Table of Contents
This article provides a straightforward guide to making authentic soul food mac and cheese without a roux, using evaporated milk for creaminess and emphasizing key techniques like shredding your own cheese and undercooking pasta for a cohesive, flavorful bake.
Question | Answer |
|---|---|
What makes this mac and cheese recipe easy and different? | It uses evaporated milk instead of a flour roux for a creamy sauce with minimal effort. |
Why must I shred cheese from a block rather than use pre-shredded? | Pre-shredded cheese has anti-caking agents that hinder smooth melting, so block cheese ensures a velvety sauce. |
How do I prevent the pasta from becoming mushy after baking? | Undercook the pasta by 2 minutes less than package directions since it cooks further in the sauce and oven. |
Is the breadcrumb topping necessary for baked mac and cheese? | No, it is optional but adds a desirable crunchy texture contrast to the creamy interior. |
What is the proper way to reheat leftovers without drying them out? | Always add a splash of milk when reheating in the microwave, oven, or stovetop to restore moisture. |
Gather your ingredients for this easy soul food mac and cheese.
Keep it simple. Most of this you already have in your kitchen.
Pasta
- 16 oz elbow macaroni or cavatappi
Cavatappi holds cheese sauce better. Elbows work fine too.
Cheeses
- 16 oz sharp cheddar shredded
- 8 oz mild cheddar shredded
- 4 oz Velveeta cubed
Shred your own cheese. Pre-shredded has anti-caking agents that ruin the melt. Sharp cheddar gives it that soul food punch. Velveeta makes it creamy without extra work.
Dairy
- 12 oz evaporated milk
- 1 cup whole milk
- 4 tbsp unsalted butter
Evaporated milk is the secret. It's thicker than regular milk so your sauce stays rich without a flour roux. That's what makes this recipe easy.
Seasonings
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1 tsp salt or to taste
- 1/4 tsp mustard powder
Mustard powder amps up the cheddar flavor. Most people skip it. Don't.
Topping
- 1/2 cup panko breadcrumbs
- 2 tbsp melted butter
Mix these right before you bake. Optional but worth it for that crunch on top.
That's 10 items total. No fancy ingredients. No roux. No eggs. This is a southern mac and cheese recipe stripped down to what matters.
Boil the pasta until tender but still firm to the bite.
Use a pot large enough for water to circulate. 4-6 quarts water per pound of pasta. Add 1-2 tablespoons kosher salt. Water must taste salty.
Pasta Shape | Package Time | Target Cook Time |
|---|---|---|
Elbow macaroni | 8-10 minutes | 6-7 minutes |
Cavatappi | 9-11 minutes | 7-8 minutes |
Bring water to a full rolling boil. Add pasta all at once. Stir vigorously for 30 seconds to prevent sticking. Set timer for 2 minutes less than package directions.
Check pasta at first timer. Bite into a piece. Center should offer slight resistance. No hard crunch. No soft mush. Keep tasting every 60 seconds until al dente.
Drain immediately in a colander. Do not rinse. Rinsing removes surface starch. Starch is essential for cheese sauce adhesion. Shake colander hard to remove excess water.
Never add oil to boiling water. Oil coats pasta. Sauce will not stick. Salt the water. Not the pasta after. Seasoning must penetrate the noodle.
Stir occasionally during boil. Especially first 2 minutes. This stops clumping. Use a wooden spoon or pasta fork.
Properly cooked pasta absorbs sauce. It swells slightly in the bake. It holds shape. It does not dissolve into the cheese pool. This is the foundation of a cohesive southern baked mac and cheese.
Make the creamy cheese sauce on the stovetop.
Use the same pot you boiled pasta in. Less cleanup. Wipe it dry first. Water makes butter splatter.
Melt the butter base
- Set pot over medium-low heat
- Add 4 tbsp unsalted butter
- Melt completely without browning
Browning butter changes the flavor. Keep it yellow. Let it foam then settle.
Add liquids and seasonings
- Pour in 12 oz evaporated milk
- Pour in 1 cup whole milk
- Add all seasonings at once
- Whisk to combine
Stir frequently. Milk can scorch on the bottom. Keep heat at medium-low. You want it hot and steaming. Not boiling. Boiling breaks the dairy proteins.
Add cheese in stages
Cheese | Amount | When to Add |
|---|---|---|
Velveeta cubes | 4 oz | First |
Mild cheddar | 8 oz | Second |
Sharp cheddar | 8 oz | Third |
Sharp cheddar | 8 oz | Fourth (reserve for topping) |
Add one handful at a time. Whisk after each addition until fully melted before adding more. Dumping all cheese at once causes clumping. Patience here saves the sauce.
Remove pot from heat after the third addition. Residual heat melts the final cheese. Direct heat risks separating the sauce. Greasy sauce means you used too much heat.
Sauce should coat the back of a spoon. Not watery. Not stiff. This no-roux method relies on evaporated milk and Velveeta for thickness. Simple and effective for baked southern mac and cheese.
Assemble and bake until bubbly with a golden top.
Preheat oven to 350°F. Lightly grease a 9x13 baking dish with butter. Use the wrapper. No spray needed.
Layer the mac and cheese
- Add half the cooked pasta to the dish
- Pour half the cheese sauce over it
- Add remaining pasta
- Pour remaining sauce on top
- Sprinkle reserved 8 oz sharp cheddar across the surface
Do not stir after adding sauce. Stirring breaks the noodles. Gently shake the dish side to side so sauce settles into gaps. Every piece should be covered.
Add the breadcrumb topping
- Mix 1/2 cup panko with 2 tbsp melted butter
- Scatter evenly over the cheese layer
Do not press breadcrumbs down. They need to sit on top to get crispy. If they sink into the sauce they turn soggy.
Baking times
Doneness | Time | Visual Cue |
|---|---|---|
Bubbly edges | 20 minutes | Sauce bubbles at dish edges |
Golden top | 25-30 minutes | Breadcrumbs turn golden brown |
Deep golden | 35 minutes | Cheese browns at edges |
Bake uncovered the entire time. Covering traps steam. Steam makes toppings soft. You want crunch contrast against the creamy interior.
Check at 20 minutes. Ovens vary. Look for sauce actively bubbling around the sides. Check the breadcrumbs. Light golden is perfect. Dark brown means burnt butter flavor.
The wait is hard. But resting transforms the texture. This is how you get that thick slice that holds its shape on a plate. A proper best baked mac and cheese recipe southern always requires this step.
Serve and store leftovers for quick meals later.
Scoop straight from the pan. Use a sharp knife to cut neat squares. The cheese should stretch when you lift it. Pair this heavy side with fresh or acidic foods to balance the plate.
Serving suggestions
- Collard greens cut the richness
- Fried chicken adds crunch
- Barbecue ribs match the heavy flavor
- Simple green salad works for a lighter meal
- Pickled jalapeenos add sharp heat
Storage rules
Cool the dish completely. Transfer to airtight containers within two hours. Bacteria grow fast at room temperature.
Method | Container | Shelf Life |
|---|---|---|
Refrigerator | Glass airtight container | 4 days |
Freezer | Aluminum foil pan with lid | 3 months |
Freeze in single serving portions. Thaw overnight in the fridge before reheating. Never thaw at room temperature.
Reheat without drying it out
Dry pasta ruins leftovers. Add moisture every time you reheat.
- Microwave: Add a splash of whole milk. Cover with a damp paper towel. Heat 60 seconds. Stir. Heat 30 more seconds if needed.
- Oven: Put in a baking dish. Add two tablespoons milk. Cover tightly with foil. Bake at 350 degrees for 15 minutes.
- Stovetop: Heat on low in a skillet. Add a splash of milk. Stir constantly until warm.
Store this soul food mac and cheese properly and you get two meals from one effort. Never reheat more than you plan to eat. Check our other baked southern recipes for more make ahead ideas.