How to make Southern Baked Macaroni and Cheese
How to make Southern Baked Macaroni and Cheese is a medium American recipe that serves 8. 550 calories per serving. Recipe by In The Kitchen With Gina Young on YouTube.
Prep: 35 min | Cook: 1 hr 40 min | Total: 2 hrs 30 min
Cost: $20.42 total, $2.55 per serving
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
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
Shred and Cube the Cheeses
Shred Monterey Jack, mozzarella, Colby, and sharp cheddar. Cube Velveeta and cut cream cheese into small cubes.
Time: PT10M
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
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
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
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
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
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
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
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
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
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
Dietary info: Vegetarian
Allergens: Dairy, Egg, Gluten
Ingredient Substitutions
- Instead of Elbow Macaroni: corkscrew pasta, penne
- Instead of Cream Cheese: neufchâtel cheese, mascarpone
- Instead of Unsalted Butter: margarine, olive oil (for roux)
- Instead of Monterey Jack Cheese: Colby Jack, Mild cheddar
- Instead of Mozzarella Cheese: provolone, low‑moisture mozzarella
- Instead of Colby Cheese: Monterey Jack, Mild cheddar
- Instead of Sharp Cheddar Cheese: aged cheddar, white cheddar
- Instead of Velveeta Cheese: American cheese, processed cheese slices
- Instead of All‑Purpose Flour: whole‑wheat flour, gluten‑free flour blend
- Instead of Sweetened Condensed Milk: evaporated milk + 1 tbsp sugar, maple syrup (less thick)
- Instead of Evaporated Milk: heavy cream, whole milk (more quantity)
- Instead of Large Eggs: egg replacer, flax egg (for veg)
- Instead of All‑Purpose Flour (extra): cornstarch, rice flour
- Instead of Garlic Powder: fresh minced garlic, garlic salt (reduce salt)
- Instead of Onion Powder: finely minced onion, shallot powder
- Instead of Salt: kosher salt, sea salt
- Instead of Black Pepper: white pepper, paprika (for color)
Equipment Needed
- Large Pot
- Colander
- Grater
- Chef's Knife
- Cutting Board
- Saucepan (3‑quart)
- Whisk
- Mixing Bowl
- Measuring Cups and Spoons
- Baking Dish (13×9 inch)
- Aluminum Foil
- Oven
Critical Steps — Do Not Skip
- Creating a smooth roux without lumps.
- Fully melting Velveeta and cream cheese before adding shredded cheeses.
- Tempering the egg mixture to avoid curdling.
- Covering the casserole for the first hour then uncovering for a golden crust.
Chef Tips from the Video
- Shred the cheeses yourself for a fresher melt and better texture.
- The sweetened condensed milk adds a subtle caramel‑like sweetness that balances the sharp cheeses.
- Cubed Velveeta hidden in the middle creates surprise gooey pockets when you bite into the casserole.
- If you prefer a lighter version, substitute half of the evaporated milk with low‑fat milk.
Troubleshooting
Sauce is lumpy after adding flour.
Whisk the flour into the melted butter gradually and cook a few minutes to eliminate raw flour taste; use a fine‑mesh sieve if needed.
Cheese sauce separates or looks oily.
Maintain medium heat, add evaporated milk slowly, and stir constantly. If it separates, lower the heat and whisk vigorously.
Top does not brown after removing foil.
Increase oven temperature to 375°F for the last 5 minutes or switch to broil for 1–2 minutes, watching closely.
Storage
Refrigerator: Cool to room temperature, then cover tightly and refrigerate up to 3 days.
Freezer: Portion into freezer‑safe containers, freeze up to 2 months. Reheat covered, then uncover for crispness.
Room temperature: Do not store at room temperature longer than 2 hours.
Make-Ahead Tips
- Prepare the cheese sauce up to step 7, let it cool, then refrigerate. Assemble and bake when ready.
- The baked casserole can be assembled a day ahead, covered, and refrigerated; bake directly from the fridge, adding a few extra minutes.
Frequently Asked Questions
What is the cultural significance and history of baked macaroni and cheese in American holiday cuisine?
Macaroni and cheese became a staple of American comfort food in the early 20th century, popularized by convenience products like boxed mixes. Over time it evolved into a holiday side dish, especially in the South, where families bake it with extra cheese for a rich, celebratory treat.
What traditional regional variations of baked macaroni and cheese exist within the United States?
Southern versions often add a breadcrumb topping and use sharp cheddar, while New England recipes may include a creamy béchamel base with Gruyère. Some Midwestern families fold in cottage cheese or use a mix of mozzarella and provolone for stretchier texture.
How is baked macaroni and cheese traditionally served in the American South during holiday meals?
It is typically served as a side dish alongside ham, turkey, or fried chicken. The casserole is baked until golden on top, then allowed to rest so the creamy interior stays molten, making it a crowd‑pleasing centerpiece on the buffet table.
What occasions or celebrations is baked macaroni and cheese traditionally associated with in American culture?
Baked macaroni and cheese is a common side at Thanksgiving, Christmas, and family reunions, as well as at pot‑luck gatherings and church events, because it can be made ahead and feeds a crowd.
What authentic traditional ingredients are essential for a classic American baked macaroni and cheese versus acceptable substitutes?
Traditional recipes rely on sharp cheddar, milk (or evaporated milk for richness), butter, and a flour‑based roux. Substitutes like Monterey Jack, mozzarella, or processed cheeses such as Velveeta add meltiness, while heavy cream can replace evaporated milk for extra richness.
What other American dishes pair well with Gina Young's holiday baked macaroni and cheese?
It pairs beautifully with roasted turkey, honey‑glazed ham, green bean casserole, and a fresh mixed greens salad with vinaigrette to cut through the richness.
What are the most common mistakes to avoid when making Gina Young's baked macaroni and cheese?
Common errors include overcooking the roux (which can taste floury), not melting Velveeta and cream cheese fully before adding shredded cheese, and skipping the tempering step for the eggs, which can cause curdling.
Why does this baked macaroni and cheese recipe use evaporated milk instead of regular milk or heavy cream?
Evaporated milk provides a richer, slightly caramelized flavor and a thicker consistency without the extra fat of heavy cream, giving the sauce a luxurious mouthfeel while keeping the dish balanced.
Can I make Gina Young's baked macaroni and cheese ahead of time and how should I store it?
Yes. Assemble the casserole up to the point of covering with foil, then refrigerate for up to 24 hours. When ready, bake covered for the full hour, then uncover for the final browning step.
What texture and appearance should I look for when the baked macaroni and cheese is done cooking?
The top should be golden‑brown and slightly crisp, while the interior remains creamy and bubbly. The edges will pull away from the dish, and a gentle jiggle in the center indicates the sauce is set but still molten.
What does the YouTube channel In The Kitchen With Gina Young specialize in?
The YouTube channel In The Kitchen With Gina Young specializes in approachable, family‑friendly American comfort food recipes, often featuring holiday and celebration dishes with a focus on generous cheese and flavorful twists.
How does the YouTube channel In The Kitchen With Gina Young's approach to American comfort cooking differ from other cooking channels?
Gina Young emphasizes home‑style generosity, using a mix of classic cheeses and unexpected ingredients like sweetened condensed milk for depth, while keeping instructions simple and encouraging viewers to shred their own cheese for maximum flavor.
Last updated: August 19, 2026
