How to make Southern Baked Macaroni and Cheese

Ingredients

• 1.5 pounds Elbow Macaroni (uncooked, boiled al dente for 11 minutes)
• 5 ounces Cream Cheese (softened, cut into cubes)
• 1 stick Unsalted Butter (sweet cream butter, cut into pieces)
• 8 ounces Monterey Jack Cheese (shredded)
• 8 ounces Mozzarella Cheese (shredded)
• 8 ounces Colby Cheese (shredded)
• 16 ounces Sharp Cheddar Cheese (shredded)
• 8 ounces Velveeta Cheese (cut into cubes)
• 0.5 cup All‑Purpose Flour (for roux; can use self‑rising flour, no need to sift)
• 3 tablespoons Sweetened Condensed Milk (adds subtle sweetness and richness)
• 3.5 cans Evaporated Milk (12 fl oz each; can substitute 3 cans heavy cream + 1 cup milk)
• 2 each Large Eggs (beaten; helps bind the casserole)
• 0.33 cup All‑Purpose Flour (extra) (mixed with eggs for coating)
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Salt (adjust to taste; cheeses are already salty)
• 0.5 teaspoon Black Pepper (freshly ground if possible)

Instructions

1. Cook the Pasta

   Bring a large pot of salted water to a boil, add the elbow macaroni and cook for 11 minutes until al dente. Drain and set aside.

   Time: PT12M

2. Shred and Cube the Cheeses

   Shred Monterey Jack, mozzarella, Colby, and sharp cheddar. Cube Velveeta and cut cream cheese into small cubes.

   Time: PT10M

3. Make the Roux

   In a saucepan melt the stick of butter over medium heat. Sprinkle in the ½ cup flour, whisk continuously for 3–4 minutes until the mixture is smooth and lightly golden, but not plaster‑like.

   Time: PT5M

   Temperature: 350°F

4. Add Evaporated Milk

   Slowly whisk in 3½ cans of evaporated milk, stirring until the mixture is smooth and begins to thicken, about 5 minutes.

   Time: PT5M

   Temperature: 350°F

5. Melt Velveeta and Cream Cheese

   Add the cubed Velveeta and cream cheese cubes to the hot milk mixture. Stir constantly until fully melted, about 5 minutes.

   Time: PT5M

   Temperature: 350°F

6. Incorporate Shredded Cheeses

   Gradually add the shredded Monterey Jack, mozzarella, Colby, and sharp cheddar, stirring until the sauce is uniformly creamy.

   Time: PT5M

   Temperature: 350°F

7. Add Eggs, Condensed Milk, and Extra Flour

   In a small bowl beat the two large eggs. Mix in 3 Tbsp sweetened condensed milk and ⅓ cup flour. Whisk this mixture into the cheese sauce until fully incorporated.

   Time: PT3M

8. Season the Sauce

   Stir in 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and ½ tsp black pepper. Taste and adjust seasoning if needed.

   Time: PT1M

9. Combine Pasta and Sauce

   Add the cooked elbow macaroni to the cheese sauce, mixing until every noodle is coated. Transfer the mixture to a greased 13×9‑inch baking dish. Sprinkle the remaining cubed Velveeta on top for surprise pockets.

   Time: PT5M

10. Bake Covered

    Cover the dish tightly with aluminum foil and bake in a pre‑heated oven at 355°F for 1 hour.

    Time: PT1H

    Temperature: 355°F

11. Uncover and Brown

    Remove the foil and continue baking for an additional 10 minutes, or until the top is golden brown and the edges are crispy.

    Time: PT10M

    Temperature: 355°F

12. Rest and Serve

    Allow the baked macaroni and cheese to rest for 5 minutes before serving so the sauce sets.

    Time: PT5M

Nutrition Facts

Calories

550

Protein

20 g

Carbohydrates

45 g

Fat

30 g

Fiber

2 g