Southern Baked Mac & Cheese Recipe

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. Add Topping

   Spread the remaining shredded cheese over the top, then dust with smoked paprika and chopped parsley.

   Time: PT2M

9. 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

10. 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