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It doesn’t get any more scrumptious than southern baked mac and cheese, y’all. So rich in flavor, beaming with four different kinds of cheeses; and true to its classic southern roots with crispy brown edges. This here is the baked mac and cheese to make for any occasion, holidays, and beyond- extra creamy and so dang good! Mac and cheese, ahem, baked mac and cheese is arguably one of the most coveted staples known. This famous side dish is known to both Southerners and Black folks like
grapes are known to wine, ha! There is an unspoken rule that only the best baked mac and cheese recipe graces the holiday table…and prayers to you if you even think about messing it up cuz ain’t no one gonna forget it lol. Real talk, this side dish is synonymous with comfort and coziness. Whenever I think of it, I think about family meals, holiday gatherings, community events, and everything in between. Baked mac and cheese is a force all on its own. Sure, there is regular stovetop,
traditional macaroni and cheese but there is nothing like this classic baked version. So excited to share this one with you! So, what is baked mac and cheese? For starters, let’s begin with the earliest known origin of this dish- “a pie called macaroni or macaroni pie.” Yup, that is exactly what baked mac and cheese translated to around 1802. Since its hazy origin, this dish has been taken to a whole new level largely in part to African Americans in the South and all over, and also in the Caribbean. There are a few distinctions that make this recipe southern in
nature. First, this is a macaroni and cheese recipe that is baked in the oven. Next, the types of ingredients used: elbow macaroni pasta (if any other pasta is used, it ain’t southern!), eggs (for structure), a béchamel sauce, milk, cream, half-and-half, evaporated milk, seasonings (yes, seasonings) and the cheeses. All in all, while there are hundreds of baked mac and cheese recipes; all recipes should (hopefully) result in a baked macaroni pie loaded with creamy, cheesy goodness. What You’ll Need For This Recipe(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Baked Mac And Cheese Research 🤓I’ve tested different variations of baked mac and cheese recipes and ultimately landed on one that I feel good about. I had a previous version that I didn’t feel was solid enough and always aimed to revamp it. Different versions included the use of eggs, a dump and bake/layer approach, using more flour in the cheese sauce, and much more. Testing was exhausting but delicious, ha! ⇢ With eggs, I consistently felt meh about them and how they had a tendency to produce a certain texture. And with the mix, dump and bake approach, I felt it lacked a well-developed base. Testing included milk and heavy cream ratios, too. Too much cream produces a very thick and too rich of a mac. Lastly, too much flour in the cheese sauce can produce a chalky taste. The 4-1-1 On This Baked Mac And CheeseTHE CHEESES. I love the combination of cheeses here, y’all. Baked mac and cheese needs that signature sharp cheddar cheese, ding. In addition to that, we’ve got smoked gouda cheese. This cheese has a lovely, nutty bite and flavor that adds as smoky note. Then pepper jack cheese adds a lil punch of contrast with its subtle heat. Finally, the most known in southern baked mac and cheeses is the use of velveeta. This is a processed type of cheese product that tastes like American cheese. Velveeta has a very soft consistency with an impeccable melting ability. I didn’t want to like it; but can’t deny the pockets of gooey, creamy cheese puddles it creates within the baked mac and cheese. THE BÉCHAMEL/CHEESE SAUCE. This sauce comes together super quickly. A béchamel is just a fancy French term that means cheese sauce. The sauce comes together with melted butter, flour, and the liquids. Once that simmers, add in the spices, and a good portion of the shredded cheeses. Now you have a cheese sauce that coats the pasta and gives structure. SPICES. Okay, so…a good baked mac and cheese is going to be well seasoned. Flavorless mac and cheese is one of the worst things, yikes. Most of the spices called for in my recipe are straightforward but I want to take a moment to talk about a few that may have you like- huh. Ground mustard (or powdered mustard) adds a signature acidic, component that spices up sauces and mac and cheese. It’s important to note that it is not as pungent as bottled mustard, fyi. Ground nutmeg, odd, I get it. Nutmeg has a nutty and warm note that actually balances the overall savoriness in flavors in mac and cheese. The Best Cheeses For Baked Mac and Cheese⇢ One of the things I love about making this side dish is that there are no hard or strict rules as to what types of cheeses to use. While there are a few signature cheeses that work best, feel free to select your favorites ♡
Tips + Tricks For Recipe Success
How To Get Creamy Baked Mac and CheeseI took to my socials to ask many of you what questions and comments you had as it relates to all things baked mac and cheese. The results? The number one question submitted had something to do with how to keep or get baked mac and cheese super creamy. This is honestly a loaded question as there are a few different elements involved. ⇢ The cheeses, the liquids used, and the fat within your baked mac all play a part in the final results. There is a lot of richness within this recipe that will produce a creamy and decadent baked macaroni and cheese product. Baked Mac And Cheese VariationsAnother common question was- can I add this or that?
Make Ahead Mac And Cheese⇢ If you want to prep this dish ahead to save yourself some time, you can!
What To Pair With Southern Baked Mac And CheeseAnything your heart desires, ha! All jokes aside, this mac would be splendid when boo’d up with my brown stew chicken, smothered pork chops, buttermilk fried chicken, classic meatloaf, and my stewed oxtails, suhhh good. Storing Mac And CheeseThis baked mac and cheese reheats beautifully whether it’s back in the oven or in the microwave. Make sure any leftovers are covered tightly with foil and refrigerated. I do not recommend freezing this dish. It will keep for about 2-3 days stored in the refrigerator. ⇢ Reheating mac and cheese: there’s enough richness in this recipe to keep things moist enough but if you feel like it needs more, I got you. Add a touch of milk, cream, or an extra pat of butter to help loosen the mac and cheese while microwaving leftovers and stir well to fully incorporate. When To Make This RecipeAlright, this is a silly question but I wanted to elaborate on the significance of baked mac and cheese. While many cultures indulge in this deliciousness, this is a recipe that holds huge weight within Black culture specifically. You will usually find this staple on the table for Thanksgiving, Christmas, Juneteenth celebrations, potlucks, family reunions, family dinners, funeral receptions, and everything in between. Baked mac and cheese to the Black community is a true love story…just like it is with collard greens ♡ Hope y’all enjoy this recipe! Big thanks to my friends over at Sur La Table of whom I was commissioned to develop this recipe for. I’m also using that gorgeous Le Creuset Heritage Covered Baker sold exclusively at SLT 💙 PrintDescriptionIt doesn’t get any more scrumptious than southern baked mac and cheese, y’all. So rich in flavor, beaming with four different kinds of cheeses; and true to its classic southern roots with crispy brown edges. This here is the baked mac and cheese to make for any occasion, holidays, and beyond- extra creamy and so dang good!
Notes
Keywords: southern baked mac and cheese, baked mac and cheese, southern recipes, southern food This post may contain affiliate links. Please read my disclosure policy. Can I use milk instead of evaporated milk in mac and cheese?Regular Milk
Cool the mixture, then move on with the recipe. So for example, if a recipe calls for one cup of evaporated milk, you'd need to use about 1⅔ cups of regular whole, 2 percent, or skim milk.
Do you put evaporated milk in baked mac and cheese?Evaporated milk has more protein than regular milk, but less fat than heavy cream, which gives this easy baked macaroni and cheese a thick, creamy filling without too much greasiness. Evaporated milk is also not refrigerated in most places, so you can get it in the baking aisle or on Amazon!
What does evaporated milk do in mac and cheese?Why use evaporated milk for mac and cheese? Evaporated milk provides creaminess and body to the mac and cheese sauce without the fat and heaviness of actual cream. If you never tried a macaroni and cheese recipe with evaporated milk, you should! I'm confident that you'll fall in love with the creamy texture!
What milk is best for mac and cheese?The Rest of The Ingredients
The remaining ingredients are simple: butter and flour (which makes the sauce thicken), milk, spices, salt, and pepper. For the milk, I prefer whole milk since it makes a creamier sauce, but I've used reduced fat milk plenty of times without complaint.
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