoked cheddar. Smoked cheeses gives it so much flavor.

  5. alyssa says

    Tried this recipe for my family for our Christmas eve dinner. Oh may gosh!!!! There was barely anything left to have as leftovers. Actually make some more in the oven right now lol
    Its beyond awesome mac and cheese!!!! And I substituted the smoked cheddar for smoked gouda cheese.

  6. Felicia says

    I made this for Christmas dinner. I didn’t use the smoked cheddar cheese for the top (used mild sharp instead). Anyways, the family LOVED it!!! Looking forward to using this recipe more often.

  7. Dionna Washington says

    I was wondering if you could put the ingredients together the night before but not bake it until the following day…? Is it possible? If so, how so?

  8. TracieMae says

    I’m going to figure out one small thing I can change just to be able to act like this is MY creation at home. LMAO! I made this for Thanksgiving this year and folks are asking me to make it again for Christmas. It is SO. FRIGGIN. GOOD. That smoked cheddar makes the WORLD of difference!! Woo lawd. Yes. This recipe is everythang. Thank your sister and thank you for putting it online for us!

  9. Cat says

    Be warned – this recipe will have you looking for somebody to slap. It is THAT GOOD. I don’t know what the “new” recipe is that is noted on the website, but the original one is PERFECTION. I followed the recipe – used the velveeta and added a dash of garlic powder to the cheese mixture. It baked up just right! The smoked cheddar is off the chain – it really adds a great flavor. It isn’t that hard to find, just go to the cheese section of the deli or ask someone. Lord help me, I can’t stop eating it………

  10. Sharissa says

    I made this last night. LORD HAVE MERCY!
    This will be my new go-to meal for parties!! Rather than put the noodles in the pan, I made the cheese mixture first, made the noodles al dente, and then after I drained, added the hot nodles to the cheese mixture bowl so as to melt the cheeses a little bit. I even added a bit of smoked cheddar to the mixture. The smoked cheddar is amazing. Holy crap. I ate a piece while shredding and it is….heaven. Worked perfectly!! I made too many noodles and was able to get another 8×8 pan made.

    Thank you for this recipe!!!

  11. Teri says

    I absolutely LOVE this recipe. I make it for all special occasions and holidays. Just made a pan this morning, with two more to make. I love love love it! Thank you so much!

  12. Karla says

    Love this! I did make a few modifications: I added more paprika because it didn’t have enough taste for me ( don’t really like the taste of cheese), I added real bacon bits because I too had trouble finding the smoked cheddar cheese, so I substituted it with bacon AND bread crumbs on the top layer. Delish! Thank you so much for this recipe.

  13. Michelle Fitzgerald says

    Hi there.. I was scouring the net looking for a worthy mac and cheese and found this one. I wanted to ask.. You indicated “sorry sis, I may have found a better one”.. is that still the case? Also, the recipe calls for milk and heavy cream.. Could half and half be used to cover both?

    • Dionna Washington says

      Hi, I was wondering if you got a response for the new modified recipe as well? I love this one but if there’s a better one, I’m game to try!

    • osie says

      YESSS! I took a ham-bone, boiled it down for 4-6hours (cant remember now)! Removed the bone, and nothing but the bone from the water, and used the water and all the ham in it as the stock to boil the maccaroni. BEAUTIFICATION! Im planning on repeating this again this week in time for the christmas gathering. Great recipe, and the ham puts it over the top!

    • Davyda says

      Yes. It is even more delicious with cubes of ham. I just added the ham cubes to the pasta before adding the cheese mixture and bake as instructed.

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