Southern Baked Macaroni and Cheese
Creamy baked southern-style macaroni and cheese, a cheesy baked casserole and soul food classic.
I've lived in St. Louis for some time now, and as I've said before, it's 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 Pie's. Miss Robie's recipe is easily found on the web and the local paper has published a paired down recipe for the home cook.
I'm pretty sure the location we went to in The Grove neighborhood has closed and I don't 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.
What is southern macaroni and cheese?
It's 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.
How to make this soul food classic
It's really easy, here's how:
- Cook and drain elbow macaroni and place in baking dish or pan.
- Make the custard mixture by whisking together milk, evaporated milk and eggs and some seasoning, pour mixture over macaroni.
- Add the butter, sour cream and three cheeses and stir to combine well.
- Top with more grated cheese and bake until bubbly and top is browned.
Recipe Notes and Tips
- People swear by Velveeta in this recipe, do not use a substitute. Miss Robie herself uses only Velveeta.
- While pre-packaged shredded cheese works fine, grating your own is the better option. It just melts better.
- It's going to be oily on top after baking, that's how it is with real cheeses and butter. If you think it's excessive, blot some up with a paper towel while it rests. I do sometimes.
- Reheats are great, just pop in the microwave.
- This is filling and hearty enough to serve as the main dish but most often it is a side dish. It's unbelievably good alongside collard greens and fried chicken!
Delicious soulful macaroni and cheese, doesn't 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🍴🐦
Try these collard greens in the Instant Pot for some more traditional soul food.
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Southern Baked Macaroni and Cheese
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
Instructions
- 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.
- In same pasta pot, whisk together whole milk, evaporated milk, eggs, salt, pepper and sugar until combined. Pour mixture over cooked macaroni in pan.
- Add butter, sour cream, Velveeta, Colby-Jack and sharp cheddar cheeses. Stir to combine well and top evenly with shredded mild cheddar.
- Bake for 35 to 40 minutes until bubbly and lightly browned on top. Let rest 10 minutes or so before serving. Enjoy!
Recipe Notes
- People swear by Velveeta in this recipe, do not use a substitute. Miss Robie herself uses only Velveeta.
- While pre-packaged shredded cheese works fine, grating your own is the better option. It just melts better.
- It’s going to be oily on top after baking, that’s how it is with real cheeses and butter. If you think it’s excessive, blot some up with a paper towel while it rests. I do sometimes.
- Reheats are great, just pop in the microwave.
- This is filling and hearty enough to serve as the main dish but most often it is a side dish. It’s unbelievably good alongside collard greens and fried chicken!
Nutrition
*Inspired by Sweetie Pie's, St. Louis and adapted from STL Post-Dispatch.
I made this least night and it’s amazing!! My new favorite dish for the holidays!!
How would adapt the recipe to bake in cupcake pan rather than one large baking dish. Thanks for posting this wonderful recipe next Thanksgiving will do 2-3 large pans it went so fast I hardly got any.
Great recipe if you followed, you have some great mac and cheese.
WAY too much butter, only use a half or even quarter stick of butter. Other than that it's delicious
@Andrew, if you don’t grate the cheese yourself it does not turn out right. I have followed the recipe exactly as it is with grated cheese from the store and it is too greasy.
@Becca Lee,
Used grated cheese from store did not grate my own and it was absolutely fantastic! Best Mac and Cheese recipe I have baked and or eaten in over 60 years...maybe you were choosing wrong brand of cheese!
@Sue, I don't grate my own cheese. I could, but I would have to buy four different kinds and add an envelope of taco seasoning instead. I think it tastes fabulous and so does everyone else! I take this to every church function or wherever potluck is served as well as regularly at home meals.
Hi, I do have a question. I have made this mac and cheese 4 times now which its absolutely delicious. This time I was in a hurry when making it and forgot I was not suppose to add the mild cheddar to all the other cheeses, to leave it out for the topping. Will it still turn out okay and should I grate more mild cheddar for the topping? Thank you for such a wonderful recipe!
Do you use salted or unsalted butter?
I usually use unsalted.
@Kim, good question. I use unsalted so it's not oversalted..
The recipe I have been wanting. Thanks 🙏
The gooey blobs of melted Velveeta ruin this for me. Maybe melt half of that amount into the milk or something. The non-gooey parts were good.
@Bo,
try adding the cheeses to hot macaroni and stirring it before you add the milk. I also use about a tsp of mustard. It gives you a little tang. I don't use sour cream either. Otherwise this is just like my recipe from years and years ago.
@Bob, I agree the velveeta cheese blobs are gross I just cut it out completely and it came out perfect.
@Marcie, good to know since i despise Velveeta. did you substitute any other extra cheese?
was also wondering if anyone can tell me why it has sugar in it. is it necessary? thanks.
If you want to swap out the Velveeta, try plain old American cheese from the deli. Cube or shred the same amount yourself. I do not recommend the shiny packaged stuff, I would only use the American cheese sliced or cut to order from the deli. Hope that helps!
@Bob, they do make Velveeta shreds now.
I make this for every thanksgiving and pot luck and its a big hit. The only change I make is using shredded velveeta instead of cubing a block of it because it disperses better but its amazing.
Do the pan need to be buttered before placing pasta in it? Just curious.
I have read all the comments so you don't have to. First, the mild cheddar is one meant to top the casserole, so leave out when you blend other cheeses. Do mix milk/cheese mixture together. If you double this, only add one extra egg. I add dried minced onion to the milks and let them sit awhile.
This is THE recipe! I've been looking for a recipe to make Mac and cheese the way I love it and this recipe nailed it! Thank you!
Love the recipe, but I use 32 oz of macaroni.
Can you prepare this a day in advance and refrigerate before baking the next day?
@Christie, I don’t see why not, I would just have the shredded cheese in a separate container and add right before you bake.
Just waiting for it to be finished, but I think I have cooked this about 8 times now! Tt's always a big hit, even when I just wing it and don't follow the recipe closely. LOL Ya'll don't forget that the recipe calls for 8-10oz of pasta. Boxes and bags of pasta now are 12 oz because of SHRINKFLATION! Boxes of pasta used to 16 oz/1 pound. If you made the recipe with a half box that would be 8 oz - makes sense. I cook the entire (shrunken!!) 12 oz box of pasta. I added a little bit of extra sharp and mild cheddar, a little more sour cream, a splash of milk extra, and in addition I add dijon mustard. This ensures that the finished product is not on the dry side.
@Jane Drucker, how much dijon do you use? I usually put dried mustard in my mac n cheese, never thought of doing dijon
Adding horseradish also is amazing. Just a tablespoon and Dijon. We also add canned drained tomato and cubed ham if we want a main dish.