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The Ultimate Creamy & Cheesy Southern Baked Macaroni and Cheese (Classic Soul Food Style)

A close-up of a square slice of rich, cheesy southern baked macaroni and cheese with a golden-brown crust.
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Make rich, creamy Southern Baked Macaroni and Cheese using multiple cheeses and a baked custard base. This recipe delivers the traditional soul food side dish perfect for holidays or Sunday dinner.

Ingredients

Scale
  • 1 pound elbow macaroni
  • 1/2 cup (1 stick) unsalted butter, plus more for greasing
  • 1/2 cup all-purpose flour
  • 4 cups whole milk
  • 1 cup evaporated milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground nutmeg
  • 4 large eggs, lightly beaten
  • 8 ounces sharp cheddar cheese, shredded
  • 4 ounces Monterey Jack cheese, shredded
  • 4 ounces Colby cheese, shredded
  • 4 ounces Gruyère cheese, shredded
  • 1/2 cup shredded extra sharp cheddar cheese (for topping)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter.
  2. Cook the macaroni according to package directions until al dente. Drain well and set aside.
  3. In a large saucepan, melt the 1/2 cup of butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly to create a roux.
  4. Gradually whisk in the whole milk until smooth. Continue cooking, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes. Do not let it boil rapidly.
  5. Remove the saucepan from the heat. Stir in the evaporated milk, salt, pepper, nutmeg, and cayenne pepper.
  6. In a separate bowl, whisk the lightly beaten eggs. Slowly temper the eggs by whisking in about 1 cup of the hot cheese sauce mixture into the eggs. Then, pour the tempered egg mixture back into the saucepan with the remaining sauce, whisking constantly.
  7. Add the 8 ounces of shredded cheddar, Monterey Jack, Colby, and Gruyère cheeses to the sauce. Stir until all the cheese is completely melted and the sauce is smooth. This is your rich and cheesy sauce.
  8. Add the cooked, drained macaroni to the cheese sauce and stir gently until the pasta is fully coated.
  9. Pour the macaroni mixture into the prepared baking dish. Sprinkle the reserved 1/2 cup of extra sharp cheddar cheese evenly over the top.
  10. Bake for 25 to 30 minutes, or until the sauce is bubbly and the top is golden brown.
  11. Let the baked macaroni and cheese rest for 10 minutes before serving.

Notes

  • For a crispier top, you can sprinkle 1/4 cup of panko breadcrumbs mixed with 1 tablespoon of melted butter over the final layer of cheese before baking.
  • Using room temperature milk and eggs helps prevent the sauce from breaking when combined with the hot roux.
  • Shred your own cheese; pre-shredded cheese contains anti-caking agents that can make your sauce less smooth.

Nutrition

Find it online: https://dishicious.com/southern-baked-macaroni-and-cheese/