Southern Mac And Cheese Recipe

Ive lived in St. Louis for some time now, and as Ive said before, its very “southern” here in terms of cooking. One of our favorite soul food restaurants had the best mac and cheese, and that would be Sweetie Pies. Miss Robies recipe is easily found on the web and the local paper has published a paired down recipe for the home cook.

Im pretty sure the location we went to in The Grove neighborhood has closed and I dont understand all the drama surrounding the closing. It was the subject of a reality TV show at one point. I just know we went often and always, always had her macaroni and cheese.

Its basically a custard-style baked macaroni and cheese with eggs and evaporated milk. This version uses three kinds of cheese and butter and a little sour cream. It bakes up creamy but firm, hearty and filling and absolutely delicious.

Delicious soulful macaroni and cheese, doesnt get any better than this. A real treat and labor of love for Sunday supper and the holiday table. Trust me on this one! Kelly

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Southern Baked Macaroni and Cheese

Classic southern-style baked macaroni and cheese with egg-milk custard and lots of cheese, soul food heaven!

Prep: 20min

Total: 60min

Yield: 10

Serving Size: 1 serving

Nutrition Facts: calories 471 kcal, Carbohydrate 26 g, Protein 22 g, Fat 31 g, Saturated Fat 19 g, Trans Fat 1 g, Cholesterol 124 mg, Sodium 889 mg, Fiber 1 g, Sugar 7 g, unSaturated Fat 9 g, servingSize 1 serving

Ingredients:

• 8 to 10 ounces elbow macaroni
• ½ cup whole milk
• 1 (12-ounce) can evaporated milk
• 2 eggs, lightly beaten
• 1½ teaspoons white pepper
• 1½ teaspoons granulated sugar
• ½ teaspoon salt (or to taste)
• ½ cup (1 stick) butter, cut into small pieces
• 2 tablespoons sour cream
• ½ pound Velveeta, cut into small chunks
• 8 ounces shredded Colby-Jack cheese (or 4 ounces Colby and 4 ounces Monterey Jack)
• 4 ounces shredded sharp cheddar cheese
• 1 cup shredded mild cheddar cheese

Instruction:

1. Preheat oven to 350º. Bring large pot of water to boil and then salt generously. Cook macaroni just shy of package directions, al dente. Drain well and place in 9″ by 13″ baking dish or pan.
2. In same pasta pot, whisk together whole milk, evaporated milk, eggs, salt, pepper and sugar until combined. Pour mixture over cooked macaroni in pan.
3. Add butter, sour cream, Velveeta, Colby-Jack and sharp cheddar cheeses. Stir to combine well and top evenly with shredded mild cheddar.
4. Bake for 35 to 40 minutes until bubbly and lightly browned on top. Let rest 10 minutes or so before serving. Enjoy!

Southern Baked Mac & Cheese

Chef Millie Peartree shares her favorite recipe for Southern Mac & Cheese.

Prep: 15min

Total: 50min

Yield: 8 – 10 serving(s)

Nutrition Facts: calories 776 Calories, Fat 49 g, Saturated Fat 29 g, Trans Fat 1 g, Cholesterol 205 mg, Sodium 682 mg, Carbohydrate 46 g, Fiber 2 g, Sugar 5 g, Protein 36 g

Ingredients:

• 1 lb. macaroni
• 1 stick butter, melted (plus more butter for baking dish)
• 4 c. extra-sharp cheddar cheese, divided
• 2 c. Colby jack-cheddar blend
• 3 large eggs
• 2 c. whole milk
• Salt and pepper, to taste

Instruction:

1. Preheat oven to 350° and grease a large, deep baking dish with butter or cooking spray. In a large pot of boiling salted water, cook macaroni according to package instructions until just al dente. Drain, rinse with cold water and set aside.
2. In a large bowl (or the same pot you used to cook the pasta), combine cooked pasta and butter and season with salt and pepper to taste. Stir in 2 cups cheddar cheese.
3. Add half of the macaroni mixture to prepared baking dish. Sprinkle Colby-cheddar cheese blend over pasta mixture, then top with another layer of pasta (similar to making a lasagna).
4. In a medium bowl, beat together eggs and milk then pour evenly over pasta.
5. Cover baking dish with aluminum foil and bake for 25 to 35 minutes. Do not overbake! It may be a bit jiggly when you take it out of the oven.
6. Turn on oven broiler. Top with the remaining cheddar cheese. (I add a little more Colby jack as well) and broil until golden! It will firm up as it cool.

Southern Baked Macaroni and Cheese Recipe

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.

Prep: 10min

Total: 45min

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)

Instruction:

1. Preheat oven to 350 F.
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 not 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 powder, paprika, etc. Tasting will help avoid having a plain, bland baked macaroni & cheese.)
7. When you are content with the taste, add 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 is distributed well.
13. Top with the 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!

Authentic Southern Baked Macaroni and Cheese

Southern baked macaroni and cheese, also called soul food mac and cheese, is the ultimate in comfort food. My authentic recipe has five cheeses, is creamy, rich and comforting, and stays true to the cultural classic.

Prep: 10min

Total: 45min

Serving Size: 1

Nutrition Facts: calories 399 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 63 milligrams cholesterol, Fat 12 grams fat, Fiber 3 grams fiber, Protein 32 grams protein, Saturated Fat 6 grams saturated fat, servingSize 1, Sodium 651 milligrams sodium, Sugar 2 grams sugar, Trans Fat 0 grams trans fat, unSaturated Fat 4 grams unsaturated fat

Ingredients:

• 16 oz (500 g) elbow macaroni, uncooked
• 6 cups chicken broth
• 8 oz (225 g) sharp cheddar cheese, shredded
• 8 oz (225 g) colby jack cheese, shredded
• 8 oz (225 g) part-skim mozzarella cheese, shredded
• 8 oz (225 g) American cheese, cubed
• 4 oz (125 g) cream cheese, cubed and room temperature
• 1 cup (250 ml) half and half
• 1 cup (250 ml) heavy cream
• Kosher salt and freshly cracked black pepper, to taste
• 1/2 tsp (4g) smoked paprika
• 1-2 tsp (3g) garlic powder
• 1 tsp (3g) onion powder
• 1/2 tsp mustard powder
• 2 large eggs

Instruction:

1. Preheat oven to 350 degrees F (180 degrees C). Butter an 8 by 11 or 9 by 13-inch baking dish and set aside.
2. Fill a large stockpot or dutch oven halfway with chicken broth (or water if you don’t have broth), and bring to a boil. Add in elbow macaroni and cook until just under al dente, according to package directions. Do not fully cook or overcook the macaroni pasta, it’ll finish cooking through completely in the oven. Once just under al dente, drain the pasta.
3. While the pasta boils, use a wooden spoon to mix the half and half, heavy cream, half of the cheddar cheese, half of the Colby jack cheese, all of the mozzarella cheese, all of the American cheese, and all of the cream cheese in a large mixing bowl.
4. Add smoked paprika, garlic powder, onion powder, mustard powder, and some kosher salt and pepper, stirring well and tasting the mixture to ensure there is a good flavor. Do not add too much salt, since cheese is pretty salty and will add its saltiness as it bakes. Once satisfied with the seasoning, stir in the cooked macaroni and eggs until well incorporated with the cheese.
5. Pour the macaroni mixture into the baking dish and spread evenly.
6. Top the macaroni and cheese generously with the rest of the cheddar cheese and colby jack cheese. Sprinkle the top with a little more smoked paprika, if desired.
7. Bake the mac and cheese for 35 minutes or until the cheese crust is bubbly and nicely browned. Do not over-bake or the macaroni pasta will become mushy and the cheese mixture will become dry.
8. Let the baked macaroni and cheese cool for about 10 minutes or until just cool enough to serve. Serve hot so the cheese is nice and creamy.
9. Keep in an airtight container in the fridge for up to 4 days.

SOUTHERN STYLE MAC N CHEESE| THE BEST MAC N CHEESE AT THE COOKOUT GUARANTIED HOW TO MAKE| NO EGGS

FAQ

What are the 3 best cheeses for mac and cheese?

• Cheddar. Cheddar is a staple for countless recipes. …
• Parmesan. Parmesan is a salty cheese with complex flavors. …
• Gruyere. Update your mac and cheese recipes to something more mature with Gruyere. …
• Brie. …
• Smoked Gouda. …
• Monterey Jack. …
• Fontina. …
• Sausage Mac and Cheese.

How does Paula Deen make mac and cheese?

1. Preheat oven to 350 degrees.
2. Boil the macaroni until al dente, according to package instructions.
3. Combine the melted/softened butter, half and half, eggs, sour cream, and salt/pepper/cayenne. …
4. Drain the macaroni and return it to the warm pot you boiled it in. …
5. Add the creamy egg mixture and stir to combine.

Why add evaporated milk to mac and cheese?

Why add eggs to macaroni and cheese?