You know that mac and cheese you sometimes get? The kind that’s either disappointingly dry or has that weird, grainy sauce that feels like sand? I’ve made both of those, and it’s a tragedy. This southern mac and cheese recipe is the result of those failures. It’s the one I finally landed on after way too many soupy, greasy, or just plain bland attempts. The two things that finally fixed it for me were using evaporated milk for a sauce that just won’t break, and—I can’t stress this enough—shredding my own cheese right off the block.
What You’ll Need
Here’s the rundown of ingredients. And yes, it looks like a lot of cheese and butter. This isn’t health food. This is the stuff you make when you want something that feels like a hug. It’s totally worth it.
- 1 pound of elbow macaroni
- 1/2 cup (1 stick) unsalted butter, plus a bit more to grease your dish
- 1/2 cup of all-purpose flour
- 1 can (12 oz) of evaporated milk
- 2 cups of whole milk
- 2 large eggs
- 1 teaspoon of dry mustard powder
- 1 teaspoon of smoked paprika (plus extra for the top)
- 1/2 teaspoon of black pepper
- 1 teaspoon of salt
- 4 cups (1 lb) of sharp cheddar cheese, shredded by you, divided
- 2 cups (8 oz) of Monterey Jack cheese, also shredded by you
Making the Mac and Cheese
Read through these steps before you start. It’s not hard, but the order of operations matters. The goal is a creamy, dreamy sauce, not a clumpy mess.
Step 1: Get the Pasta and Oven Ready
First, get your oven going at 375∘F (190∘C). Take a 9×13-inch baking dish and give it a quick swipe of butter. Boil a big pot of salty water and cook the macaroni, but pull it out about 2 minutes before the box says it’s done. It should still be a little too chewy. This is important because it’ll keep cooking in the oven. Drain it, but don’t you dare rinse it. You need that starch on there to help the sauce grab on.
Step 2: Make the Sauce Base
In the same pot you used for the pasta, melt the butter over medium heat. Add the flour and whisk it together for about a minute. It will form a thick paste that smells a bit like toast. Now, start adding the milk. Pour in the evaporated milk first, just a little at a time, whisking like mad so you don’t get lumps. Once that’s smooth, do the same with the whole milk. Keep stirring until the sauce thickens up and can coat your spoon.
Step 3: The Egg and Cheese Trick
This part is key for that custard-like texture. Take the pot off the heat completely. In a little bowl, beat your eggs. Now, scoop about a cup of the hot sauce into the eggs while whisking the eggs constantly. This warms them up so they don’t turn into scrambled eggs when you add them to the pot. Pour the warm egg mixture back into the pot and stir it all in. Now add your spices, 3 cups of the cheddar, and all the Monterey Jack. Stir it all in off the heat until the cheese is totally melted and the sauce is smooth. Melting cheese off the heat helps keep it from getting oily.
Step 4: Put It All Together
Okay, easy part. Dump the undercooked pasta into the pot with the cheese sauce. Give it a good, gentle stir to get every noodle coated. Pour the whole thing into your buttered dish and nudge it into an even layer.
Step 5: Bake It
Sprinkle that last cup of cheddar over the top, then give it a light dusting of paprika for color. Slide it into the hot oven and bake for about 25-30 minutes. You’ll know it’s done when the top is browned in spots and the edges are sputtering a little bit of that cheese sauce. Now, I know the smell is going to be incredible, but you must let it rest on the counter for at least 10 minutes. If you cut it right away, the sauce will be soupy. Let it sit. Go set the table. Just give it a minute to pull itself together.
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Why This is The One
This isn’t a fancy, gourmet dish. It’s just a really, really good southern mac and cheese recipe that works every time. It’s creamy, it’s ridiculously cheesy, and it has that perfect baked crust on top. It’s the kind of food that makes you feel good. If you make it, I’d love to know what you think. Drop a comment below and tell me how it went.
Southern Mac and Cheese Recipe
The creamiest, cheesiest baked southern mac and cheese recipe you'll ever make. This homemade comfort food is a family favorite for a reason!
Ingredients
- 1 lb elbow macaroni
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup all-purpose flour
- 1 (12 oz) can evaporated milk
- 2 cups whole milk
- 2 large eggs
- 1 tsp dry mustard powder
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 1 tsp salt
- 4 cups sharp cheddar cheese shredded
- 2 cups Monterey Jack cheese shredded
Instructions
Step 1
Crank your oven to 375. Butter up your 9x13 pan. Boil the pasta but yank it off the heat a couple minutes early while its still hard. And whatever you do dont rinse it.
Step 2
Melt the butter in a pot. Stir in the flour for a minute til it smells a little like toast. Now start dribbling in the milks a little at a time while you whisk like crazy. Keep stirring and it'll get thick.
Step 3
Okay take the pot off the stove. In a little bowl with your eggs pour in a splash of the hot sauce and mix it up fast. That keeps the eggs from scrambling. Now dump that egg mix back in the big pot. Stir in the spices then all the cheese except for like one handful. Stir til its melted.
Step 4
Throw the pasta into the sauce. Mix it good. Pour it all into the dish.
Step 5
Sprinkle that last bit of cheese on top. A little paprika for color. Bake it for about 30 minutes til it looks golden brown and amazing. Now for the tough part. you HAVE to let it sit for 10 minutes. Just walk away. Don't touch it. The sauce needs to set up.
Notes
Use a block of cheese and shred it yourself. Trust me. The bagged stuff has a powder on it that makes the sauce feel weird and gritty.
Really watch the pasta boiling time. You want it undercooked because it keeps cooking in the oven. Learned that the hard way.
About that 10 minute rest at the end. I'm serious. If you cut it too soon you'll have a puddle of cheese soup on the plate.
Nutrition Information
Yield
8Serving Size
1Amount Per ServingCalories 600Total Fat 32gSaturated Fat 18gTrans Fat 1gUnsaturated Fat 11gCholesterol 137mgSodium 884mgCarbohydrates 29gFiber 1gSugar 4gProtein 28g