Last Updated on December 1, 2021 by Chenée Lewis
An old fashioned baked macaroni and cheese with a secret ingredient! This easy southern baked mac and cheese with evaporated milk and egg is always a hit! And if you like this southern mac and cheese recipe, you'll want to check out Pressure Cooker Ham Braised in Beer, Puff Pastry Tart with Cranberry and Brie, and Brown Butter Sweet Potato Pie!
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Easy Baked Macaroni and Cheese
For my family, there are certain foods that are absolutely mandatory for us to have on holidays. You have your hams, your turkeys, and roast beefs, but the stars of the show are definitely the sides and desserts. Cornbread dressing, collard greens, sweet potato pie, and pound cake are never missing from the table, and it just doesn't feel like a holiday without them. Another absolutely crucial dish is baked macaroni and cheese! Mac and cheese recipes can vary wildly, but for me the best kind has a cheesy custard filling made with egg and evaporated milk, and a topping of even more lightly browned cheese. If you haven't had this style of southern baked mac and cheese with evaporated milk, you are in for a treat.
How do you keep mac and cheese creamy?
Getting creamy mac and cheese can be a challenge, especially when you're using this custard-based method. That's why I'm sharing my secrets with you to make this southern baked mac and cheese just as creamy as can be! But before we continue, these are secrets! I'm sure I can trust you guys to keep it on the hush, but just make sure no one is looking over your shoulder while you read this. Ok, if the coast is clear, read on...
Secret #1: Overcook your macaroni
Hear me out! First of all, we're not in Italy. Unless you are, in fact, reading this from Italy, in which case, ciao! But for the rest of us, forget everything you learned from Giada de Laurentiis and boil your macaroni for two minutes longer than the maximum time listed on the packaging. For example, the macaroni I used instructed me to boil it for 8-10 minutes, so I set my timer for 12 minutes.
So how does this make your southern baked mac and cheese creamier? Well, as your macaroni boils, it absorbs water. So by boiling it a little longer, we're preventing the macaroni from absorbing too much of the milk while it's baking, allowing more of the milk to form that creamy, cheesy, custardy filling around the pasta. Trust me-- it works!
Secret #2: Mascarpone
OK, forget what I said about not being in Italy, because we're using a classic Italian ingredient to add to the creaminess of this soul food baked mac and cheese! Mascarpone is an Italian cream cheese that adds a smooth, mild soft creaminess to bump up the creamy flavor of the cheese filling even further! I got this idea from my Uncle Glenn, who told me about using mascarpone many Thanksgivings ago when I asked him how his mac and cheese was so amazing!
Secret #3: Coat your macaroni in butter
You may have gathered from secret #1 that the key to making this soul food baked mac and cheese super creamy is keeping the macaroni from absorbing too much liquid as it bakes. That's what this step is about as well! We're going to toss the cooked macaroni in butter before adding the other ingredients. This creates a barrier that prevents the other liquids from penetrating the macaroni as it bakes. It should help you to end up with more cheesy custard filling that makes the finished dish delicious!
Not-So-Secret #4: Freshly Grated Cheese
This definitely isn't much of a secret. But you'd be surprised how many people still use pre-shredded cheese to make their macaroni and cheese! It's so much faster, but pre-shredded cheese is often coated with cellulose (wood pulp!) to prevent it from sticking together, which dries it out significantly. This dryness will then translate into your dishes, which we definitely don't want. For this baked macaroni and cheese, you should definitely buy your cheese in blocks and grate it yourself to keep the sauce nice and creamy. It's an extra step, but makes a huge difference!
What milk is best for mac and cheese?
For me, evaporated milk is the way to go. Making southern baked mac and cheese with evaporated milk is second nature to me. And I think it produces the creamiest results! Evaporated milk also works with the egg to create that custard filling that I just love. Here's everything else you'll need:
Southern Baked Mac and Cheese Ingredients
- elbow macaroni - you'll need 8 ounces of macaroni (or small shells, or cavatappi, or whatever similar pasta shape you prefer. I find elbow macaroni is best for holding all that yummy cheese). So it's about half of a one-pound box.
- butter - I use salted, but you can use either salted or unsalted and adjust your seasonings accordingly.
- extra-sharp aged cheddar cheese - This cheese forms is the largest portion of the flavors in this soul food mac and cheese, so be sure to get the good stuff! I like to use a really good quality white cheddar that's been aged at least 12 months for the most flavor. It should come in a block for you to grate yourself -- trust me, it makes a big difference in this southern mac and cheese recipe!
- mild cheddar cheese - you can also use any mild, melty cheese you like. Mild cheddar, gouda, jack, mozzarella, or fontina all work! Again, in block form for you to grate yourself.
- whole milk - you can also use low-fat milk, and it still works well.
- evaporated milk - if you don't have evaporated milk, you can use a cup of heavy cream and omit the butter.
- salt - you can adjust the amount of salt to your taste, along with the seasonings below, before adding your egg.
- cajun or creole seasoning - I like the flavor boost from creole seasoning in this southern baked mac and cheese, especially with the blend of cheeses. I like Tony Chachere's.
- dry mustard powder - adds a slight tangy flavor that goes so well with the cheese.
- ground nutmeg - I always have whole nutmeg on hand to grate fresh, but in this recipe ground nutmeg works great too.
- egg - beaten well.
- cracked black pepper - to add to the top before baking. You can also add paprika or more cajun seasoning.
How do you make southern mac and cheese from scratch?
This mac and cheese is so easy to make! This video shows you how to put it together, step by step!
- First, cook your macaroni until it's nice and tender, drain it, and stir in some butter.
- Then you'll combine your milks and mascarpone in a bowl and whisk it to make sure it's all smooth.
- Add in your grated cheeses and seasonings, then stir in your buttered macaroni.
- Pour the mixture into a greased casserole dish, then top with more cheese and bake!
Equipment
The first tool you'll need is a cheese grater. Then all you'll need is a a 3-quart casserole pan or 9x13 baking pan and a stock pot to boil your pasta!
Tips and F.A.Q.
It's a matter of texture. In this recipe, we're going for a creamy, yet slightly firm custard-like filling. It's a texture that is distinct from stovetop macaroni and cheese. Many baked macaroni and cheese recipes use a roux to make a cheese sauce on the stovetop, and then transfer the mac and cheese to a dish, add more cheese and/or breadcrumbs, and bake it.
In my experience, the texture is different in a roux-based mac and cheese than with a custard mac and cheese. So making our southern baked mac and cheese with egg and evaporated milk makes it come out a bit firmer and more casserole-like, but still able to achieve that rich creaminess that we all love!
If you've ever made a pumpkin pie, a flan, or my Brown Butter Sweet Potato Pie, you may be familiar with evaporated milk. Evaporated milk is simply milk where some of the water has, well, evaporated. Because of the missing water, it has a higher protein content than regular milk. That makes everything creamier without adding extra fat (the way heavy cream would). It's perfect in baked goods when you want to create a custard made from eggs and milk, because it adds extra creaminess compared to regular milk.
Evaporated milk has more protein than regular milk, but less fat than heavy cream, which gives this easy baked macaroni and cheese a thick, creamy filling without too much greasiness. Evaporated milk is also not refrigerated in most places, so you can get it in the baking aisle or on Amazon!
This is really up to you! I usually use at least one block of cheddar, sometimes one block of sharp cheddar and one block of mild cheddar. Other times, I switch it up and replace one of the cheddars with monterey jack, gouda, or mozzarella. Any semisoft cheese works great in this recipe.
Yes! You can prepare your mac and cheese the night before and bake the following day. Just complete all the steps except the last one (baking), and place in the fridge covered with plastic wrap. The next day, bake in preheated oven as normal, although you may need to add 5-10 minutes to the cook time.
Yes, this southern baked mac and cheese freezes very well! Just cool the mac and cheese completely, cover tightly with plastic wrap and foil, and freeze for up to 2 months. Allow to thaw, still wrapped, in the fridge before baking as usual. I actually use this method to make my mac and cheese ahead of time for most Thanksgivings!
If you try this recipe, I would love it if you could leave a rating and comment below! It’s so wonderful hearing your feedback! And don’t forget to share your creations with me by tagging @chenee_today on Instagram!
More Holiday Recipes You'll Love
- Pressure Cooker Ham Braised in Beer
- Brown Butter Sweet Potato Pie
- Christmas Charcuterie Board
- Lemon Sour Cream Pound Cake + Juneteenth Cookout 2021
- Banana Pudding Cheesecake Squares
Equipment you may need
- 3-quart casserole dish
- cheese grater
Ingredients
- 8 oz. (227 g) elbow macaroni - about half a 16-oz. box
- 2 tablespoon (30 ml) salted butter - plus more for baking dish
- 1 large egg - beaten
- 1 13 oz. can evaporated milk
- 1½ cup (366 g) whole milk
- 8 oz (227 g) extra-sharp white cheddar cheese - good quality
- 8 oz (227 g) mild cheddar cheese - or another mild cheese like monterey jack, fontina, or gouda
- 8 oz (227 g) mascarpone cheese - room temperature
- 1½ tsp. (9 g) salt
- 1 teaspoon (5 ml) cajun or creole seasoning
- ½ teaspoon (2 ml) dry mustard powder
- ⅛ teaspoon (1 ml) ground nutmeg
- fresh cracked pepper - for topping
Instructions
- Preheat oven to 350°F. Lightly coat a 3-quart casserole dish or 9x13 pan with butter or spray with cooking spray.
- Cook macaroni according to package directions, adding 2 minutes to the maximum time listed on the package. Drain; stir butter into macaroni until butter is melted.8 oz. elbow macaroni, 2 tablespoon salted butter
- While macaroni is boiling, shred both cheese blocks using a box grater. Combine shredded cheese until evenly mix, then set aside about half of shredded cheese mixture for later.8 oz extra-sharp white cheddar cheese, 8 oz mild cheddar cheese
- In a large bowl, whisk together mascarpone and evaporated milk until smooth (there may still be some lumps, which are okay).8 oz mascarpone cheese, 1 13 oz. can evaporated milk
- Mix in the whole milk, followed by the salt, creole seasoning, mustard powder, and nutmeg. Stir in half of the shredded cheese mixture.1½ cup whole milk, 1½ tsp. salt, 1 teaspoon cajun or creole seasoning, ½ teaspoon dry mustard powder, ⅛ teaspoon ground nutmeg
- Taste mixture to see if seasonings are to your preference and adjust if necessary. Stir in beaten egg.1 large egg
- Add buttered macaroni to milk/cheese mixture and stir to combine. Pour the whole mixture into your prepared casserole dish.8 oz. elbow macaroni, 2 tablespoon salted butter
- Sprinkle remaining shredded cheese evenly over the top, followed by some fresh cracked pepper, if you like.fresh cracked pepper
- Bake in preheated oven for 50 minutes or until cheese on top is melted and browned, and filling is bubbling. Cool slightly before serving.
Video
Notes
Nutrition
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Hayley Graham
I’m in Australia can I use Edam cheese with a sharp Cracker Barrel cheese? Or do I have to use Gouda and sharp Cracker Barrel cheese?
Chenée Lewis
Yes, Edam would work too!
Hayley
Thank you so much 😊
Dannii
Now this is total comfort food. Cheesy and delicious.
Chenée Lewis
I agree 100%! Thanks!
kushigalu
Drooling over this delicious mac and cheese recipe. I will try this version soon for dinner.
Chenée Lewis
Great! I hope you enjoy!
Miranda
Can you prepare this 2 nights before?
Chenée Lewis
Hi! Yes you can -- I would recommend preparing it but not baking it, and then covering it tightly and storing in the fridge for up to two days. Then on the day you plan to eat, you can bake it like normal, though you'll need to add a few minutes to the baking time.
Mairead
Adding mascarpone cheese for extra smoothness is genius. Thank you for this great recipe and such an indepth tutorial with tips and explanations.
Chenée Lewis
You're very welcome! Glad you liked it!
Chris G.
So great. Our family loves baked mac and cheese. We like a little kick so we used a little pepper jack instead of the mild cheddar, otherwise followed the recipe exactly. Thanks for sharing.
Chenée Lewis
Ooh that's a great idea! Glad you liked it!
Allen
Chene'e,
You have definitely set the GOLD standard of MacNcheese, it takes me back a few years
to when my mother baked it this way in our coal/wood-fired cooking stove, whether it was 20 below in the winter or 120 above in the summer...
Chenée Lewis
What amazing memories! I'm so glad you liked it!
Andrea
Homemade Mac and cheese sounds marvelous. Delicious comfort food at its finest!
Chenée Lewis
It sure is! Thanks!
Alex
Wow! This is phenomenal! I will be using this recipe for the rest of my life. Thank you!
Chenée Lewis
I'm so glad to hear that!! Thanks!
Sandy
Can you use eagle b!nd?
Chenée Lewis
You'll need evaporated milk like Carnation milk -- Eagle Brand is actually sweetened condensed milk, so that wouldn't work for this recipe. Hope that helps!
Tiana
This looks amazing !!!! Would it be less custardy / more smooth creamy if I omitted the eggs?
Chenée Lewis
Thanks!! I think the eggs would be pretty necessary in this recipe. If you want to leave them out, you can make a roux-based sauce like in my smoked mac and cheese (you can substitute the bacon grease in that recipe for butter).
Anonymous
Can you use packaged shredded cheese?
Chenée Lewis
Yes you can! But I would definitely recommend buying blocks of cheese and shredding them for best results!
Kir Boyes
This is my FAVORITE recipe ever. I just made it as a side dish for Thanksgiving dinner and everybody couldn’t get enough. Take the time to shred the cheese yourself it will be worth it. I can’t wait to make this again!
Chenée Lewis
I'm so glad you like it!! It's my favorite mac and cheese too!
Ruby Sheffield
Mine came out good, but it had A lot of grease on it
Natalia
What about using 1/2 cup of half and half instead of whole milk?
Chenée Lewis
You could definitely replace 1/2 cup of the whole milk with half and half and leave the rest of the milk as-is, or replace it with a low-fat milk. As long as you're using the same amount of liquid and it's not too high in fat, your results should be pretty much the same 🙂
Michelle | Sift & Simmer
This is what I call real comfort food! Love the addition of evaporated milk in this... makes it so creamy and delicious!
Chenée Lewis
Absolutely! It's a game changer for sure!
Claudia Lamascolo
I love how creamy this looks and your right about evaporated milk that the way to go!
Chenée Lewis
Thank you! It makes a big difference! 🙂
Denay DeGuzman
I love the 3 choices of cheese for this delicious soul food recipe! I'll need to give this yummy recipe a try ASAP. It's ideal for the Lenten season.
Chenée Lewis
Absolutely! I hope you enjoy 🙂
Shadi Hasanzadenemati
Can’t wait to try this, I know it’s going to be a hit!
Chenée Lewis
I think you're right! 🙂
Shadi Hasanzadenemati
I was looking for a recipe like this, thank you for sharing!
Chenée Lewis
I'm so glad you like it! Thanks! 🙂
Kim Guzman
Oh, my DROOL! That looks incredible. I'm going to make it this weekend. My macaroni and cheese is always sort of dry and lackluster. I'm so glad to find a recipe that looks like it's to die for.
Chenée Lewis
Wonderful! I'd love to hear how it goes for you! 🙂
Denise L Lewis
Just sampled my baked mac & cheese!
OMG!!! This is the best ever!!! Thank you, Chenée!!!
Have a Happy Thanksgiving!!!
Chenée Lewis
Thank you!! Happy thanksgiving to you too 🙂 🙂
Irma McQueen
Absolutely easy to make and oh so good!
Chenée Lewis
Thank you so much!! I'm glad you liked it!
Maria
I can smell it from here! Looks delicious <3 i love mac and cheese!
Chenée Lewis
It's SO good! I definitely recommend giving it a try.
Kevin Foodie
I recently made Mac and cheese. Your recipe is so easy. The mac and cheese is very rich and creamy. Looks great!
Chenée Lewis
Thank you so much! It's definitely my fave.
Jovita
I love your version of mac and cheese , especially the use of mascarpone. Something different! Bookmarking and definitely making this recipe soon!
Chenée Lewis
Thanks! I hope you enjoy ?
Kate
Oh wow, just PERFECT comfort food - just what we need at this time of year over here in the chilly UK!! Thanks for a great recipe.
Chenée Lewis
Absolutely! So great for cooler weather!
Chris Collins
This mac and cheese looks so creamy and delicious! Can't wait to try the recipe 🙂
Chenée Lewis
Thank you! I hope you love it!
Dannii
Mac and cheese is the ultimate comfort food. I have never used evaporated milk in it though. Definitely trying that!
Chenée Lewis
It makes a big difference! Hope you enjoy!
Anonymous
I couldn’t find mascarpone cheese, what’s a good substitute? Please say sour cream?
Chenée Lewis
Sour cream would be good too, but my best substitute for mascarpone is definitely cream cheese. Hope that helps!