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You need these ingredients for a classic southern mac and cheese
A real southern baked mac and cheese needs the right mix of cheeses dairy and pasta. No boxes. No shortcuts.
The Cheese Blend
- 16 oz sharp cheddar shredded
- 8 oz mild cheddar shredded
- 8 oz Colby Jack shredded
- 8 oz mozzarella shredded
Sharp cheddar gives the strong flavor. Mild cheddar adds smoothness. Colby Jack melts heavy. Mozzarella pulls that classic cheese stretch. Shred from blocks. Pre-shredded cheese coats in anti-caking powder. It ruins the melt. Grate it yourself.
The Dairy Base
- 1 can evaporated milk 12 oz
- 1 cup whole milk
- 2 large eggs
- 1 stick butter unsalted
- 1/2 cup sour cream
Evaporated milk makes southern mac and cheese creamy without a flour roux. Whole milk thins it right. Eggs set the casserole so it holds its shape when you scoop it. Butter adds richness. Sour cream brings a slight tang that cuts through the heavy cheese.
Seasonings
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp mustard powder
Mustard powder is the secret. It amplifies cheese flavor without tasting like mustard. Most people skip it. Do not skip it.
The Pasta
- 16 oz elbow macaroni
Standard elbow macaroni works best. The curves hold the cheese sauce. Shells work too. Do not use penne or ziti. Wrong shape for this dish. Cook it a minute under al dente. It finishes cooking in the oven. Overcooked noodles turn mushy after baking.
Grab everything before you start. Evaporated milk based recipes are the backbone of soul food mac and cheese. Want more options check out these southern mac and cheese recipes or try this easy soul food version.
Boil the macaroni noodles until they are just firm
Get a large pot. Fill it with water. Leave room at the top so it does not boil over.
Water to Pasta Ratio
- 6 quarts water for 16 oz macaroni
- 1 tablespoon salt per quart
Salt the water heavy. It should taste like the ocean. This is your only chance to season the noodles from the inside. Noodles absorb salt water while they cook. Unsalted water means bland pasta. No amount of cheese sauce fixes that.
Boiling Steps
- Bring water to a rolling boil on high heat
- Pour in the elbow macaroni all at once
- Stir immediately so noodles do not clump
- Stir every 2 minutes
- Set a timer for 6 minutes
Box says cook 8 to 10 minutes. Stop at 6. Maybe 7. The noodles must be underdone. They finish cooking inside the hot cheese mixture in the oven. Fully boiled noodles turn to mush after 45 minutes of baking. Firm noodles hold their shape and texture.
Test for Doneness
Bite one noodle. It should be soft on the outside with a thin white line in the center. That white line means it is undercooked. Perfect. If there is no white line you went too far. Pull them off the heat immediately.
Drain and Stop the Cooking
- Pour noodles into a colander
- Shake out excess water
- Do not rinse
- Do not add oil
Rinsing washes away starch. That starch helps cheese sauce stick to the noodles. Oil makes them slippery. Sauce slides right off. Just drain them well. Shake the colander a few times. Move fast. Hot noodles melt cheese faster when you mix them in the next step. Your recipe for southern mac and cheese depends on this timing.
Mix the hot noodles with cheese evaporated milk and eggs
Make the custard mixture
Crack two eggs into a large bowl.
Whisk them well.
Pour in the evaporated milk and whole milk.
Add sour cream.
Throw in salt black pepper garlic powder and mustard powder.
Whisk until smooth.
This liquid is your custard base.
It sets around the pasta in the oven and creates that thick sliceable texture.
Build the layers
Get a 9x13 baking dish.
Coat the bottom with butter.
Add half the hot drained noodles.
Cover those noodles with half your shredded cheese blend.
Cut the stick of butter into small chunks.
Drop half the butter chunks over the cheese.
Add the rest of the noodles on top.
Pile the remaining cheese over this second noodle layer.
Place the rest of the butter chunks on top.
Pour the custard
Slowly pour the egg and milk mixture over the entire dish.
Use a spoon to gently lift the noodles.
Let the liquid seep down to the bottom.
Do not stir aggressively.
You want distinct layers of pasta and cheese.
The hot noodles and butter will start melting the cheese instantly.
Press everything down flat with your spoon.
The milk mixture must cover the top layer of cheese.
This wet custard method makes the best African American southern baked mac and cheese.
You can use this same technique for any mac and cheese recipes southern households love.