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Southern Baked Mac and Cheese

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Creamy southern baked mac and cheese with a secret ingredient is always one of my most popular recipes! The best southern mac and cheese is the best baked mac and cheese recipe! It's the ultimate comfort food for Sunday dinner or a holiday celebration!

A detailed view of a spoon serving a portion of cheesy southern baked mac and cheese.
Southern Baked Mac and Cheese Recipe
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*This post contains affiliate links — as an Amazon Associate I earn from qualifying purchases. Please see my disclosure for details*.

And if you like this old fashioned mac and cheese with evaporated milk, 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!

Best Southern Baked Mac and Cheese Recipe

For my family, there are certain favorite comfort foods that are absolutely mandatory for us to have for family gatherings and special occasions. 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. It just doesn't feel like a holiday without them. But one of our all-time favorite recipes is baked macaroni and cheese, and this creamy southern mac and cheese recipe is our go-to recipe!

Homemade mac and cheese recipes can vary wildly, but for me the best kind has a cheesy custard filling made with egg and evaporated milk. Then it's got a topping of even more lightly browned cheese.

If you haven't had this style of old fashioned baked mac and cheese with evaporated milk, this will be your new favorite recipe for any meal, and maybe it'll be the side dish that steals the show!

A spoon scooping creamy baked mac and cheese out of a glass pan.
Southern Baked Mac and Cheese with Cream Cheese

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...

Overhead view of a pan of mac and cheese with a spoon, and a small plate with a portion of mac and cheese on it
Baked Macaroni and Cheese

Secret #1: Overcook your macaroni

Normally, you would want to cook your macaroni until it's al dente -- that is, it still has a bit of a chew to it. But for best results in this recipe, forget everything you learned from Giada de Laurentiis and boil your macaroni for two minutes longer than the maximum time listed on the package directions.

For example, the macaroni I used instructed me to cook elbow macaroni for 8-10 minutes, so I set my timer for 12 minutes.

So how does this make your southern baked macaroni and cheese creamier? Well, as your macaroni boils, it absorbs water.

So by boiling it a little longer, we're preventing the cooked noodles 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 cooked pasta. Trust me-- it works!

southern baked mac and cheese with evaporated milk being scooped out of a pan.
Southern Baked Mac and Cheese with Evaporated Milk

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 n cheese recipe was so amazing! The mascarpone really takes it up a notch and makes this the best baked mac and cheese recipe!

Secret #3: Coat your macaroni in butter

You may have gathered from secret #1 that the key to making this easy 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!

A metal spoon spooning baked macaroni and cheese from a glass dish.
Baked macaroni and cheese

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 southern 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 in how the cheese melts!

Southern baked mac and cheese being scooped out of a dish.
southern baked Mac and cheese

What are the 3 best cheeses for mac and cheese?

First, I like to use one semi-hard aged cheese like sharp cheddar. Then one creamy cheese that melts well, like mild cheddar, mozzarella or Monterey Jack. And finally, an extra-creamy cheese like mascarpone or cream cheese just to add to the creaminess of your southern baked mac and cheese recipe!

What milk is best for mac and cheese?

For me, evaporated milk is the way to go. Making old fashioned 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

Check the recipe card below for the full ingredient measurements and instructions, but here's a quick look at the simple ingredients you'll need to make this delicious baked mac and cheese!

  • elbow macaroni - you'll need 8 ounces of elbow pasta (or small shells, or cavatappi, or whatever different pasta shapes you prefer. I find elbow macaroni is best for holding all that yummy cheese). So it's about half of a one-pound box of macaroni.
  • butter - I use salted, but you can use either salted or unsalted butter and adjust your seasonings accordingly.
  • extra sharp 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 sharp white cheddar cheese that's been aged at least 12 months for the most flavor. It should come in a block for you to grate your own cheese -- 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, mozzarella, fontina, or Monterey Jack cheese all work! Again, in block form for you to grate yourself.
  • mascarpone cheese - that's right, we're using three types of cheese in this southern baked macaroni and cheese! Mascarpone is the best cheese to create this creamy sauce. Your mascarpone should be at room temperature.
  • milk - you can use low-fat milk or whole milk - both work well. It should also be at room temperature.
  • evaporated milk - helps to create that amazing custard texture in this homemade baked macaroni!
  • salt - you can adjust the amount of salt to your taste, along with the seasonings below, before adding your egg. That way to you end up with too much salt.
  • 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. If you don't have any, you can substitute a half teaspoon each of garlic powder, onion powder, and cayenne pepper.
  • dry mustard powder - adds a slight tangy flavor that goes so well with the cheese in this baked mac and cheese recipe. In a pinch, I've substituted dijon mustard for ground mustard.
  • ground nutmeg - I always have whole nutmeg on hand to grate fresh, but in this recipe ground nutmeg works great too in this classic homemade mac and cheese.
  • egg - beaten well.
  • cracked black pepper - to add to the top before baking. You can also add paprika or more cajun seasoning.
southern baked Mac and cheese scooping out of a pan.
southern baked Mac and cheese

How do you make southern mac and cheese from scratch?

This is such an easy baked mac and cheese recipe! Check the recipe card below for the full instructions, but here's how to make it, step by step!

  1. First, cook your macaroni noodles until they're nice and tender, drain it, and stir in some butter.
  2. Then you'll combine your milks and mascarpone in a large bowl and whisk it to make sure it's all smooth.
  3. Add in your grated cups of cheese and seasonings, then stir in your buttered macaroni.
  4. Pour the mixture into a buttered baking dish or casserole dish, then top with remaining cheese and bake until it's golden brown and bubbling!
  5. Let it cool for a bit out of the oven, and then enjoy your easy southern mac and cheese!

Equipment

The first thing you'll need for this simple macaroni and cheese 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!

Baked Mac and Cheese Tips and F.A.Q.

What does putting an egg in mac and cheese do?

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 bread crumbs, and bake it. That's why I do in my Smoked Mac and Cheese with Bacon!

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 evaporated milk and egg makes it come out a bit firmer and more casserole-like, but still able to achieve that rich creaminess that we all love! Plus, you won't have to add the extra step of making a roux -- everyone loves an easy southern mac and cheese recipe!

A detailed view of a spoon serving a portion of cheesy southern baked mac and cheese.

Why use evaporated milk in mac and cheese?

If you've ever made a pumpkin pie, a flan, or my Eggnog Bread Pudding, 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.

What is the difference between evaporated milk and 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. It's also not refrigerated in most places, so you can get it in the baking aisle or on Amazon! Evaporated milk is a major ingredient in my Banana Pudding Cheesecake Squares!

What cheese should I use for mac and cheese?

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 shredded cheeses work great in this easy baked mac and cheese recipe.

What seasoning makes mac and cheese better?

I make this easy baked mac and cheese recipe with mustard powder and a Creole seasoning blend like Tony Chachere's. But in general some other flavors I like to add to mac and cheese recipes (in addition to salt and pepper) are cayenne pepper, paprika, garlic powder, and onion powder.

Can I make this southern baked mac and cheese ahead of time?

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. 

Can this baked mac and cheese be frozen?

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! You can also freeze leftovers in an airtight container for up to two months.

Why is mac and cheese popular in the South?

Mac and cheese gained popularity as a southern food after James Hemmings, the enslaved chef to Thomas Jefferson, mastered the recipe. It then became a celebration dish among Black people in the south, remaining popular to this day.

What can I add to my mac and cheese to make it better?

I prefer this easy southern mac and cheese as-is, but you can always mix in a few dollops of sour cream for creaminess. You can also add different types of cheese to your preference -- this Chick-Fil-A mac and cheese recipe uses Parmesan and Romano cheeses! I also love adding crispy chopped bacon for smokiness, sliced green onions, or a few splashes of hot sauce!

Is mac and cheese at Thanksgiving Southern?

Yes, old fashioned mac and cheese with evaporated milk is a southern classic for the Thanksgiving table! It's popular in the south all year long.

What is the best mac and cheese in the world?

You're lookin' at it! But seriously, in my humble opinion, this is the best mac and cheese and it's the one I make over and over again! Try it, and you'll see why!

A detailed view of a spoon serving a portion of cheesy southern baked mac and cheese.

More Holiday Recipes You'll Love

I love cooking for the holidays! If you're looking for something to go with this amazing mac and cheese, try my Air Fryer Sweet Potato Cubes, or check out my Keto Cranberry Sauce, perfect for guests following a low-carb diet. Or try this Slow Cooker Beef Cube Steak!

For dessert, there are so many options! You can't go wrong with Lemon Sour Cream Pound Cake, No Bake Cheesecake, or Rum Soaked Cake with Brown Butter Glaze!

And nothing says holiday baking like cookies! My all-time favorites are my No Spread Sugar Cookies, but you also have to try my Brown Butter Small Batch Chocolate Chip Cookies! Display them all nicely on a Christmas Charcuterie Board, and don't forget to check out my lists of the Best Gluten Free Dairy Free Cookies Recipes and the Best Cookies for a Cookie Exchange!

If you try this recipe, I would love it if you could leave a star review 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!

📖 Recipe

A detailed view of a spoon serving a portion of cheesy southern baked mac and cheese.

Southern Baked Mac and Cheese Recipe

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Creamy southern baked macaroni and cheese recipe with a secret ingredient is always one of my most popular recipes! This is the best southern baked mac and cheese recipe, the ultimate comfort food for Sunday dinner or a holiday celebration! You'll love this old fashioned mac and cheese with evaporated milk!
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 1 hour 20 minutes
Course: Main Course, Side Dish
Cuisine :American
Servings: 10 servings
Calories: 463kcal
Recipe Source: Chenée Lewis

Equipment you may need

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 - or to taste (taste mixture before adding egg)
  • 1 teaspoon (5 ml) cajun or creole seasoning
  • ½ teaspoon (2 ml) dry mustard powder - or 1 teaspoon dijon mustard
  • ⅛ teaspoon (1 ml) ground nutmeg
  • fresh cracked pepper - for topping

Instructions

  • Preheat oven to 375°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 30 minutes or until cheese on top is melted and filling is bubbling. If you prefer a browner top, place it under the broiler for 3-5 minutes watching carefully so it doesn't burn. Cool slightly before serving.

Video

Notes

Make-ahead instructions: You can prepare this baked 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. 
Freezing: This soul food 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.
Updated time/temp: I make this recipe many times a year, and this year I experimented a bit with the temperature. And I found that baking the mac and cheese at a higher temperature for a shorter amount of time produced an even better texture! So the recipe card has been updated to reflect that change.

Nutrition

Serving: 1 serving | Calories: 463 kcal | Carbohydrates: 28 g | Protein: 24 g | Fat: 28 g | Saturated Fat: 17 g | Cholesterol: 107 mg | Sodium: 872 mg | Potassium: 435 mg | Fiber: 1 g | Sugar: 12 g | Calcium: 628 mg | Iron: 1 mg
Nutrition Disclaimer
Did you try this recipe? Rate it below!I can't wait to see (and share) your results! Follow me on Instagram at @chenee_today and tag #cheneetoday!

Pin this old fashioned baked macaroni and cheese recipe for later!

Last Updated on August 24, 2024 by Chenée Lewis

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Comments

    4.94 from 118 votes

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  1. Kim says

    5 stars
    Nothing better than homemade southern style baked mac and cheese. The ultimate in comfort food!

    Reply

    • Chenée Lewis says

      You got that right!

      Reply

  2. Dawn says

    This looks amazing! Would it be good if you subbed velveeta for the mild cheese?

    Reply

    • Chenée Lewis says

      I've never made it with velveeta, so I can't be sure, but it's definitely worth a try! 🙂

      Reply

  3. Diana Goldstein says

    5 stars
    I’ve made this many times now & just want to say thank you for this recipe! It’s delicious & our family favorite. I love how you wrote out the recipe, you made it so easy to follow.

    Reply

    • Chenée Lewis says

      Aww thank you so much for your feedback! This is our family favorite too 🙂

      Reply

  4. Keirsten Crawford says

    5 stars
    This is the new family favorite. Made it for Thanksgiving for the first and absolutely wowed the whole family- even Grandma!

    Reply

    • Chenée Lewis says

      Yay! Thanks so much for the feedback!

      Reply

  5. Hannah says

    5 stars
    I made this today and it came out beautiful! It was also my first time making baked mac and cheese. I prefer the mac and cheese WITHOUT Velveeta but my husband thinks you can’t have mac and cheese without including Velveeta. He seen the looseness of the mac and cheese before it went in the oven and got worried. Trust the process! However, i baked mines for an additional 10 minutes and then 5 minutes at 400 degrees. The oil was excessive for my taste so I blotted thoroughly. I also added 1/2 teaspoon paprika and upped the recipe seasonings by a 1/4 teaspoon. I used sharp cheddar in place of the mild. I think next time I will experiment with different cheeses and see what flavor combinations I can come up with. Great recipe that I’m taking to the holidays!

    Reply

    • Chenée Lewis says

      I'm so glad you liked the recipe and that your adjustments worked out well!

      Reply

  6. Steven Slater says

    4 stars
    I liked trying this recipe as when I make mac and cheese it never comes out the way I like it.When I made it it didn't have the real sharp cheesy taste I was looking for.Probably my choice of cheeses I selected.I will make this again,just change the kind of cheese I select.

    Reply

    • Chenée Lewis says

      Hi Steven! So glad you liked it, and yes I think if next time you go with an extra-sharp aged cheddar for at least one of your cheeses it'll give it that sharper flavor 🙂

      Reply

  7. Tammy says

    5 stars
    I used different cheeses ..but this is an awesome Mac n cheese recipe! Thank you for sharing!!!

    Reply

    • Chenée Lewis says

      I'm so glad you liked it! 🙂

      Reply

  8. Pauletta says

    5 stars
    Best mac n cheese ever !!!!

    Reply

    • Chenée Lewis says

      Thank you!! Glad you like it!

      Reply

  9. Mary Jones Boykin says

    5 stars
    Excellent!

    Reply

    • Chenée Lewis says

      Thank you so much! 🙂

      Reply

  10. Dana Sandonato says

    5 stars
    Nothing beats a wonderfully creamy homemade mac and cheese! This one truly screams for the South. I lived in the South for 7 years and had my share—this one is the real deal!

    Reply

    • Chenée Lewis says

      Thank you so much!!

      Reply

  11. Cynthia Hopk says

    5 stars
    At last! The absolute best mac & cheese recipe on the planet. Your tips for the noodles made all the difference for me. Not to mention the perfect combination of cheese and so easy to make. I never have to search any further for the cheesy goodness I crave. Thank you so much! I subscribed so I can try more of your recipes.

    Reply

    • Chenée Lewis says

      I'm so happy to hear that you liked the mac and cheese Cynthia! I made this recipe again for Easter and we love it so much! Glad you do too!

      Reply

  12. Casey says

    5 stars
    This really looks amazing! I love a good homemade mac and cheese recipe - the cheesier the better!

    Reply

  13. Kim says

    5 stars
    This was super cheesy - all the cheesy flavors complemented each other perfectly! I'll be making this one again.

    Reply

    • Chenée Lewis says

      Wonderful! So glad you liked it!

      Reply

  14. Tiffany says

    5 stars
    This is a great side dish to bring to a gathering! I always have an empty dish to take home! Thanks

    Reply

    • Chenée Lewis says

      Yayy! That's great to hear!!

      Reply

  15. Bethany says

    2 stars
    I should have read the reviews before I made this, and I also should have followed my gut which was telling me that 8 ounces of pasta was not nearly enough for that amount of milk. I followed the directions exactly and ended up with a weirdly curdled mac and cheese soup. It was so soupy that when I poured it into the 9x13 and then put the sprinkled cheese on top, it just fell into the milk mixture and I ended up with no cheese crust. I hate wasting food (and it was a lot of money because I bought all the ingredients fresh for this) so I boiled some more macaroni and quickly stirred that in and stuck it back under the broiler, so it was at least edible. I'm just glad I wasn't making this for company because it would have been super embarrassing. But the pictures in the post look so amazing so I gave it a try.

    Reply

    • Chenée Lewis says

      I'm not sure what could have happened -- I've made this recipe exactly for years with no issues, and haven't hear of anyone having this issue. Did you measure out 8 ounces of pasta before or after boiling it? Because it should be 8 ounces of uncooked pasta, which I imagine, once cooked, would weight much more. That's the only reason I can think of why this might have happened.

      Reply

      • Bethany says

        Yes, I measured directly from the box, 8.5 ounces on my kitchen scale. And several other reviewers have mentioned that it turned out watery for them too. I did enjoy the combination of cheeses, though, including the mascarpone!

      • Chenée Lewis says

        Hmm I really don't know what it could be then, as this is by far my most tested recipe on the site. So sorry it didn't work out for you.

  16. Ned says

    5 stars
    Woah! Talk about comfort food! So yummy! Thank you!

    Reply

    • Chenée Lewis says

      You're welcome! So glad you liked the recipe!

      Reply

  17. Terah says

    5 stars
    Love this recipe! The extra cook time on the pasta and mascarpone cheese set it apart from other baked recipes. I get so many compliments when I make it for large dinners with guests. Thank you!

    Reply

    • Chenée Lewis says

      I'm so happy to hear that! Thank you so much!

      Reply

  18. Teri says

    5 stars
    Excellent recipe! I used a 9x9 pan which was the perfect size.

    Reply

    • Chenée Lewis says

      Fantastic! Glad you liked the recipe!

      Reply

  19. Anna says

    By how much would I need to increase the ingredients to make a full foil pan of this receipt? I’m have a HUGE family gathering and I definitely want to try this out!

    Reply

    • Chenée Lewis says

      I would say you could double this recipe to fit in a larger foil pan. You can leave the recipe as-is for a 9x13 foil pan.

      Reply

  20. Zoe says

    3 stars
    Okay, maybe I did something wrong?? I made this for Thanksgiving and when it came out of the oven, it was really runny. It did thicken up some after it sat, but I was so disappointed. Also, when we reheated the leftovers, everyone agreed it had a kind of sour flavor to it? I followed the recipe to a T, bought quality ingredients, grated my own cheese, etc. I have no idea why it didn’t turn out.

    Reply

    • Chenée Lewis says

      I'm not sure why either of those things would have happened -- it may be that you didn't bake it in the oven for long enough, and the sour flavor may come from one of your ingredients maybe being expired? I'm not sure, I've made this recipe many, many times and never had that experience. I hope you'll give it a try again, and I would suggest just leaving it in the oven for an extra 10 minutes or so to make sure that the top is brown and that the filling is bubbling.

      Reply