Table of Contents
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.