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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
- 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 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 30-35 minutes or until cheese on top is melted and browned, and filling is bubbling. If you prefer a browner top, place it under the broiler for 2-3 minutes. 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
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