Nothing beats the classic! This Southern Macaroni and Cheese is the “real mac and cheese”. Not your boxed mac and cheese, but the real thing! Making this from scratch takes time and effort but it’s all worth it!
Mac and cheese is the ultimate comfort food. Kids nowadays grew up with boxed mac and cheese, but I am sure they’ll appreciate this traditional macaroni and cheese. One thing about Southern mac and cheese is it is not creamy like the ones most grew up with. But if you want an extra creamy version, you’ll be glad to know that this recipe has tips to achieve that.
What You Need To Make This Southern Macaroni and Cheese
- Butter (unsalted)
- Milk (whole or 2%)
- Cheese: I use shredded sharp cheddar, although you are welcome to try any kind of combination you prefer.
- Pasta: I love the classic elbow macaroni, but any short and sturdy pasta will do the trick.
- Sour Cream: Use full fat and not light or fat-free.
- Salt
- Eggs
Extra Gooey Version:
- Pasta: elbow macaroni
- Heavy Cream: Cream gives a more rich and creamy taste and texture, but you can use half and half and whole milk instead.
- Half and Half: or whole milk
- Butter: unsalted
- Eggs
- Sour Cream: for that extra creaminess
- Season Salt
- Garlic Powder
- Onion Powder
- Salt
- Pepper
- Colby Jack Cheese
- Monterey Jack Cheese
- Sharp Cheddar Cheese
How To Make Southern Macaroni and Cheese
Step 1: Prepare the oven and grease the baking dish.
Step 2: According to package instructions, cook the macaroni. Important to keep in mind to salt the water.
Step 3: Into a large bowl, transfer the macaroni. Add the butter and cheese, then toss well.
Step 4: Whisk the milk, eggs, sour cream, and salt in another bowl. Add this to the macaroni mixture and mix well.
Step 5: Pour the mixture into the prepared baking dish and top with extra shredded cheese.
Step 6: Bake until golden brown on top and the cheese is bubbly.
Extra Gooey Version:
Step 1: Proceed with the recipe stated until step 2. Toss the pasta in butter.
Step 2: To the pasta, add the cream, half and half, and eggs. Mix well and stir in the seasonings.
Step 3: Mix the Colby jack and Monterey jack cheese and add to the pasta. Toss well to melt the cheese. Then, add the cheddar cheese. Stir well.
Step 4: Into the greased pan, spread the mixture and top with extra cheese.
Step 5: Bake as directed, then allow the mac and cheese to rest for 5 minutes before serving.
The best macaroni and cheese
- Salt the pasta water or else the macaroni will be bland.
- Use whole or 2% milk. The slight fat in the milk adds flavor and moisture to the baked mac and cheese.
- Greek yogurt is okay to use instead of sour cream if you want to make this recipe healthier.
FAQ
Can this recipe be doubled?
Absolutely! Make this mac and cheese in two baking dishes.
Can this mac and cheese be frozen?
Dairy does not freeze very well so the short answer is no. Although, you can keep any leftovers in the fridge for up to a week.
Can I use an egg substitute?
Unfortunately, there is no substitute for eggs.
Can I make this in advance?
Yes! This mac and cheese is a wonderful make-ahead meal. Assemble and refrigerate for up to 24 hours. When ready to serve, bake as instructed.
![](https://8fivefive.com/wp-content/uploads/2023/03/Southern-Macaroni-and-Cheese-360x361.jpg)
Classic Southern Macaroni and Cheese
Ingredients
- 1/4 c. Butter softened
- 16 Ounces Elbow Macaroni
- 3 1/2 c. Sharp Cheddar Cheese, shredded reserve 1 c. for topping
- 1 1/2 c. Milk whole or 2%
- 1/2 tsp Salt
- 3 Eggs beaten
- 1/2 c. Sour Cream
Extra GOOEY Version:
- 2 Large Eggs whisked in a bowl
- 16 oz. Elbow Macaroni
- 2 c. Heavy Cream
- 1 c. Half and Half or whole milk
- 3 tbsp Sour Cream
- 1 1/4 tsp Season Salt
- 7 tbsp Butter melted
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 8 oz. Monterey Jack Cheese shredded
- 16 oz. Colby Jack Cheese shredded
- 8 oz. Sharp Cheddar Cheese shredded
- 1 tsp Salt
- 1/4 tsp Pepper
Instructions
- Set the oven to 350 degrees. Grease a 9 x 11-inch casserole dish.
- Per package instructions, cook the macaroni.
- In a large bowl, transfer the pasta. Add 2 1/2 cups cheese and butter while the pasta is still hot.
- Mix the rest of the ingredients in a medium bowl, then add this to the macaroni mixture.
- Into the prepared casserole dish, pour the macaroni mixture and top with 1 cup of cheese. Bake for 30 to 45 minutes at 350 degrees.
Gooey Version:
- Set the oven to 375 degrees. Grease a 9 x 13-inch or 8 x 8-inch dish.
- Add 2 tsp salt to a pot of boiling water. Add the pasta and cook until al dente. Drain when done. In the meantime, melt the butter.
- Place the pasta in a large bowl and evenly toss in the melted butter.
- To the pasta, add the cream, half and half, eggs, and sour cream. Mix well, then stir in the seasonings.
- Combine the Colby jack and Monterey jack cheese in a large bowl. Add in 16 oz and mix well. Gently fold in the sharp cheese.
- Into the pan, spread the mixture and sprinkle with the rest of the cheese. Bake for 35 minutes in the preheated oven. Before serving, let the mac and cheese rest for 5 minutes.
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