Classic southern-style baked macaroni and cheese with egg-milk custard and lots of cheese, soul food heaven!
Course Side Dish
Cuisine American
Keyword baked macaroni and cheese, southern style macaroni and cheese
Prep Time 20minutes
Cook Time 40minutes
Total Time 1hour
Servings 10servings
Calories 471kcal
Author Kelly Wildenhaus | the hungry bluebird
Ingredients
8 to 10ounceselbow macaroni
½cupwhole milk
1(12-ounce)can evaporated milk
2eggs, lightly beaten
1½teaspoonswhite pepper
1½teaspoonsgranulated sugar
½teaspoonsaltor to taste
½cup(1 stick) butter, cut into small pieces
2tablespoonssour cream
½poundVelveeta, cut into small chunks
8ouncesshredded Colby-Jack cheeseor 4 ounces Colby and 4 ounces Monterey Jack
4ouncesshredded sharp cheddar cheese
1cupshredded 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!
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!