Dinner

Southern Baked Macaroni & Cheese

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In this post I am sharing my version of Southern Baked Macaroni & Cheese.

Southern baked macaroni and cheese is one of the most important sides at every Southern holiday meal. Creamy, Cheesy, Delicious! I love macaroni and cheese. I love the different southern recipes and have tried most all of them.

This is one of those dishes that most people have their own version. I hope you’ll give this one a try, I’m sure you’ll love it too. It’s got a secret ingredient. Well I guess it’s not much of a secret since you can buy it anywhere, but might be a bit different.

I think all baked macaroni and cheeses need a couple of key elements – creaminess and cheesiness. This will give you just that. I came across the “secret” part one holiday preparing this dish and instead of making a cheese sauce decided to try something. It turned out great!

I’m telling you anyone who’s had this mac and cheese raves about it. I don’t even have to put butter in it. Shocking, I know, I know. Trust me though, it’s so good. This recipe is for the large size casserole.

Ingredients:

  • 1 1/2 lb Macaroni Noodles
  • 2 10 3/4 oz cans Campbell’s Condensed Cheddar Cheese Soup
  • 1 1/4 c Heavy Cream
  • 2 Large Eggs
  • 1 1/2 c Whole Milk
  • 1 1/2 lb Extra Sharp Cheddar Cheese, grated
  • 8 oz Colby Cheese, grated
  • 4 oz Seriously Sharp White Cheddar, such as Cabot
  • 4 oz Smoked Cheddar Cheese, grated
  • Salt & Pepper to taste
  • Salt for boiling pasta

Best Baked Mac and Cheese

First, I’m going to give you a time saving tip: Grate all of the cheeses the day before. Put in a large zip lock back and mix them all together.

Fill a large stock pot with water and add salt. Bring to a boil and add pasta. Boil on medium high heat, stirring occasionally for 10 minutes.

While the pasta cooks, preheat your oven to 375 degrees. In a large mixing bowl beat two eggs together with milk. Add salt and pepper and half of the grated cheese. You’ll reserve the rest of the grated cheese for layering and covering the casserole.

 

 
When the noodles are done, drain well in a colander to remove all water. In the pot you cooked the pasta, return to the burner (turn off the burner) and add the canned cheddar cheese soup. Stir in heavy cream. Add the drained noodles and mix well to combine.

Homemade Baked Macaroni and Cheese Recipe

Pour the cheese and milk mixture into the pot and combine.
 
 
 
Spray a large casserole dish with cooking spray. Add half of the macaroni and cheese mixture. Layer on some of the grated cheddar. Add the remaining macaroni and cheese mixture and cover well with remaining grated cheddar.
 
Do not overfill your casserole dish! You will regret it if you do cause you’ll have a big ole mess in your oven. Nobody wants that.

Old Fashioned Macaroni and Cheese

 
Bake at 375 degrees for 45 minutes until macaroni and cheese is bubbly browned on top.
Remove from oven and let stand 15 minutes before serving so it can set up.
 

 
Enjoy! You’ll be going back for more and leftovers are great too!

Creamy Custard Style Mac and Cheese

 
 
Variation Recipe:
 
For quick stove top macaroni and cheese just cook macaroni and use the cheddar cheese soup and heavy cream with a dash of salt and pepper. It’s great for weeknight meals.
 
 
See it at :
 
 

Southern Baked Macaroni & Cheese

Southern Baked Macaroni & Cheese

The ultimate Southern side dish - baked macaroni and cheese

Prep Time 20 minutes
Total Time 20 minutes

Ingredients

  • 1 1/2 lb Macaroni Noodles
  • 2 10 3/4 oz cans Campbell's Condensed Cheddar Cheese Soup
  • 1 1/4 c Heavy Cream
  • 2 Large Eggs
  • 1 1/2 c Whole Milk
  • 1 1/2 lb Extra Sharp Cheddar Cheese, grated
  • 8 oz Colby Cheese, grated
  • 4 oz Seriously Sharp White Cheddar, such as Cabot
  • 4 oz Smoked Cheddar Cheese, grated
  • Salt & Pepper to taste
  • Salt for boiling pasta

Instructions

Fill a large stock pot with water and add salt. Bring to a boil then add the pasta.

Boil on medium high heat, stirring occasionally for 10 minutes.

Preheat your oven to 375°F.

In a large mixing bowl beat two eggs together with milk.

Add salt and pepper and half of the grated cheese.

When the noodles are done, drain well in a colander to remove all water.

In the pot you cooked the pasta, return to the burner (turn off the burner) and add the canned cheddar cheese soup. Stir in heavy cream.

Return the drained noodles back to the pot and mix well to combine with the cheese sauce mixture.

Pour the grated cheese and milk mixture into the pot and combine.

Spray a large casserole dish with cooking spray then add half of the macaroni and cheese mixture.

Layer on some of the grated cheddar.

Add the remaining macaroni and cheese mixture and cover well with remaining grated cheddar. Do not overfill your casserole dish!

Bake 45 minutes until macaroni and cheese is bubbly browned on top.

Remove from oven and let stand at least 15 minutes before serving so it can set up.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 653 Total Fat: 46g Saturated Fat: 27g Trans Fat: 1g Unsaturated Fat: 15g Cholesterol: 166mg Sodium: 941mg Carbohydrates: 29g Fiber: 1g Sugar: 3g Protein: 31g
Southern Baked Macaroni and Cheese Casserole in a glass dish

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2 Comments

  • Reply
    Miz Helen
    November 21, 2016 at 9:09 pm

    Thanks so much for linking up with Full Plate Thursday! We will have an early Thanksgiving Edition on 11-22 -16, hope to see you there!
    Wishing you a bountiful Thanksgiving!
    Miz Helen

  • Reply
    Garima Pal
    February 6, 2017 at 9:44 am

    grt

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