Southern-style mac and cheese is a beloved comfort food that features a creamy, custard-style base made with eggs and evaporated milk. This version combines three types of cheese, butter, and a touch of sour cream to create a rich, hearty, and filling dish. Baked to golden perfection, the mac and cheese is both creamy and firm, offering a satisfying texture that complements its indulgent flavor. Known for its deliciousness, this dish has become a staple in soul food cuisine, leaving a lasting impression on those who enjoy it.
Information
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Calories/serving
471kcal
Ingredients
8-10 ounces elbow macaroni
1/2 cup whole milk
12 ounces evaporated milk
2 eggs, lightly beaten
1 1/2 teaspoons white pepper
1 1/2 teaspoons granulated sugar
1/2 teaspoon salt
1 stick butter
2 tablespoons sour cream
1/2 pound Velveeta
8 ounces shredded Colby-Jack cheese
4 ounces shredded sharp cheddar cheese
1 cup shredded mild cheddar cheese
Directions
Preheat oven to 350 degrees. Bring large pot of water to boil and then salt generously. Cook macaroni just shy of package directions, al dente. Drain well and palce in 9" by 13" baking dish or pan.
In same pasta pot, whisk together whole milk, evaporated milk, eggs, salt, pepper and sugar until combined. Pour mixture over cooked macaroni in pan.
Add butter, sour cream, Velveeta, Colby-Jack and sharp cheddar cheeses. Stir to combine well and top evenly with shredded mild cheddar.
Bake for 35 to 40 minutes until bubbly and lightly browned on top. Let rest for 10 minutes or so before serving. Enjoy!
