Southern Baked Macaroni and Cheese Recipe
Southern Baked Macaroni and Cheese
(Soul Food Style)
Watch me make this southern baked macaroni and cheese from start to finish!
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, but not in my family. We share our favorite recipes like they are going on out of style! “Aint no sense in taking recipes to the grave” is how my grandmother sees it.
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 wintertime trying to get this recipe.
My husband took a bite and said, “um, you need to take your mac n cheese recipe off your blog and put this one up. This one is way better than yours!”
THANKS A LOT, MATT…You’ll pay for that comment dearly! lol
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. Usually, I’m not that into mac and cheese recipes that involve Velveeta, but this one….yeah, this one gets a pass!
I just love how that top layer of smoked cheese forms like a crust. It’s super creamy, flavorful, and easy. The MVP is definitely 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!
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.
Get the Recipe: Southern Baked Macaroni and Cheese Recipe
Ingredients
- 3 cups elbow macaroni, uncooked
- 1 ½ cups milk
- 1/2 cup heavy whipping cream
- 1 cup Colby & Monterey Jack, shredded (cheese blend)
- 6-8 oz Velveeta cheese, shredded (feel free to cut back on the Velveeta if you don't want it to be super creamy)
- 1 cup sharp cheddar, shredded (can use less if you don't like a sharp taste in your mac n cheese)
- salt & pepper, to taste
- 2 eggs
- 1 cup smoked cheddar cheese, shredded (a must)
- paprika, optional
Instructions
- Preheat oven to 350 F.
- 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 not to overcook.
- Drain pasta and set aside.
- In a large bowl, add milk, heavy cream & cheeses (except for the smoked cheddar).
- Stir to combine.
- Taste the milk mixture and add salt & pepper until it has a good taste. (You can also add in other seasonings like onion powder, paprika, etc. Tasting will help avoid having a plain, bland baked macaroni & cheese.)
- When you are content with the taste, add the eggs.
- Stir well until combined.
- Butter a 9 x 9-inch baking dish.
- Add macaroni to the baking dish.
- Pour cheese mixture over macaroni.
- Make sure the cheese is distributed well.
- Top with the smoked cheddar cheese. (I add a little more Colby jack as well.) Sprinkle with paprika and/or black pepper, if desired.
- 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.
- Let cool for about 10-15 minutes or until fully set.
- Enjoy!
Video
Notes
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!
*UPDATE* 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!!
Wait I’ve got more macaroni and cheese recipes!! Check these out!
Creamy baked macaroni and cheese!
(this one is great for kids and adults It has no Velveeta)
Classic Homemade Baked Macaroni & Cheese
The first mac and cheese posted on my site.
I made this Mac n cheese…..EXCELLENT!!!!!
I normally don’t write reviews….but my son ATE 1/2 of the casserole dish!!!!! I did only use 1 egg and cut back on the milk…smoked Gouda ( like another reviewer did)…….couldn’t find smoked cheddar …this will be my Mac n cheese now…..!!!!!
Trying collards next………
Can someone please let me know what the purpose of the eggs is? I made this baked macaroni for Thanksgiving, but once it was already in the oven I realized I forgot to add the egg in the cheese mixture. It still came out great & was delicious so I’m wondering what difference the eggs would have really made. I plan to make it again for Christmas because it was so good, but now I can’t figure out if I should add the eggs like the recipe calls for or just don’t worry about it since it came out good without the eggs last time! Please help!!!
I cooked this yesterday, and I wish the seasoning measurements would have been posted, as mine was kind of bland. good recipe just next time I have to be less fearful on overseasoning, that I do not under season. velevetta did make it very creamy.
Eggs just make it more moist and more light tasting. If it was great without the egg, how about next time,make it with the eggs and see which is your favorite. You wont notice a difference until you try both ways.
Eggs in most dishes like this are a binder, that help give hold the dish together
I can only find block smoked cheddar cheese. Is it okay if I replace it with shredded cheese
Yes, just shredd it with a cheese shredder or at least dice it into small cubes.
Monique! Girl! You saved me from total family annihilation! I hosted Thanksgiving this year for a party of 8 and I offered to make the macaroni and cheese. I got a few side-eyes because I had never made it before. You hit the ball out of the park with the Red Velvet cake recipe and I knew you would not let me down! I thought your suggestion to taste the milk mixture was weird and I was so sad when I tasted it and thought I had over seasoned. All I used was sea salt and a little seasoned salt. NOPE! It turned out fantastic!!! My husband hates mac n cheese and was brave enough to test it. He said it was awesome and noticed the smoked cheddar right away. I took leftovers to church and the ‘big cooks’ welcomed me to the “MAC” club. Thanks for saving my first Thanksgiving and my life! LOL :p
Confession # 1: I do not like Macaroni and Cheese, so I never fix it.
I really wanted to make it this year for Thanksgiving, so I began my search on the Net looking for the perfect recipe and I came across your video on Youtube. I then came to your site to find the recipe and shopping I went for all the ingredients. I was really disappointed I couldn’t find the smoked cheddar cheese at Harris Teeter and went into pout mode. But I sucked it up, put my big girl panties on, and went for it anyway. After it baked, I let it sit for about 15 minutes and got enough nerve to ask my two Mac-N-Cheese lovers (hubby and daughter) to “taste” it. Drum roll please……………IT WAS A HIT!!!!!! YAY!!!!! They couldn’t keep their forks out of it. I had to ban them from taking another “taste test” or there would be none left for our dinner.
I will be making this for Christmas and if I have to search high and low for that smoked cheddar, then a girls gotta’ do what a girls gotta’ do.
Thank you so much for this recipe and I am looking forward to trying out many more of your recipes.
Confession # 2- I’ve crossed over
Keep in mind smoked Gouda is probably more common and melts a little creamier, so it is a good substitute. That’s what I used both times I made this and I’m gonna make it again for sure! Just grate the smoked Gouda (or the smoked cheddar as it is usually found in blocks, too). Or, at least cube it into small pieces with a knife. Enjoy!
You can use Hoffman’s Smoked sharp cheddar cheese. You can buy it at Jewels.
I followed the recipe well and I wanted to know could I cover it in foil and put it in the oven or cook uncovered