Southern Baked Mac & Cheese Recipe
Southern Baked Mac & Cheese Recipe is a medium American recipe that serves 8. 560 calories per serving. Recipe by OneStopChop on YouTube.
Prep: 30 min | Cook: 50 min | Total: 1 hr 35 min
Cost: $33.40 total, $4.18 per serving
Ingredients
- 1 pound Elbow Macaroni (dry)
- 8 oz Velveeta Cheese (cut into cubes)
- 8 oz Sharp Cheddar Cheese (shredded; reserve some for cubing)
- 8 oz Mild Cheddar Cheese (shredded)
- 8 oz Mozzarella Cheese (shredded)
- 4 oz Swiss Cheese (shredded)
- 4 oz Monterey Jack Cheese (shredded)
- 2 Large Eggs (room temperature)
- 1 tsp Lowry Seasoning Salt (or use regular salt + seasoning blend)
- ½ tsp Black Pepper (freshly ground)
- 1 cup Evaporated Milk
- 1 cup Whole Milk
- ½ tsp Dry Ground Mustard
- ¼ tsp Cayenne Pepper
- ½ cup Unsalted Butter (cut into pieces; melts into pasta)
- 3 Tbsp Sour Cream
- 1 tsp Smoked Paprika (for topping)
- 2 Tbsp Fresh Parsley (chopped)
Instructions
Prepare the Cheeses
Shred mozzarella, Swiss, Monterey Jack, mild cheddar, and most of the sharp cheddar. Cube the Velveeta and the remaining sharp cheddar into bite‑size pieces.
Time: PT15M
Make the Custard
In a large mixing bowl whisk together 2 large eggs, Lowry seasoning salt, black pepper, dry mustard, and cayenne. Gradually whisk in 1 cup evaporated milk followed by 1 cup whole milk until smooth.
Time: PT5M
Cook the Pasta
Bring a large pot of water to a boil, add a generous amount of salt (about 2 tablespoons). Add 1 lb elbow macaroni and cook until just short of al dente, about 8‑9 minutes. Drain in a colander; do not rinse.
Time: PT15M
Temperature: 212°F
Butter and Sour Cream the Pasta
Return the hot pasta to the pot. Add ½ cup butter and 3 Tbsp sour cream. Stir gently until butter melts and coats every noodle.
Time: PT5M
Temperature: Medium heat
Combine Custard with Pasta
Immediately pour the prepared custard over the hot pasta, stirring continuously for 30 seconds to prevent the eggs from curdling.
Time: PT2M
Add the Cheeses
Fold in the shredded cheese blend, then add the cubed Velveeta and cubed sharp cheddar. Mix until the shredded cheese begins to melt and the cubed pieces are evenly distributed.
Time: PT5M
Layer in Baking Dish
Transfer half of the mac‑and‑cheese mixture to a greased 9×13‑inch baking dish. Sprinkle a handful of shredded cheese in the middle, then top with the remaining mixture, smoothing the surface.
Time: PT5M
Add Topping
Spread the remaining shredded cheese over the top, then dust with smoked paprika and chopped parsley.
Time: PT2M
Bake
Preheat the oven to 375°F. Cover the dish tightly with aluminum foil and bake for 20 minutes. Remove the foil and bake an additional 20 minutes until the top is golden brown and bubbling.
Time: PT40M
Temperature: 375°F
Rest and Serve
Allow the baked mac and cheese to rest for 5 minutes before cutting. This helps the sauce set and makes serving easier.
Time: PT5M
Nutrition Facts
- Calories
- 560
- Protein
- 22 g
- Carbohydrates
- 48 g
- Fat
- 32 g
- Fiber
- 2 g
Dietary info: Vegetarian
Allergens: Dairy, Gluten, Eggs
Ingredient Substitutions
- Instead of Elbow Macaroni: Small shells, cavatappi
- Instead of Velveeta Cheese: American cheese, processed cheese
- Instead of Sharp Cheddar Cheese: Aged cheddar
- Instead of Mild Cheddar Cheese: Colby cheese
- Instead of Mozzarella Cheese: Provolone
- Instead of Swiss Cheese: Gruyère
- Instead of Monterey Jack Cheese: Mild Jack
- Instead of Large Eggs: Egg substitute (for vegans)
- Instead of Lowry Seasoning Salt: Seasoned salt
- Instead of Evaporated Milk: Half-and-half
- Instead of Whole Milk: 2% milk
- Instead of Dry Ground Mustard: Dijon mustard (1 tsp)
- Instead of Cayenne Pepper: Paprika (for less heat)
- Instead of Unsalted Butter: Margarine
- Instead of Sour Cream: Greek yogurt
- Instead of Smoked Paprika: Regular paprika
- Instead of Fresh Parsley: Dried parsley (½ tsp)
Equipment Needed
- Box Grater
- Large Mixing Bowl
- Whisk
- Large Pot
- Colander
- 9x13‑Inch Baking Dish
- Wooden Spoon or Spatula
- Measuring Cups and Spoons
- Oven
Critical Steps — Do Not Skip
- Do not let the egg‑milk custard sit before mixing with hot pasta; it will curdle.
- Cook pasta only to just short of al dente; it will finish cooking in the oven.
- Cover the casserole with foil for the first 20 minutes to prevent a burnt crust.
- Stir gently when adding cheese to avoid breaking the pasta.
Chef Tips from the Video
- Shredding most cheeses while cubing Velveeta and sharp cheddar creates both quick melt and gooey pockets.
- Season the custard well before it meets the pasta; you can’t fix under‑seasoning later.
- A pinch of smoked paprika adds depth without overwhelming the cheese flavor.
Troubleshooting
Cheese sauce is grainy or separates.
Make sure the custard is fully whisked and added to very hot pasta quickly while stirring. If it looks grainy, gently reheat over low heat, stirring constantly, and add a splash of milk.
Baked mac and cheese is dry.
Check that the pasta was not overcooked and that the custard ratio (eggs to milk) was correct. Add an extra ¼ cup of whole milk before baking if needed.
Top crust burns before the interior is set.
Cover with foil for the full first 20 minutes and check the oven temperature with an oven thermometer.
Storage
Refrigerator: Cool to room temperature, then cover tightly and refrigerate for up to 4 days.
Freezer: Portion into freezer‑safe containers, wrap tightly, and freeze up to 2 months. Reheat covered at 350°F until hot.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Assemble the casserole up to step 8, cover, and refrigerate overnight. Bake as directed the next day.
- The assembled dish freezes well; freeze before baking, then bake from frozen adding 10 minutes to the uncovered time.
Frequently Asked Questions
What is the cultural significance and history of Grandma's Baked Mac and Cheese in American comfort food cuisine?
Mac and cheese has been a staple of American home cooking since the early 1900s, evolving from a simple stovetop dish to a baked casserole that families serve at gatherings. This particular recipe reflects a Southern‑inspired, family‑passed‑down version that emphasizes a rich cheese custard and a golden crust, making it a beloved side at barbecues and Sunday dinners.
What are the traditional regional variations of baked mac and cheese in the United States?
In the South, baked mac and cheese often includes a cheese custard, smoked paprika, and a crunchy breadcrumb topping. In the Northeast, a lighter version may use cheddar and a breadcrumb‑butter crust, while the Midwest sometimes adds a layer of ham or bacon. This recipe follows the Southern tradition with a custard base and multiple cheese types.
How is Grandma's Baked Mac and Cheese traditionally served in Southern American cuisine?
It is typically served hot from the oven as a side dish alongside fried chicken, barbecue ribs, or collard greens. The casserole is cut into squares and often garnished with fresh parsley or a sprinkle of smoked paprika for color and flavor.
What occasions or celebrations is Grandma's Baked Mac and Cheese traditionally associated with in American culture?
Baked mac and cheese is a go‑to dish for family barbecues, pot‑luck gatherings, holiday meals like Thanksgiving, and casual Sunday dinners. Its comforting, indulgent nature makes it popular for celebrations where comfort food is prized.
What authentic traditional ingredients are essential for Grandma's Baked Mac and Cheese versus acceptable substitutes?
The authentic recipe relies on a mix of shredded cheeses (mozzarella, Swiss, Monterey Jack, mild cheddar) and cubed Velveeta and sharp cheddar for melt and pull, plus a custard of eggs, evaporated milk, and whole milk. Substitutes can include other melt‑friendly cheeses like Gruyère or American cheese, and half‑and‑half instead of evaporated milk.
What other Southern dishes pair well with Grandma's Baked Mac and Cheese?
Pairs beautifully with smoked brisket, fried chicken, collard greens, cornbread, and a simple green salad with vinaigrette. The richness of the mac and cheese balances the smoky and savory flavors of these classic sides.
What are the most common mistakes to avoid when making Grandma's Baked Mac and Cheese?
Common errors include overcooking the pasta, which makes it break during mixing; letting the egg‑milk custard sit too long, causing curdling; skipping the foil cover, which can burn the top; and under‑seasoning the custard, leading to bland cheese sauce.
Why does this Grandma's Baked Mac and Cheese recipe use both shredded and cubed cheeses instead of only shredded cheese?
Shredded cheese melts quickly, creating a smooth base, while cubed cheese melts slower, forming pockets of molten cheese that give the signature cheese pull. The combination ensures a creamy interior and a dramatic stretch when served.
Can I make Grandma's Baked Mac and Cheese ahead of time and how should I store it?
Yes. Assemble the casserole through step 8, cover tightly, and refrigerate up to 24 hours before baking. For longer storage, freeze the assembled dish; bake from frozen, adding extra uncovered time to achieve a golden crust.
What texture and appearance should I look for when the mac and cheese is done?
The top should be a deep golden‑brown crust with a slight crisp edge, and the interior should be bubbling and creamy. When you cut into it, the cheese should be gooey with visible cheese pulls, and the pasta should be tender but not mushy.
What does the YouTube channel OneStopChop specialize in?
The YouTube channel OneStopChop specializes in straightforward, family‑friendly cooking tutorials that focus on classic comfort foods, quick weeknight meals, and detailed technique breakdowns for home cooks of all skill levels.
How does the YouTube channel OneStopChop's approach to American comfort food differ from other cooking channels?
OneStopChop emphasizes minimal equipment, clear step‑by‑step narration, and practical tips like seasoning the custard early and using a foil cover for even baking. Unlike some channels that chase trends, OneStopChop stays rooted in timeless, crowd‑pleasing recipes with a focus on flavor balance.
Last updated: August 29, 2026
