Baked Mac & Cheese (2 Ways)
Baked Mac & Cheese (2 Ways) is a medium American recipe that serves 8. 650 calories per serving. Recipe by Brian Lagerstrom on YouTube.
Prep: 25 min | Cook: 40 min | Total: 1 hr 20 min
Cost: $16.05 total, $2.01 per serving
Ingredients
- 225 g Sharp Cheddar Cheese (shredded)
- 225 g American Cheese (shredded)
- 225 g Colby Jack Cheese (shredded)
- 125 g Parmesan Cheese (grated, optional for extra umami)
- 1 lb Elbow Macaroni (any short pasta shape; semolina or durum wheat holds up best)
- 3 Large Eggs (room temperature)
- 125 g Sour Cream (full‑fat for richness)
- 700 ml Evaporated Milk (2 cans (12 oz each))
- 115 g Unsalted Butter (1 stick, cut into cubes)
- 2 g Black Pepper (freshly ground)
- 8 g Salt (kosher or sea salt)
Instructions
Shred the cheeses
Using a box grater, shred the sharp cheddar, American, and Colby‑Jack cheeses into a medium bowl. If using Parmesan, grate it separately and set aside.
Time: PT5M
Boil the pasta
Bring a large pot of heavily salted water to a rapid boil. Add the elbow macaroni and cook for about 5 minutes, until still firm to the bite (al dente).
Time: PT5M
Temperature: boiling
Prepare the custard
In a second medium bowl, whisk together the three large eggs, sour cream, both cans of evaporated milk, 2 g black pepper, and 8 g salt until smooth.
Time: PT5M
Drain and butter the pasta
Drain the cooked macaroni in a colander and return it to the large pot. Add the 115 g butter and stir over low heat until melted and fully incorporated.
Time: PT5M
Temperature: low heat
Combine pasta, custard, and cheese
Pour the egg‑milk custard over the buttered pasta, then add most of the shredded cheese blend (reserve about 10‑15 % for topping). Stir gently; the mixture will look soupy—that’s normal.
Time: PT5M
Transfer to baking dish
Evenly spread the mixture into a deep 9×13‑inch baking dish. Sprinkle the reserved cheese blend over the top, ensuring a generous covering.
Time: PT3M
Bake
Place the dish in a pre‑heated oven at 375 °F and bake for 35‑40 minutes, until the edges are bubbly and the top is golden brown.
Time: PT35M
Temperature: 375°F
Rest before serving
Remove the casserole from the oven and let it rest for 10‑15 minutes. This allows the sauce to set, making it easy to cut into squares.
Time: PT15M
Nutrition Facts
- Calories
- 650
- Protein
- 25 g
- Carbohydrates
- 55 g
- Fat
- 35 g
- Fiber
- 2 g
Dietary info: Vegetarian
Allergens: Dairy, Eggs, Gluten
Ingredient Substitutions
- Instead of Sharp Cheddar Cheese: Extra sharp cheddar, Aged cheddar
- Instead of American Cheese: Processed cheese slices, shredded
- Instead of Colby Jack Cheese: Monterey Jack, Mild cheddar
- Instead of Parmesan Cheese: Pecorino Romano, Grana Padano
- Instead of Elbow Macaroni: cavatappi, penne
- Instead of Large Eggs: Egg substitute (for binding only)
- Instead of Sour Cream: Greek yogurt, crème fraîche
- Instead of Evaporated Milk: whole milk reduced by half, half‑and‑half
- Instead of Unsalted Butter: salted butter (reduce added salt)
- Instead of Black Pepper: white pepper
- Instead of Salt: table salt (use less)
Equipment Needed
- Large Pot
- Medium Bowl
- Large Bowl
- Box Grater
- Whisk
- Spatula
- 9×13‑inch Baking Dish
- Oven
- Colander
Critical Steps — Do Not Skip
- Shredding the cheese blend evenly
- Cooking the pasta al dente
- Whisking the egg‑milk custard without curdling
- Baking until the top is golden and the interior is set
Chef Tips from the Video
- Use a high‑quality sharp cheddar for the best flavor contrast.
- Add a pinch of smoked paprika to the custard for a subtle smoky note.
- For a crispier crust, sprinkle a thin layer of panko breadcrumbs mixed with melted butter on top before baking.
Troubleshooting
The sauce is too runny after baking
Make sure the pasta was al dente; overcooked pasta absorbs less liquid. Let the casserole rest longer to firm up.
Cheese on top didn’t brown
Place the dish under the broiler for 1‑2 minutes, watching closely to avoid burning.
Custard curdled while whisking
Whisk the eggs with the sour cream and milk at room temperature and add slowly to avoid temperature shock.
Storage
Refrigerator: Store leftovers in an airtight container for 3‑4 days. Reheat covered at 350°F until hot.
Freezer: Cool completely, then freeze in a freezer‑safe container for up to 2 months. Thaw overnight in fridge and bake 10 min longer.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Assemble the casserole up to step 6, cover tightly, and refrigerate up to 24 hours before baking.
- The custard can be whisked ahead and kept refrigerated for a few hours.
Frequently Asked Questions
What is the cultural significance and history of Southern‑style baked mac and cheese in American cuisine?
Baked mac and cheese originated in the American South as a comfort food that combined inexpensive pasta with readily available dairy products. Over the 20th century it became a staple at family gatherings, potlucks, and Southern barbecues, symbolizing homey, indulgent hospitality.
What are the traditional regional variations of baked mac and cheese in Southern United States cuisine?
In the South, variations range from the simple three‑cheese custard version (cheddar, American, Colby‑Jack) to richer versions that add Parmesan or use Velveeta. Some cooks incorporate smoked meats, jalapeños, or a breadcrumb topping for extra texture.
How is Southern‑style baked mac and cheese traditionally served in the Southern United States?
It is typically served hot from the oven as a main dish or side, often alongside smoked brisket, fried chicken, or collard greens. It’s cut into squares and eaten with a fork, sometimes topped with a drizzle of hot sauce.
What occasions or celebrations is Southern‑style baked mac and cheese traditionally associated with in Southern culture?
It appears at holiday feasts such as Thanksgiving and Christmas, at church potlucks, and at casual gatherings like backyard barbecues and football tailgates, where its comforting richness is especially appreciated.
What makes Southern‑style baked mac and cheese special or unique in American cuisine?
The use of a custard base made from eggs, sour cream, and evaporated milk creates a luxuriously creamy texture that sets it apart from stovetop versions. The blend of sharp cheddar, mellow American, and Colby‑Jack delivers a balanced flavor profile that is both tangy and gooey.
What are the most common mistakes to avoid when making Southern‑style baked mac and cheese?
Common errors include overcooking the pasta (it will become mushy), using pre‑shredded cheese (anti‑caking agents cause grainy melt), and under‑seasoning the custard. Also, bake at the correct temperature; too low leaves the top pale, too high burns the cheese.
Why does this Southern‑style baked mac and cheese recipe use evaporated milk instead of regular milk?
Evaporated milk adds extra casein protein, which helps the custard set firmly and reduces greasiness. It also contributes a slightly caramelized flavor that enhances the overall richness.
Can I make Southern‑style baked mac and cheese ahead of time and how should I store it?
Yes. Assemble the casserole up to the baking step, cover tightly, and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if the dish is cold. Leftovers keep 3‑4 days refrigerated.
What texture and appearance should I look for when the Southern‑style baked mac and cheese is done cooking?
The top should be golden‑brown with bubbling edges, and the interior should be set but still creamy. When you cut a piece, the sauce should hold its shape yet be soft enough to pull away from the pasta strands.
What does the YouTube channel Brian Lagerstrom specialize in?
The YouTube channel Brian Lagerstrom focuses on approachable, step‑by‑step home cooking tutorials, often highlighting classic American comfort foods and detailed technique explanations for home chefs.
How does the YouTube channel Brian Lagerstrom's approach to Southern cooking differ from other cooking channels?
Brian Lagerstrom emphasizes practical, no‑fuss recipes using everyday ingredients, avoids overly artisanal products, and provides clear explanations of why each step matters, making Southern dishes accessible to cooks of all skill levels.
Last updated: August 29, 2026
