🍽️ Introduction
Southern Mac and Cheese isn’t just a side dish, it’s a soul food classic. Unlike regular mac and cheese, this version is rich, custard-like, and baked with eggs, evaporated milk, and a blend of cheeses. It’s creamy inside, golden on top, and always makes an appearance at Southern holiday tables like Thanksgiving and Christmas.
🥣 Ingredients
- 8 oz elbow macaroni (uncooked)
- ½ cup whole milk
- 1 can (12 oz) evaporated milk
- 2 large eggs, lightly beaten
- ½ cup butter, cut into pieces
- 2 tbsp sour cream (optional, for creaminess)
- 2 cups shredded sharp Cheddar cheese
- 1 cup shredded Colby-Jack cheese
- 1 cup shredded Mozzarella (or another melting cheese)
- Extra cheese for topping
- Salt and white pepper, to taste
🔪 Instructions (Proven Method)
- Preheat oven to 350°F (175°C). Grease a baking dish with butter.
- Cook macaroni in salted water until just under al dente. Drain and set aside.
- In a large mixing bowl, whisk together whole milk, evaporated milk, eggs, butter, sour cream, salt, and white pepper.
- Stir in the cheese blend (reserve some for topping).
- Add the pasta and fold gently to coat with the custard and cheese mixture.
- Pour into the prepared baking dish and sprinkle with the reserved cheese.
- Bake for 35–40 minutes, until the top is golden and bubbling.
- Let rest for 5–10 minutes before serving so it sets properly.
📌 Tips & Variations
- Use freshly shredded cheese for the best melting results, avoid pre-shredded bags.
- For a Southern kick, add a pinch of Cajun seasoning or cayenne pepper.
- If you prefer extra creamy mac and cheese, reduce the eggs slightly and add more whole milk or heavy cream.
- For a cheesier top, sprinkle extra cheese in the last 5 minutes of baking.
