Southern Baked Mac and Cheese

Southern Baked Mac and Cheese – a classic cheesy soufflé-style mac and cheese served up by the irresistible slice.

Southern Baked Mac and Cheese

Creamy Baked Mac and Cheese has been having a moment, but I want to remind you that Southern Style Mac and Cheese is just as tasty and fun to serve! It’s made with a flavor packed mixture of evaporated milk, eggs, sour cream, and seasonings, and it bakes up fluffy and delicious. There is something so satisfying about cutting into this mac and cheese and serving up a perfect cheesy square on your plate!

Ingredients for Southern Baked Mac and Cheese

• Macaroni – or any similar shaped pasta. Macaroni is the Southern classic.
• Chicken Bouillon – granulated chicken bouillon. I used Knorr to season the macaroni while it’s boiling. This adds an extra layer of savory flavor to the mac and cheese.
• Cheese – a mix of sharp cheddar cheese for flavor, colby jack cheese for melting, and Parmesan for flavor.
• Eggs – to bind the macaroni and give it texture.
• Sour Cream – for flavor and richness.
• Butter
• Evaporated Milk – canned evaporated milk has a unique rich flavor and is perfect for mac and cheese.
• Seasonings – kosher salt, pepper, seasoned salt, and garlic powder.

How to Make Southern Style Baked Mac and Cheese

1. Start by cooking macaroni according to package instructions. For extra flavor, use granulated chicken bouillon to season the cooking water.
2. Toss the shredded cheese with cooked pasta.
3. In a separate bowl, combine the eggs, sour cream, butter, evaporated milk, and seasonings. After those are whisked together, pour onto cheese and macaroni mixture and stir well.
4. Top with remaining cheeses and bake until golden brown and bubbly.

Recipe Tips

1. Use a variety of cheeses in this recipe to change up the flavors. Good alternatives would be mild cheddar, white cheddar, pepper jack cheese, gouda, gruyere, or fontina.
2. Look out for extra sharp cheeses. If you use any kind of extra sharp cheddar cheese, make sure to mix it with a cheese that melts well. Extra sharp cheddar tends to be dry and can separate when baking.
3. Use blocks of cheese that are freshly shredded for the best results. Shredded bags of cheese have a coating that prevents the shreds from sticking together, and that will change how the cheese melts in the recipe.
4. Double the Recipe – To serve a crowd, double the recipe and use a 9×13 baking dish.

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