Ah, Southern mac and cheese—just the thought of it makes me salivate. There’s something undeniably comforting about its creamy, cheesy embrace, like a warm hug on a chilly night. Call me nostalgic, but this dish is like a culinary time machine, transporting me back to family gatherings where laughter mingled with the aroma of melted cheddar.
Steps
- Preheat your oven to 350ºF. Bring a large pot of water to a boil, add salt generously, and cook the elbow macaroni until it’s just underdone, or al dente. Drain the pasta well and place it in a 9″ by 13″ baking dish.
- In the same pot used for the pasta, whisk together whole milk, evaporated milk, eggs, salt, white pepper, and sugar until the mixture is smooth. Pour this custard mixture evenly over the cooked macaroni in the baking dish.
- Add small pieces of butter, sour cream, Velveeta chunks, and shredded Colby-Jack and sharp cheddar cheeses to the dish. Mix everything together thoroughly and spread it out evenly.
- Sprinkle shredded mild cheddar cheese evenly on top of the macaroni mixture. Bake in the oven for 35 to 40 minutes until the dish is bubbly and the top is a light golden brown.
- Once baked, allow the macaroni and cheese to rest for about 10 minutes before serving. Enjoy the dish as a hearty side or main course.
Ingredients
- 8 to 10 ounces elbow macaroni
- ½ cup whole milk
- 1 (12-ounce) can evaporated milk
- 2 eggs, lightly beaten
- 1½ teaspoons white pepper
- 1½ teaspoons granulated sugar
- ½ teaspoon salt (or to taste)
- ½ cup (1 stick) butter, cut into small pieces
- 2 tablespoons sour cream
- ½ pound Velveeta, cut into small chunks
- 8 ounces shredded Colby-Jack cheese (or 4 ounces each of Colby and Monterey Jack)
- 4 ounces shredded sharp cheddar cheese
- 1 cup shredded mild cheddar cheese
Nutritional Values
Calories: 3768kcal | Carbohydrates: 208g | Protein: 176g | Fat: 248g | Saturated Fat: 152g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 64g | Trans Fat: 8g | Cholesterol: 992mg | Sodium: 7112mg | Potassium: 2520mg | Fiber: 8g | Sugar: 56g | Vitamin A: 8976IU | Vitamin C: 8mg | Calcium: 4520mg | Iron: 8mg
FAQ
- What makes Southern macaroni and cheese different?
- Southern macaroni and cheese is a baked dish that incorporates a custard-style sauce made with eggs and evaporated milk. This version is creamy yet firm, using three types of cheese, butter, and a bit of sour cream for added flavor.
- Can I use a substitute for Velveeta in this recipe?
- It is not recommended to use a substitute for Velveeta in this recipe. Many people consider it essential for achieving the desired texture and flavor, and Miss Robie, whose recipe inspired this dish, uses only Velveeta.
- Is it better to use pre-packaged shredded cheese or to grate my own?
- Although pre-packaged shredded cheese can be used, grating your own cheese is preferable as it tends to melt more smoothly, enhancing the overall texture of the dish.
- What should I do if the top seems oily after baking?
- It’s normal for the top of the macaroni and cheese to appear oily due to the real cheeses and butter used. If you find it excessive, you can gently blot the excess oil with a paper towel after letting it rest for a bit.
- How should I serve this dish, and does it pair well with other foods?
- While this macaroni and cheese is filling enough to be served as a main dish, it is typically enjoyed as a side. It pairs wonderfully with classic soul food dishes like collard greens and fried chicken.
Tips
- Stick with Velveeta cheese for an authentic taste, as it’s a key ingredient in this recipe and cannot be substituted.
- Grate your own cheese rather than using pre-packaged shredded cheese, as freshly grated cheese melts more smoothly and enhances the dish’s texture.
- Expect some oiliness on top after baking due to the real cheeses and butter used. If it seems excessive, use a paper towel to gently blot it away while the dish rests.
- The dish reheats well in the microwave, making it a convenient option for leftovers.
Equipment
- 9″ x 13″ Baking Dish or Pan – If you don’t already have one, this is essential for baking the macaroni and cheese.
- Cheese Grater – For grating your own cheese, which is recommended for better melting.
- Whisk – To properly whisk together the milk, evaporated milk, eggs, and seasonings.
