Southern Holiday Mac and Cheese
Southern Holiday Mac and Cheese is a medium American (Southern) recipe that serves 8. 550 calories per serving. Recipe by Smokin' & Grillin with AB on YouTube.
Prep: 45 min | Cook: 45 min | Total: 1 hr 50 min
Cost: $11.42 total, $1.43 per serving
Ingredients
- 1 lb Elbow macaroni (dry pasta)
- 8 oz Cream cheese (softened to room temperature)
- 1 cup Evaporated milk (canned, shaken before opening)
- 2 cup Whole milk (preferably 2% or whole)
- 2 each Large eggs (room temperature)
- 2 cup Sharp cheddar cheese (shredded)
- 1 cup Mozzarella cheese (shredded, for meltiness)
- 2 tsp Mustard powder (ground mustard)
- 2 tsp Creole seasoning (Southern spice blend)
- 1 tsp Salt (kosher salt)
- 1/2 tsp Freshly ground black pepper (for finishing)
- 2 tbsp Butter (softened, for greasing dish)
- 1 pinch Nutmeg (optional, adds warmth)
Instructions
Preheat Oven
Set the oven to 350°F and let it preheat while you prepare the pasta and sauce.
Time: PT10M
Temperature: 350°F
Boil Pasta Water
Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil.
Time: PT5M
Cook Macaroni
Add the elbow macaroni and cook for 9‑10 minutes, stirring occasionally, until al dente.
Time: PT10M
Shock Pasta
Drain the macaroni in a colander and immediately rinse with cold water to stop the cooking process.
Time: PT2M
Make Cheese Sauce Base
In a large mixing bowl, whisk together the softened cream cheese, evaporated milk, and whole milk until smooth and free of lumps.
Time: PT5M
Season the Sauce
Add salt, mustard powder, Creole seasoning, and a pinch of nutmeg (if using). Whisk to combine.
Time: PT1M
Incorporate Eggs
Add the two room‑temperature eggs to the sauce and whisk quickly until just blended; do not cook the eggs.
Time: PT1M
Combine Pasta and Sauce
Add the shocked macaroni to the sauce bowl and toss until every noodle is evenly coated.
Time: PT2M
Prepare Baking Dish
Grease a 13x9‑inch baking dish with butter (or nonstick spray) to add a buttery flavor to the crust.
Time: PT1M
Layer Cheese and Pasta
Sprinkle half of the shredded cheddar and mozzarella evenly on the bottom of the dish, pour the pasta‑sauce mixture over it, then top with the remaining cheese.
Time: PT5M
First Bake
Place the dish in the preheated oven and bake uncovered for 30 minutes, until the sauce is bubbling and the edges start to turn golden.
Time: PT30M
Temperature: 350°F
Add Final Cheese & Finish Baking
Remove the dish, sprinkle fresh cracked black pepper and any extra cheese you like, then return to the oven for another 15 minutes for a deep golden crust.
Time: PT15M
Temperature: 350°F
Rest Before Serving
Take the mac and cheese out of the oven and let it rest for 10 minutes so it sets and is easier to cut.
Time: PT10M
Nutrition Facts
- Calories
- 550
- Protein
- 20g
- Carbohydrates
- 45g
- Fat
- 30g
- Fiber
- 2g
Dietary info: vegetarian
Allergens: dairy, gluten, egg
Ingredient Substitutions
- Instead of Elbow macaroni: corkscrew pasta, small shells
- Instead of Cream cheese: Neufchatel cheese
- Instead of Evaporated milk: half-and-half
- Instead of Whole milk: 2% milk
- Instead of Large eggs: egg replacer
- Instead of Sharp cheddar cheese: Monterey Jack
- Instead of Mozzarella cheese: provolone
- Instead of Mustard powder: Dijon mustard (1 tsp)
- Instead of Creole seasoning: Cajun seasoning
- Instead of Butter: nonstick cooking spray
Equipment Needed
- Large pot
- Colander
- Whisk
- Large mixing bowl
- 13x9-inch baking dish
- Oven
- Measuring cups and spoons
- Spatula or wooden spoon
- Grater
- Butter knife or pastry brush (optional)
- Timer (optional)
Critical Steps — Do Not Skip
- Cook pasta al dente and shock with cold water
- Whisk a smooth cheese sauce without lumps
- Layer cheese at the bottom before adding sauce
- First bake uncovered for 30 minutes
- Finish with extra cheese and bake another 15 minutes
Chef Tips from the Video
- Take the cream cheese out of the fridge early so it reaches room temperature; this prevents lumps.
- Grate cheese just before using for best meltability.
- A pinch of nutmeg adds a subtle holiday warmth without being overpowering.
- Use butter to grease the dish for a richer flavor than nonstick spray.
- Freshly cracked black pepper added at the end gives a bright finish.
Troubleshooting
Pasta is too soft after baking.
Make sure to cook the macaroni al dente and shock it with cold water. Reduce the bake time slightly next time.
Sauce is watery.
Whisk the cream cheese thoroughly before adding milk; if still thin, add a tablespoon of flour or cornstarch mixed with cold water.
Cheese does not melt or brown.
Shred the cheese finely and spread it in thin layers. Ensure the oven is fully preheated to 350°F.
Top burns before the interior is hot.
Cover loosely with foil after the first 20 minutes of baking, then uncover for the final browning.
Storage
Refrigerator: Cool, covered, up to 4 days
Freezer: Freeze in airtight containers for up to 2 months; reheat covered.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Assemble the dish up to step 10, cover tightly, and refrigerate up to 24 hours before baking.
- For a make‑ahead version, bake the assembled casserole, let it cool, then freeze; reheat from frozen at 350°F until hot.
Last updated: August 24, 2026
