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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!
Servings: 10 servings
Calories: 463kcal
Equipment you may need
- 3-quart casserole dish
- cheese grater
Ingredients
- 2 cups (275 g) elbow macaroni
- 2 tablespoon (30 ml) unsalted butter - plus more for baking dish
- 1 large egg - beaten, room temperature
- 1 13 oz. can evaporated milk
- 1 cup (249 g) whole milk - room temperature (don't swap in lowfat or fat-free milk)
- 8 oz (227 g) extra-sharp white cheddar cheese - good quality
- 12 oz (340 g) mild cheddar cheese - or another mild cheese like monterey jack, fontina, colby jack, 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 in unsalted water according to package directions, adding 2 minutes to the maximum time listed on the package (I usually aim for 12 minutes). Drain; stir butter into macaroni until butter is melted.2 cups elbow macaroni, 2 tablespoon unsalted butter
- While macaroni is boiling, shred cheese blocks using a box grater or food processor. Combine shredded cheese varieties until evenly mixed.8 oz extra-sharp white cheddar cheese, 12 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 milk, followed by the salt, creole seasoning, mustard powder, and nutmeg.1 cup whole milk, 1½ tsp. salt, 1 teaspoon cajun or creole seasoning, ½ teaspoon dry mustard powder, ⅛ teaspoon ground nutmeg
- Add buttered macaroni to the bowl, followed by ½ of cheese. Stir to combine.
- Taste mixture to see if seasonings are to your preference and adjust if necessary. Stir in beaten egg.1 large egg
- Pour half of mixture into a 9x13 baking dish, using a spoon to distribute evenly if needed. Sprinkle half of remaining cheese on top, then repeat with remaining macaroni mixture and remaining cheese. Top with some fresh cracked pepper, if you like.fresh cracked pepper
- Bake in preheated oven for 25-30 minutes or until cheese on top is melted and filling is bubbling. If you prefer a browner top, place it under the broiler for 2-3 minutes, watching carefully so it doesn't burn. Cool about 15 minutes before serving to let the filling set.
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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.
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
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!