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.
This was absolutely delicious! I will definitely be using this recipe from now on. My family loved it!
Just made this doubled and it turned out fantastic. Just like Sweetie Pies too. Not too rich like some southern mac and cheese, and perfectly cheesy
Hands down this has been the best mac and cheese recipe I’ve used and will be the only one I use for now on.
This is the best baked mac and cheese recipe. This will definitely be a staple in my kitchen!
I would give this 10 stars if I could. THIS IS THE MAC AND CHEESE OF MY CHILDHOOD! Thank you so much for this recipe. Made it exactly as is and it was beyond incredible. Threw on some hot sauce at the table and… OMG. The highlight of my Thanksgiving meal this year. Bravo!
Absolutely delicious!! And, fun to make! I loved not having to make a roux- this recipe was so easy to make and beyond creamy and delicious!!
I absolutely love this recipe and am asked to make it often. Only thing I changed was omitting the sugar and it's perfect.
I first made your recipe 2 Thanksgivings ago and my family now requests that I make it EVERY holiday! The white pepper is definitely a special element for me - I never used it before making this Mac and cheese and it gives the dish a slightly ‘smoky’ flavor, in my opinion. The only thing I do differently is I combine all the ingredients on the stove and let the cheese melt into a rue before I pour it over my noodles and top with the mild cheddar. Turns out beautifully every time. Thank you!!! 💜
@Dee, oh wow I’ve never tried white pepper either! Thanks for the review now I’m definitely going to try it. Did you cook it for a lot of people, if so, did you double the ingredients or just played it by ear? I’m making it for approximately 60 people. Also, did you use the sour cream?
Your insight is helpful!
Hi! Just wondering, if I double recipe, can I just use a 16 oz box of elbow macaroni and just double all other ingredients and it still turn out right ?
I would use some more mac but I think you'll be okay. Don't double the eggs, just add one more. Hope that helps.
This is the Mac and cheese recipe I’d been searching for! It’s similar to the Piccadilly Mac and cheese I loved as a kid and infinitely better than any I’ve had anywhere else. I’m making it for 3 different thanksgivings!
I doubled the recipe the first time I made it and I gotta say don’t double the white pepper- in fact I switched to using black pepper and a lil cayenne because I like that better than white pepper.
I tried this and I do believe it could've been perfect.. However against my better judgment I knew it needed 16 ozs of noodles with that much cheese and to follow recipe I only put 10 ozs not near enough noodles for that much cheese. Maybe the it should be cheese and noodles.
@Sally Hall, I agree! the Oz seem off! I had to add more noodles as well
@Sally Hall, I took it to mean 8oz cooked so I put in about 3 cups of dry macaroni. It was the perfect amount.
This looks like a great recipe. What is the reason for the sugar? Does it help with the browning or melting somehow?
@Jack, it brings out the salt in the dish.
Loooove this recipe. However I’m making it for thanksgiving this year and I’ve got two people that are allergic to eggs. Can I just omit?
Hi Brittany. I don't know how that would turn out without eggs, that is part of the custard with milk. I wouldn't recommend omitting them.
@Kelly, you coukd substitute with a vegan product called "just egg" The liqud product is just like eggs so a perfect sub!!!
Yes, I think that would be a good alternative, I've just never tried that so not sure how that would affect the recipe, if at all.
@Brittany, If you can't find just egg, try looking up flax seeds as a replacement for egg binder.
I'm planning on doubling this recipe. What size baking dish should I Use?
This was a hit!!!! Fantastic! I made two small changes added some fresh onion (grated) and used only 3/4 of the recommended butter. This is the best Mac and cheese I’ve ever had, I might go fancy and add lobster to it next.