Southern Macaroni and Cheese
Rich, creamy, and irresistibly cheesy — this Southern-style macaroni and cheese is comfort food at its best. Baked to perfection with layers of gooey cheese and a golden crust on top, it’s the kind of soul-warming dish that brings everyone back for seconds. Perfect for Sunday dinners, holidays, or any time you crave something truly indulgent.
Southern Macaroni and Cheese
Cuisine: AmericanServings
8
servingsPrep time
15
minutesCooking time
30
minutesCalories
420
kcalTotal time
50
minutesIngredients
8 oz elbow macaroni (about 2 cups)
2 cups sharp cheddar cheese, shredded
1 cup Monterey Jack or Colby cheese, shredded
2 large eggs
1 ½ cups whole milk
½ cup evaporated milk
4 tbsp butter (melted)
¼ tsp garlic powder
½ tsp paprika (optional for color)
Salt and black pepper, to taste
Directions
- Cook the pasta:
- Boil macaroni in salted water until just al dente (about 7 minutes). Drain and set aside.
- Make the custard base:
- In a large bowl, whisk together eggs, milk, evaporated milk, melted butter, salt, pepper, and garlic powder.
- Assemble:
- Stir the cooked pasta into the milk mixture, then fold in 1 ½ cups of cheese.
- Pour into a greased 9×13-inch baking dish.
- Top it off:
- Sprinkle the remaining cheese evenly over the top and dust with paprika if desired.
- Bake:
- Bake at 350°F (175°C) for 30–35 minutes, until bubbly and golden brown on top.
- Cool slightly before serving.
Notes
- Tips:
For extra creaminess, add ½ cup of shredded Velveeta or cream cheese.
Want a crispy topping? Sprinkle crushed buttery crackers or breadcrumbs before baking.
This dish reheats beautifully — perfect for make-ahead holiday dinners.
