Southern creamy homemade mac and cheese

Notify me of follow-up comments by email. Leave this field empty. You are here: Pin 3. Share Yum You may also like: Thank you! Helpful Kitchen Items: Prep Time 20 mins. Cook Time 1 hr. Side Dish. Melissa Sperka.

In a medium size pot, boil the elbow macaroni in salted water until al dente Drain well. In a blender, blend together the milk, sour cream, cheddar cheese soup, cheez whiz, eggs, melted butter, white pepper, ground mustard, and salt. You can also do this by hand with a whisk. Layer one half of the cooked macaroni in the bottom of the baking dish.

Southern Style Macaroni And Cheese - agfox.com

Spread the last of the cooked elbow macaroni over the cheese layer. Pour the creamy sauce evenly over the macaroni. Sprinkle the remaining cheese on top. Dot the top with butter just before baking. Bake for 40 minutes until golden and bubbly. Serve hot. Notes The cheese I used is a blend of mild, medium and sharp cheddar cheese.

Any combination of cheese will work in the same amount. Tried this recipe? Mention melissassk or tag melissassk! This was great!!!!! I love pretty much any cheese. Feel free to use your favorite types of cheese. Parmigiano Reggiano is my favorite cheese to use while cooking. It adds an amazing bold flavor to the dish. There are so many ways to prepare traditional, homestyle, baked, soul food mac and cheese however you want to describe baked mac and cheese.

I am not a fan of mac and cheese that is watery and has too much liquid. I do not like mac and cheese that is dry and does not have a cheesy texture. My preferred dish has a crunchy crust on top, with cheesy goodness within.

Classic Baked Macaroni and Cheese Recipe

Grate all of the cheese. This is actually my favorite step! Cut the muenster into small chunks. I do this because it does not grate as easy. First, melt the butter in the saucepan. Add the flour and whisk to create a slurry. After the flour has been fully mixed, add the milk and half of all of the cheeses. Stir until the cheese has melted. Layer, layer, layer! Layers are the key here. In order to get a great burst of cheese in every bite, you will add the macaroni, and then shredded cheese.

This is similar to preparing a lasagna. I usually prepare this dish for very large groups of family and around the holidays. I decided to test if my recipe could be divided in half to serve a smaller group and still hold up. It does! I still followed the exact same steps.

I love all kinds of cheeses but I will always love my Velveeta! I'm a grown man, 53 years old who grew up southern and proudly still am. I LOVE to cook and always have. I thought I knew mac-n-cheese and that mine was best! But, I sat down and cried when I tried this! Mary, this brought back all the memories of covered dish suppers,dinner on the grounds at church, and all the homecomings growing up!

But this is by far, better than any I ever had! My mother who's the best southern chef I've ever known who has taught me everything I know in the kitchen, cried the first time I ever made her pot roast and said "Kevin ,you amaze me! I You're a better cook than me.. From now on you make the roasts"She is 86 now and not doing well in a nursing home. She hasn't eaten much in several days and mac -n-cheese is her favorite. When I brought her some of this last week,her eyes got wide open when she tasted this! She said" Kevin, I did'nt teach you this! Where did you learn to make this"?

I told her of your blog as I watched her eat every bite! I left some in her fridge and the dietary staff and her roommate is having fits over how I made it I'm keeping it a secret,haha. Mom is real popular now and residents and staff alike ask her, "Whens your son coming back Emma Jean? Thank-you soo much for helping me bring "comfort" to her when she needed it most! Bless you Mary, I'll never make mine again. Love from Dixie!! Oh my goodness Kevin now you have me in tears!! This comment means the world to me, thank you so much for taking the time to share this.

Much love to both you and your mother and many more happy dishes ahead! Who knew a comment Kevin's on a food blog would have me crying As for the fake cardboard comment that is just hog wash! There is no substitution for Velveeta either! You are gonna save my Thanksgiving!!! And I am all about cooking from scratch and with fresh ingredients It's not fresh or homemade, but an essential and traditional ingredient in the Southern kitchen!

Way to go!!! To the person who doesnt like Velveeta- all you have to do is get a large can of evap milk and heat it on med-lo heat. Its rich and creamy and so yummy instead of the fake cheese. This is to just replace the velveeta not the rest. Hey there I plan on making this for Thanksgiving tomorrow, do you think it would be okay to mix everything tonight and then just bake it off tomorrow or do you think it would lose its creaminess and the pasta would get to mushy? I prefer mac and cheese fresh myself so I never make it ahead, but you can make mac and cheese ahead of course.

Can't attest to the change in quality personally though. Just either allow it to come to room temperature or allow extra time for cooking and if you're using toppings don't apply those until just before you cook it. I made this for our Thanksgiving Dinner. It turned out wonderful. Nothing but praises from the entire family. Especially my 5yo grand daughter, who is the picky one in the family. She even ate it the next day. Thanks so much for all of your recipes.

You have single handedly restored my love of cooking with all your recipes. What a great compliment Jeannie! Thanks so much for taking the time to come back and leave a comment. I'm so glad y'all enjoyed the recipe!! This was a huge hit for Thanksgiving. My sis isn't a fan of velveeta either so I just didn't tell her it was in it. Well, low and behold she just had to have the recipe.

I seem to love all your recipes Thanks bunches!!! Oh Amy that's hilarious! I can't imagine her expression when you showed her the recipe. Glad you're enjoying the recipes!! And so do I! We both love it! I just strolled across your sight and can not wait to try many more recipes.

FAQ for Southern Baked Mac and Cheese:

I lived in Louisiana from 4 hrs to 15 hrs of age. My family is all from Texas. So I am super excited! Mary, OMG!!! I made your mac-n-cheese, candied yams, and Coca Cola ham for dinner today. It was wonderful. My husband's eyes literally rolled back in his head. With each bite, my best friend had to stop and sigh. I almost died, it was just so good.

Thank you so much for sharing. You're the southern Mama I never had! Karnisha, I'd be more than happy to sit in as your southern mama!! I wish you could see the smile on my face after reading your comment just now. Thanks for lighting up my night!! Is the recipe above for Southern Style Special Occasion Macaroni and cheese the full version or the halved one? It says it can be halved to feed people, but the directions say it is to feed Just wanted to make sure I had the right size dish available. Thanks so much. Can't wait to try it! That was me playing around with some new coding that requires adding yield.

The recipe as stated makes the big batch - probably around 12 servings or more, meant for holidays. Halved is the one that will yield about 6 to 8 servings. Hopefully I have clarified that. Thanks so much!! Hi Adrienne! Yeah, this is a holiday recipe so even halved it still makes a fairly large casserole. Hope you enjoyed it! I made the full recipe for Easter this year. We hosted our family and several friends. Needless to say, it was the belle of the buffet!!

My sister-in-law had two girlfriends staying with her so she took home some of the leftovers! They had it for supper the next day. The rest went home with our daughter and the grandkids. Guess I'll have to make another batch so we can have some leftovers! Hey Renee! Thanks for coming back to share your comment - I appreciate that! PS, will this one eventually have the add to recipe box? Do you usually cook the noodles have way through so that they are not completely cooked so it can be cooked in the oven. I just cook them al dente, about 1 minute under the lowest time recommended on the package.

I'm making this for Thanksgiving tomorrow Hi BJ! A 9 x 13 will work if you're doing a half recipe. If you're doing the full recipe it needs about a 4 quart baking dish - like a small roasting pan. A 9 x 13 probably holds about 2 quarts, so potentially for the full recipe you would likely need two of those 9 x 13 inch pans. Hope that helps. Have a Happy Thanksgiving!! I just measured out my 9 x 13 x 2 inch baking dish. I would go with two 9 x 13s divided evenly and that'll be safe.

Hope that helps! Mary , Could I make this a day ahead??? Put it all together and cook it the next day??? Thanks Connie. Well Mary, I had asked you earlyer if I could put this dish together and cook it tomorrow, well could not wait for your answer, and went ahead and cooked it!!!! You have another winner here. Now if me and hubby can stop testing and eating it , I will just heat it up for Mothers Day Dinner This will be the only mac and cheese I will ever cook again. It did half very easy. Thanks Connie from Va. Thanks so much Connie - I'm thrilled that y'all enjoyed it!!

I know that some readers have mentioned wanting to make it ahead, but I haven't done that personally so can't attest to how this dish does making it ahead. Is there something that I could do to prevent the mac and cheese from becoming like scrambled eggs whenever it comes out of the oven? I did everything according to the recipe but when I use eggs in mac and cheese the eggs come out scrambled. Hi again Jane! I've never had scrambled eggs in any sauce that is tempered well first. If you beat the eggs well first, then temper the eggs, by slowly adding a little bit of the hot cheese sauce to the eggs, while whisking, add a little more sauce to the eggs, while whisking, etc.

If you just add eggs directly to a hot sauce, you'll definitely get a scramble.

Tempering the eggs is key anytime you make a sauce. However, if you find you have some little bits of scrambled egg, you can usually salvage the sauce before going forward, by straining it. Once you've scrambled the eggs with the hot sauce, the structure will not change through cooking further in the oven, so if you really scrambled them, you pretty much have to start over with your sauce. Hi Mary,I did temper it well had hubby slowly add it whilst I continuously whisked it. Maybe its because I did not use enough Velveeta but regardless I will continue trying to perfect it until I get a creamy mac and cheese.

Now I'm really confused that you got a scrambled egg effect in your sauce! Now, if what you are referring to is a curdled effect, then it sure could be that you didn't have enough Velveeta ratio. Cheddar will often create curdled mac and cheese without some kind of processed cheese like Velveeta in the mix, which is why I love this recipe.

I know that the amount of cheese is ungodly in this recipe - that's why I make it as my "special occasion" mac and cheese - it's pretty rich! But yeah, it's the Velveeta that is the key to making a nice, creamy mac and cheese like this, so you definitely need the full amount of it to get the same one pictured. Oops meant curdled instead of scrambled. I am going out to buy more Velveeta now. Either way I know that with your great recipe I will get it right next time: Oh good!

Cheddar is notorious for curdling - that's why I use the Velveeta. It helps to balance that out. One day I'm gonna figure out how to make a mac and cheese without it that doesn't curdle though - I am determined!! In the meantime I've eaten a lot of mac and cheese LOL!! Hello I want to try this recipe for turkey day what harm do you think it will do to add sour cream if any??? Well, I don't really know Stacey! I like it just like it is, so I haven't added sour cream.

Let me know if you try it though! There are so many varieties of mac and cheese out there though.

Reader Interactions

I keep trying though. I hope everybody enjoys this version! I'll be anxious to see what you thought of the variation with sour cream. I'm sure that will just add more creaminess plus a little tang! Creole seasoning is fine, though you can actually also just omit that if you don't want the "heat". Hi Mary, I just want to make sure that the recipe calls for actual butter and not margarine? I'm making this for Thanksgiving, can't wait to try it!

I made this yesterday for Thanksgiving. I have been looking for a mac and cheese that maintains a creamy texture even when cooling off. This is it! It was creamy even when cold. The only thing I'll do differently next time is wait to bake it until just before I'm ready to serve. I baked it all the way through, and then it cooled off. When I reheated it, the top layer got a little tough. All in all, it's a keeper, and I will make it again. I prefer this one fresh from the oven too. I think if you covered it for a reheat it'd probably do better.

This year I decided to try your recipe and took it to our Christmas dinner. It was a huge hit! Everyone liked it better than my usual. So Good! Thank you so much Misty! Happy New Year!! Any idea what the calorie and fat content is? I might be skeered to find out LOL. I am curious though. I made this for a family gathering on Sunday and it was a huge hit. Daughter said it was the best she ever had! Wow, that's pretty amazing Kristie!! Happy New Year! This was not creamy at all. All I did different was split it into two pans. The ingredients were so expensive. It was dry noodles with random globs of cheese from the cheddar.

I don't know what went wrong. Gosh I'm so sorry! I'm wondering Joei if you attempted to make this without the Velveeta and only cheddar? The reason I wrote it with Velveeta is because I do not like the way that cheddar turns out on its own, or even in combination with other cheeses such as the Jack cheese here, much like the result that you describe. PamMaDee Bravississima, Mary. We don't get to have this treat often, but it is always a delight!

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Served yesterday as a special side dish for Easter. I let the kids have samples beforehand while the rest of our meal was being prepared. They still ate more at dinner and some even had thirds. Truly a 5 star recipe. Thanks again! I'm going on vacation with my boyfriend and his family this week and I'm gonna make dinner one night. Definitely using this. Oooo, that definitely sounds like a special occasion to me Angel. I hope they love it as much as we do! I made this tonight and it was a total fail.

It was not creamy at all and it tasted and looked like the cheese curdled. I've been making different mac and cheese recipes for years and they have never turned out this bad. I tempered the eggs perfectly and used the right amount of ingredients, but it was awful. It tasted disgusting to me, my 7 year old wouldn't even eat it and she loves mac and cheese. Rikki, I'm publishing your comment even though I do find it excessively harsh since literally thousands of folks have made this recipe successfully and raved about it.

Just reading the comments here are a small indication of what folks have said. Of course without being there in your kitchen I can't know how you made it, what you might have done differently, or what ingredients you used or left out such as the Velveeta which is a necessary ingredient for this recipe. I can tell you that I have had many, many compliments on this recipe since it's publication in , and I don't know or understand why it was a fail for you since you indicate that you did not make any variations in the ingredients or instructions. This is definitely a creamy macaroni and cheese when made as written, with Velveeta and with no low fat or other substitutes, and it looks just like the photograph above which you can see has zero curdling.

If you had curdling, it sounds to me like you left out the Velveeta, or maybe used a generic version. Otherwise, I can't imagine why you did not have the same results as everybody else. So sorry it didn't work out for you.

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Hi, is it possible to cut down on the butter But still achieve the same great result? I was craving something comfort food-y tonight, so I decided to make it again, except this time, I did add sliced smoked sausage to it and therefore cut down on the butter just a little bit because of the grease in the sausage It's in the oven now and I'm so excited about it I can't hardly stand it! Thanks so much for sharing such a tasty recipe. By the way -- it turned out delicious! It turned out phenomenal, and I had it for dinner last night and for breakfast, lunch, snack, dinner and snack today It's so yummy!

You're welcome Linda! I responded to your prior comment before seeing you had commented again but I'm so glad that you love this recipe. Thank you so much for taking the time to come by and let us know how it turned out!! I typically use unsalted so that I can control the salt elsewhere. There's quite a bit of salt in cheeses! You can use either of course, just keep in mind those additional sources of sodium within the recipe when you do use salted butter.

Mary Mary!!! I love the Mac and cheese!!! I have been waiting on a recipe like yours. You surely put a lot of soul in this!!! My family love it. This will be my signature dish for the Holidays!!!!! What a yummy gooey dish. This is the best Mac and cheese I ever had!!! I have been waiting on this recipe for ever!!! Thank you Mary. This is my signature dish for the holidays!!!

Southern Style Macaroni And Cheese

This is so delicious. Thank you for the recipe. How weird is that? That looks amazing, but Say you absolutely couldn't get Velveeta cheese because it wasn't sold in your country Do you have an alternative recommendation? Your twice-baked loaded potato casserole is the most requested dish when we have guests over, btw, keep up the great work! Thanks Sarah! I'm so glad that casserole has become a favorite. On the Velveeta There are also homemade Velveeta recipes around the net, however, I've never made this with anything but the Velveeta brand cheese.

It helps to stabilize the dish, makes it super creamy and prevents that nasty curdling that can happen with macaroni and cheese. I really can't attest to any substitutes! Mary I just got done writing this recipe down!