Best southern baked mac n cheese recipe

I always did everything the same except, instead of using canned evaporated milk, I used half and half or a combo of milk and cream. Because Ms. I shall use superior ingredients! What an idiot. Definitely read the article and the ones linked in it for the details but, in a nutshell, what they will tell you is that for a velvety smooth and ultra-creamy cheese sauce, you need evaporated milk because of the high volume of milk proteins which adds stability to cheesy sauces.

You were right! And I was wrong! Many of you never stopped using it and are rolling your eyes and shaking your head at me for thinking I knew better. I know, sista. I know. Of course, now that I knew what I needed to do differently, I made it with evaporated milk. Even after it was cold and hard and had been sitting out, people were still going back to the table to get more.

Cook noodles in liberally salted water one minute less than the package instructions for al dente preparation. Drain noodles then set aside. While noodles are cooking, shred cheese, reserving two cups of cheese for the top layer. Combine evaporated milk, eggs, salt, pepper, mustard powder and cayenne pepper in a large bowl and mix thoroughly make sure the eggs are well combined into the mixture. Spray a 3-quart 13x9 baking dish with cooking spray or rub with butter. Layer noodles and cheese into the dish, topping everything with the reserved two cups of cheese.

Pour milk mixture evenly over noodles and cheese. Cut butter into thin pats then place them evenly on top of cheese. Bake, uncovered for minutes at degrees or until cheese is lightly browned and dish is bubbly. Remove from oven then let rest 30 minutes before serving. Don't skip this step The dish needs time to "set up". Use regular macaroni, jumbo macaroni, or whichever noodles you prefer best! You absolutely MUST shred your own cheese. Pre-shredded cheese is coated with anti-clumping agents like cellulose which is actually powdered wood pulp which dries out your finished cooked dishes.

Southern Baked Mac and Cheese

It only takes a couple minutes! You can use a combination of cheddar and other soft cheeses if you prefer — just make sure the majority of the cheese is cheddar. If you want to add some Velveeta to your cheese go for it. Some people swear by it and others spit on the floor at the mention of it. If you do use Velveeta, reduce the salt to 1 teaspoon. You can easily reduce this recipe. Just use one egg for each can of milk and adjust everything else accordingly. Keep up with my latest shenanigans by following South Your Mouth! I'm going to make this right now.

Evaporated milk hmmm, never used that before. My Daughter coming to dinner, I wonder if she will notice the difference. Made this at Thanksgiving and it was delicious!!!! I also used extra cheese! Macaroni and cheese is the ultimate comfort food for me. And it's gotta be homemade: I can't wait to try your recipe. Thanks for posting it! Family recipes are usually the absolute best. I found your Nanny's Chicken and dumplings recipe you mentioned. You need to post her 12 layer Banana Cake: This macaroni and cheese looks divine. I need to make it for my ladies group mosaic party I'm having in a couple of months.

Thanks for sharing her recipe. It probably had more than 12 layers but I pulled a number out of my head. That sucker was ugly though. She made a cooked glaze to pour over each layer and, well, you know what happens to bananas when they get heated. Lord, that cake was so delicious though! You could almost drink it! I've been searching for the best ever! I can't wait to try this! However this recipe sounds wonderful and will give it a shot next week.

Very good taste. But the night she misread the label and used sweetened condensed milk, my brother said it tasted like dessert for dinner. She won't be allowed to forget that one. My husband has been waiting patiently for me to discover this recipe He thanks you!

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Just a question Can I use a mix of white cheese and cheddar cheese? Reason why is cheddar cheese has sooo much oil. I feel like I need to dab it with a napkin before eating. I have found that mild cheddar is less oily no idea if that's true but it seems to be my observation. If I spend an extra buck and buy the "expensive" cheese, I don't notice any oil.

This sounds yummy! I've been wanting to try a crock pot macaroni and cheese for a while now. My mom always made her Mac and Cheese with eggs and it was the best I have ever eaten. The eggs make it taste so rich. I guess I'm confused too This isn't called crock pot, this is a recipe for my baked Southern-Style Macaroni and Cheese. There is one image above with a link to my crock pot recipe I made this Mac and cheese tonight and it was a huge hit! Thanks for sharing this one. Hi Mandy What kind of cheddar cheese did you use in this recipe, since you say you don't use sharp.

Canned milk, now that's true southern. Two questions, can left overs be reheated, if so how do you reheat? Can it be frozen? Not sure because of the eggs. Just my husband and me now, but I still try to keep our southern roots alive. Thanks for any info and for your wonderful blog. Thank you!! I always just heat it up in the microwave! I have no idea about freezing it but the recipe can be easily reduced if needed! I realize this is a very late response but I have frozen this recipe and it defrosts and reheats great.

I like to put it in the toaster oven so that the top gets crispy again. And if you want to step it up a further notch: I made this as part of our supper tonight, but with a few tweaks Due to milk and cheese availability in the house. I decided to go ahead and make a reaux because I only had two cans of evaporated milk on hand. After I added some seasonings while making the reaux - salt, pepper, garlic powder, onion powder, paprika, and nutmeg.

Then added the milks and cheeses, heated through until the cheese melted. In a smaller bowl, I whipped the eggs and tempered them with the sauce before adding them to the big bowl of sauce, mixed thoroughly. I have been trying for years to convert him from the nasty boxed stuff, and I think I just succeeded! It caught my attention because it looked easy, even though I added some steps, it still WAS!

Perfect Southern Baked Macaroni and Cheese - Basil And Bubbly

I made this for my son and sent it to his house frozen. He just called to ask me to add to my rotation. He thought it would be perfect if I threw some ham in it. Anyone done that yet? I haven't added it to this particular recipe, but I have made other similar recipes with ham chunks in them - sounds yummy!! I would recommend using mild cheddar if you add the ham, and maybe only the 1 tsp. You don't want the noodles to get mushy. Mandy, I need advice. I just assembled the recipe for Thanksgiving but did not bake it yet. I am southern and so proud of it, but my grandma's never made us mac and cheese if they didn't grow it or raise it, we didn't eat it, so it was probably a cheese thing.

However, I had this version of it custard at a friends house also Southern, bless her heart , and I was done Since then, I have been searching for years because also, my Southern friend wouldn't tell me how she made hers! Now, you have revealed the secret! Canned Milk!! I'm so glad you enjoyed the recipe!! Thank you SO much for sharing it!

I have been searching for the perfect recipe for quite a while. Hi Angela. I have never experienced sharp cheddar cheese being bitter. Hi Rosie, can you use another cheese instead of American cheese, or can you just leave it out? Hi, I have everything except the evaporated milk. I have the half and half, instead of 4 cups of sharp cheddar, I have two cups, and 4 cups of Monterey jack. Will it still come out right? I also have two cups of mild and American cheese.

I really want to try this recipe, what do you recommend I do. Hi Ernelle! For best results, I recommend sticking to the exact recipe. You CAN, use the cheese that you have, but it may be a little different. I just tried this recipe, just perfect! Very grateful for your website! I tried the gumbo too. Very good. Your a dangerous woman girl!! Do I just double everything?

Hi Jade! People are going to want seconds, and maybe even 3rds… so make sure you have plenty to go around! Your recipe looks amazing and I am trying for an office luncheon. Can this recipe be doubled or tripled for the same result? Would you change the cooking time? Hi, do you recommend I try another mac n cheese, recipe, instead of this one since I have 4 cups of Monterey jack cheese, instead of the cheddar.

But I do have my mild and sharp as well. I know you said stick to the recipe, but I made a mistake buying more Monterey jack. I believe it will still come out good. Should I stick to my guts and use this recipe, or do you recommend I try another one of your mac n cheese recipe. I think I going to try my luck and do the southern man n cheese recipe anyway. Wish me luck. Mac n cheese is my two years old favorite so I hope it comes out right. I am cooking a big feast, I will be trying your yams recipe as well.

I am from New Orleans, and I love cooking, so I will let you know how everything went. Happy Holidays. Be sure to take pictures of the recipes you try, and email them to me so that I can feature it in a video! Happy Holidays! Hi Rosie I have everything I need to make it I also have the soft block of velvetta cheese do I just mix that in the bowl of ingredients and stir it in there or wait to I put the macaroni all in the bowl and mix it. Hey Rosie is there anything to substitute for evaporated milk?

I know you said stick as close to the recipe is possible but I simply forgot it and I am dreading going to the grocery store the day before Thanksgiving…. I suppose you can use whole milk. However, I seriously recommend sticking to recipe for best results. How about using buttermilk instead of the half and half? If anyone has any problems with the cheese being gritty, especially when it cools you should try shredding the cheese by hand. Many store bought pre shreded cheese will have cellulose powder I believe that is what it is called in it to keep the cheese from sticking together and clumping.

When cooked this can take on an almost sand like texture. Just trying to share my own experiences. Love the recipe.

It was just as delicious as stated in the video. Thank you amazing recipe I will definitely be trying some more of your recipes. Rosie, I just wanted to let you know that I made the macaroni and cheese, and everyone said that it was the best they had ever had. Thank you so much for the recipe. I tried this recipe and I loved how it came out however it was a little fresh, i thought I did everything right. Rosie, I have been looking for a simple macaroni dish for years and I think I have finally found it!

In the past, I have always been so worried about over-salting macaroni that I tend to under-salt and the mac is bland. However, with your measurements of salt I am thinking this should have a nice well balanced flavor. Is this the exact measurement? Or do you tend to salt and pepper to taste as well.

You make cooking delicious food so easy!! I just made this macaroni and cheese, and it turned out great. Thank you for sharing your recipes. I found you on YouTube and came to your website to get the recipe. Hi Melanie!! I made this dish for my family on Thanksgiving and WOW!! The results were great! I am so happy I came across your receipt it was exactly what I needed.

I will be back to try some more!! Thank you for sharing this recipe! A lot of people say Cracker Barrel really makes Mac and cheese taste better as opposed to using Kraft… Any recommendations? I you have a favorite brand, definitely use it. As of right now, I just buy whatever is on sale, LOL. I have two questions: I used a lot of cheese for in this recipe. The cheese has a lot of oil as is. What should I do? The recipe calls for 2 CUPS of pasta. That seems like an awfully small amount, and it looks like a lot more than that in the video.

Is that measurement correct? The measurements are correct. Mea culpa! Consider that pasta question answered! I made this mac and cheese for my family tonight and it was so wonderful, my kids loved it. I loved it for how easy it was to make and it tasted so good. I did add Paprika to it for a little extra flavor. Can I sub regular cheddar with smoked cheddar? Or will that ruin it? Smoked cheddar will add a smokey flavor to your mac and cheese. Excellent recipe! I also did 4 cups of elbow macaroni instead of 2.

It was a hit at my barbecue yesterday. No left overs. Hello Denise, I just came across your beautiful meals on YouTube!! For the southern baked mac and cheese recipe.. Thank you! Half and half is a combination of milk and cream. You can combine the two. I tried your bake Mac and Cheese I use the wrong kind of caned milk I use the unsweetened caned milk and it came good but it was a little sweet. I made it tonight for company with just garlic cheese bisquits on the side and everyone had seconds my hubby had thirds and wants the leftovers for his lunch tomorrow.

Do not change a thing, its perfect. It is my go to recipe from now on. Thanks Rosie, I made for a Thanksgiving Potluck and everyone loved it!!!! Now my coworker want me to make some Friday. It tastes amazing, I will def keep on doing these recipes. Hey Rosie! I love your site! I really do. Like your stuffing, yams, and cabbage. I have about 10 or more coming over. So my question is, what size baking pan should I use? Also, if I bake twice as much as you have in your recipe, do I need to increase the baking time or heat? I used a 9 x 13 bake dish for this. Try using a larger deeper bake dish, and add 15 minutes or so to the cooking time.

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Is the recipe asking for 8 cups of cheese or 10? Wait its a blend. I used 2cups american. So for clarification it was 1 Cup America and 1cup mild cheese. Be total of eight cups right. I Made mistake and used 2cups. American cheese and 2 cups mild cheddar.

Southern Baked Macaroni and Cheese Recipe

My man loved it. Rosie thanks you I am able keep him happy for dinner. Thanks you I am able to keep my momvanrcgrandma tradition of Sunday dinners. I hope all is well. I just realized that I bought pre-shredded cheese instead of block cheese. Will that make a difference in the taste? Hey Rosie!! Should I make it in advance and then heat it up in the oven? What does half and half mean? What is it? This was wonderful.

Definitely a keeper. Mixed it up in the evening and baked the next day for dinner. Turned out great. Thanks for sharing this one. Hello Ms. Rosie how are you I just found your website yesterday And would like trying to make your Baked Mac and cheese how I am no cook I did see where you had not stated what Size to use can you tell me what size dish That is that you used I will be trying this dish Soon.

Ok great thanks ms Rosie I will be trying this dish along with a couple of your other dishes this weekend and I will let you know how they came out. I hosted soul food Sunday this weekend and the in laws and family were overly impressed. I used your collards and macaroni recipes for my base to work with and I am sooo grateful for you!!! Amazingly good!! Hi Rosie I just wanted to make sure that you exactly used 14 oz of evaporated milk for this recipe and that the cheese measurements on your blog were the same as your video since you said that this recipe was duplicated with some of the classic Mac and cheese recipe.

Thank you!! This was grrrreat! It was very rich and creamy, but no soupy. It flavored the dish without me having to additional salt to it. This mac and cheese is so GOOD!!! I did cook mine a little longer than recommended and I think I will stick to her timing next time. They were still delicious though. I made these along with her collard greens, fried chicken, and yams. I made a Thanksgiving meal this year and had my boyfriend very impressed. I was smiling ear to ear after that compliment. Thanks Rosie!!!

My sister made this recipe about a year ago and it was perfect. Is there a substitute for that 2 cups?? This weekend will be my first time making this dish! I will be making this for my boyfriend and his family! I can not wait to taste it! Thank you for the recipe! I have an idea for a southern style mac n cheese with crab and a Old Bay seasoned bread crumb crust.

Any thought s or recommendations for these additions? Thanks, Rich. Hi there Rich! Try this seafood macaroni and cheese. You can replace the lobster with crab. Roise I used your recipe to make a birthday dinner for my man. He wanted Mac and chesse and meatloaf. I made your southern baked Mac and cheese and creamiest mashed potatoes. My mom used to made every Sunday for Sunday dinners. Her mac and cheese was best ever. My mom is deceased i couldnt remeber exact measurenents.

When i found your recipes. I was so thankful. This is same way she made hers way Carnation evaporated milk and half and half. My man was happy. He loved the fact that I can cook. Walmart did not have american cheese only in singles. I had total of 4cups was it suppose to be combined. It turned out great. My man loved it he was really impressed. What brand of evaporated milk did you use?

But they have sweet condensed milk? Are they the same? Sweetened Condensed is extremely sweet, and usually used for desserts. I made this last night and it was amazing!!!! I was looking for recipes for thanksgiving was gone go with another Mac and cheese but yours look so good I seen someone mention Velveeta do you use that as well.

I just saw your recipe for your macaroni and cheese. I need it to be enough for 50 people. What would the quantities on the recipe be for that? I was thinking of making the recipe 5 times to get enough for everyone. Could I make them separately but then put them in bigger tin pans to cook? I have to also travel with them so looking for best option.

Also I am thinking of premaking them 24 hrs before there are ready to be eaten and putting them in the pans and then thanksgiving morning cooking them 20 mins then cooking them the rest after I get to the Thanksgiving dinner. Sound ok? Or will that messed it up? Hi Melinda! I think you have it all figured out girly! Make 5 batches. I personally would just use those heavy duty foil pans save you some time with the cleaning.

Also, no need to put everything in one big pot or pan. Just serve it out of the heavy foil pans girl. Thanks for this awesome recipe! The only thing I switched in this recipe is the elbow pasta for some shells. I saw this recipe on Facebook and had to try it. But I will use this recipe from this point forward. Very easy to make and look forward to more recipes from you. I just made this for Thanksgiving and everyone loved it!!!! I followed the recipe, you provided and it was a success!!! Thanks lady!!!! Now I am going to try your chicken and dumplings recipe!!!

This Recipe was an absolute God send. I just did it the first time using this recipe for Thanksgiving and OMG it was amazing. My boyfriend even said it reminded him of his mothers cooking. Thank You Rosie and I look forward to trying many more of your recipes!!! I wanted to know if this recipe is freezable and if I could bake and freeze them into muffin pans?

I love your recipes! Did you buy the cheese already shredded or did you shred the blocks of cheese? You are on to something! It turned out amazing!!!! I cannot find the American and mild cheddar shreds. I have looked at Wal-mart and Kroger. Could you please let me what I can use in place of this. I want to make it again on Christmas. Do you have any make ahead tips? Do you recommend adding any sugar? If you do, you can certainly add sugar. HI Rosie, I am in the process of making this recipe but it seems that I have a lot of the cheese mixture.

It seems like it is too much compared to what you have in the video. The cheese seems to float in the egg milk mixture in your video but it is the opposite in my mixture. Is it correct that there are 6 cups of cheese in the mixture? It looks like you sprinkled in a couple of cups. What did I do wrong? I was sorry to see that I only have mild and no half and half on hand, can I just use the milk instead or will this ruin the recipe?

What is American and mild shreds?