Southern Baked Mac and Cheese Recipe

Spoonful of creamy baked mac and cheese with eggs lifted from the casserole with melted cheese stretching

4.30 from 172 votes

Southern Baked Mac and Cheese Recipe

Southern baked mac and cheese, traditiona style with eggs is LOADED with five cheeses and baked until golden on top. Creamy inside with that old fashioned texture, boos!

Prep Time20

Cook Time40

Resting Time15

Total Time1 15

Course: Main Course

Cuisine: Southern

Servings: servings

Calories: 726kcal

Author: Jocelyn Delk Adams

Equipment

Ingredients

1 pound elbow macaroni
1 12 oz can evaporated milk
1 ½ cups heavy cream
2 eggs
2 ½ cups sharp cheddar shredded
1 ½ cups Colby Jack shredded
1 cup mozzarella shredded
8 oz Velveeta cheese cubed
4 oz cream cheese softened
6 tablespoons butter
1 teaspoon black pepper
⅛ teaspoon nutmeg

Instructions

Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish.
Bring a large pot of salted water to a boil. Cook the macaroni until just al dente, then drain well. Do not rinse.
While the pasta is still warm, add the butter and softened cream cheese. Stir until melted and evenly incorporated.
In a separate bowl, whisk together the evaporated milk, 1 cup heavy cream, eggs, black pepper, and nutmeg until smooth.
Pour the milk-and-egg mixture over the warm macaroni and gently stir to combine. Add the Velveeta, mozzarella, 2 cups sharp cheddar, and 1 cup Colby Jack. Gently mix until everything is evenly distributed.
Pour the macaroni mixture into the prepared baking dish. Sprinkle the remaining ½ cup sharp cheddar and ½ cup Colby Jack evenly over the top. Pour the remaining ½ cup heavy cream evenly over the macaroni.
Cover tightly with foil and bake for 25 minutes. Remove the foil and bake for another 15 minutes, or until the top is golden and the center is hot and creamy.
Remove from the oven and let rest for 10-15 minutes before serving.

Notes

How to Store

Fridge: Portion leftovers into shallow airtight containers and refrigerate for up to 3-4 days. No need to leave the whole pan out until it’s completely cool, boos.
Freezer: Pack cooled portions into freezer-safe containers and freeze for up to 2 months for the best texture. Label them with the date and thaw overnight in the fridge before reheating.
Reheating: Add a splash of milk or cream, cover with foil, and warm in a 350°F oven until the center reaches 165°F. For a single serving, microwave in short bursts with a loose microwave-safe cover until heated through.

Nutrition