The BEST Southern Mac and Cheese

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Food, Lifestyle
November 3, 2023November 3, 2023By Admin
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The BEST Southern Mac and Cheese

Indulge in this baked Southern mac and cheese featuring cheddar, Monterey jack, and mozzarella. This recipe uses no roux! It’s decadent and comforting, and an absolute must-try for anyone looking to savor a taste of the South.

Our beloved southern mac and cheese is soft and custardy and features a blend of three cheeses: cheddar, Monterey jack, and mozzarella. The creaminess and texture come from evaporated milk, half & half, and eggs. The best part: it’s baked in the oven to get that lightly golden top we all know and love!

This southern mac is made without roux and no butter. It’s seasoned with just salt and pepper, but feel free to add your favorite spices like paprika, garlic powder, onion powder, or even cayenne. It’s a quintessential dish in soul food cuisine and is one of those meals that brings people together at family cookouts and on holidays and special occasions.

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Ingredients

  • 2 cups cavatappi (or elbow macaroni, shells, etc.)
  • 1 8-ounce block mild cheddar, shredded
  • 1 8-ounce block Monterey jack, shredded
  • 1 8-ounce block sharp cheddar, shredded
  • 8 ounces pre-shredded mozzarella, “Creamy Melt” style is recommended
  • 1 12-ounce can evaporated milk
  • 2 cups half & half
  • 3 large eggs
  • 2 teaspoons kosher salt (1 teaspoon if using table salt)
  • 1/2 teaspoon ground black pepper
  • Additional seasonings, if desired (paprika, garlic powder, onion powder, ground mustard, cayenne, etc). See “How to season mac and cheese” below for more details.

Pre-Shredded Cheese vs. Block Cheese

Southern mac and cheese is best when made with solid block cheese. Block cheese is typically fresher because it’s not pre-shredded; it has a longer shelf life and retains its flavor and moisture better. Block cheese also tends to melt more smoothly and evenly.

Pre-shredded store-bought cheese is convenient for quick meal preparation, as it eliminates the need for grating. However, it may not melt as smoothly as freshly grated, depending on the brand and additives.

Substitutions and Variations

  • Cheeses: The types of cheeses can vary widely, but here are some of our favorite combinations to use: Colby jack, smoked havarti, smoked gouda, mozzarella, cream cheese, and white cheddar.
  • Milk/Cream: You can use heavy cream and/or milk instead of evaporated milk and half & half.
    • Heavy cream is richer and fattier, so it would be much heavier and decadent.
    • Milk can be used as a lighter alternative. Whole milk is the best choice, but you can also use 2% or even skim milk.
  • Pasta: Marrekus loves the corkskrew shape of cavatappi, and all the nooks and ridges. However, elbow macaroni, rotini, and shell pasta are all great alternatives.
  • Breadcrumb Topping: Breadcrumbs add a crispy, crunchy texture to the top. When the crumbs are golden-brown and toasted, it’s also very visually appealing, which makes it the perfect touch for the holidays or when hosting a gathering!

Special Equipment and Tools

  • Cheese Grater: A grater will be handy for shredding.
  • Large Pot: You’ll need a large pot to cook the pasta. Make sure it’s big enough to accommodate 6 cups of water.
  • Strainer or Colander: You’ll need a strainer or colander to drain the cooked pasta and rinse it under cool water.
  • Large Mixing Bowl: You’ll use a large mixing bowl to beat the eggs and mix together the evaporated milk, half & half, cheese, etc. with the cooked pasta.
  • Baking Dish: You’ll need a 9x 13 baking dish for baking.
  • Non-Stick Cooking Spray: To prevent the noodles from sticking to the bottom and sides, you’ll want to use non-stick cooking spray.
  • Serving Utensils: You’ll need utensils like a serving spoon or spatula to portion and serve.

How to make southern mac and cheese

Step 1: Preheat the Oven: First things first, let’s get that oven going! Preheat it to 350°F (175°C).

Step 2: Cook the Macaroni: While your oven is heating up, bring a large pot of water to a boil. Don’t forget to be generous with the salt; it’ll add great flavor to the pasta! Cook pasta according to the package instructions, but keep an eye on it and aim for that perfect al dente texture. Usually, it takes around 8-10 minutes. Once your noodles are cooked to perfection, drain it and set it aside.

Step 3: Mix the Eggs and Dairy: In a large bowl, beat all three eggs until they get frothy. Add the evaporated milk to the beaten eggs and give it a good mix. Pour in the half & half and keep mixing until everything blends together well.

Step 4: Add Cheeses and Cooked Pasta: Add all your shredded cheeses into the mixture, but save 1/2 cup of sharp cheddar and 1/2 cup of Monterey jack for later. Gently fold in the cooked pasta into the cheesy mixture. Season with salt and black pepper, and any additional seasonings if using. Stir until well-coated.

Step 5: Layer and Bake: Get your baking dish ready by spraying it with non-stick cooking spray. Transfer your macaroni mixture to the greased baking dish. Sprinkle the reserved cheddar and Monterey jack on top. Bake at 350°F, uncovered, for about 40 minutes, or until it becomes beautifully golden and bubbly. Allow it to sit for 5-10 minutes before serving.

Step 6: Serve and Enjoy: Allow it to sit for 5-10 minutes before serving. This helps it set and cool a bit.

Why put eggs in mac and cheese?

Eggs are added to this recipe to help hold the macaroni and cheese together. When baked, the eggs create a custard-like texture that binds everything and prevents it from becoming loose or separating. The eggs also contribute to the overall creaminess, creating a velvety, smooth texture and a rich and luscious flavor.

How to season mac and cheese

Seasonings in Southern macaroni and cheese can vary based on personal preferences and family recipes, but some common seasonings include:

  • Paprika: Paprika can add a subtle smokiness and a touch of color. Smoked paprika is particularly popular for its rich, smoky flavor.
  • Cayenne Pepper: For those who enjoy a bit of spiciness, a pinch of cayenne pepper can be added for a gentle kick.
  • Ground Mustard: A small amount can add a tangy, zesty note.
  • Onion Powder and Garlic Powder: Both can be used to impart depth and savory flavor.
  • Hot Sauce: A few drops can be added for those who like a bit of heat.

What goes good with mac and cheese?

Serve straight from the baking dish for a comforting and cozy family-style meal alongside these Southern favorites:

  • Fried Chicken: Crispy fried chicken is a natural companion to collard greens. The contrast between the crispy exterior and the tender greens is pure comfort food.
  • Smothered Chicken: Smothered chicken, featuring tender, juicy chicken smothered in a rich, flavorful gravy, is a Southern classic that complements collard greens perfectly. The gravy adds an extra layer of savory goodness to your meal.
  • Smothered Oxtails: Smothered oxtails are another soulful favorite. The slow-cooked oxtails in a savory gravy create a delicious and hearty pairing with collard greens, offering a melt-in-your-mouth experience.
  • Fried Catfish: Crispy fried catfish or other fish varieties pair beautifully with collard greens for a complete Southern meal.
  • Candied Yams: Sweet, tender yams cooked with butter, sugar, and sometimes marshmallows provide a sweet contrast to the greens’ savory flavors.
  • Cabbage: Southern-style cabbage, often cooked with bacon or smoked meats, provides a similar earthy and hearty vibe as collard greens.
  • Pork Chops: Juicy, pan-fried or grilled pork chops are another protein option that harmonizes with the greens.

FAQ

What is cavatappi?

Cavatappi is a type of pasta that has a corkscrew-like shape. The name “cavatappi” is Italian and translates to “corkscrew” or “corkscrew-shaped.”

Can I make Southern mac & cheese without butter?

Yes! This recipe does not use any butter.

Can I make this the day before?

Sure! Follow this recipe up to the point just before folding in the cooked noodles with the cheesy mixture. Keep the cavatappi and cheese mixture separate until you’re ready to assemble and bake the dish. Place each component in separate airtight containers and refrigerate for up to 24-48 hours.

How long does it last in the refrigerator?

Macaroni and cheese lasts up to 3 days in the refrigerator

How long can macaroni & cheese sit out?

No more than two hours. If the temperature in the room or space is higher than 90°F (32°C), then don’t let it sit out for more than an hour.

Have you tried our delicious Southern Mac and Cheese recipe? Share your thoughts in the comments below! If you’re snapping pics or shooting videos of your culinary masterpiece, be sure to tag us at @cookswithsoul on Facebook, Instagram, and TikTok! We can’t wait to see and share your incredible creations with our community.

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Southern Mac and Cheese

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  • Author: cooks with soul
Print Recipe

Description

Indulge in this Southern soul food-style baked mac and cheese featuring cheddar, Monterey jack, and mozzarella. This recipe uses no roux and is rich, decadent, and comforting. It’s an absolute must-try for anyone looking to savor a taste of the South. 

Ingredients

  • 2 cups cavatappi (or elbow macaroni, shells, etc.)
  • 1 8-ounce block mild cheddar, shredded
  • 1 8-ounce block Monterey jack, shredded
  • 1 8-ounce block sharp cheddar, shredded
  • 8 ounces pre-shredded mozzarella, “Creamy Melt” style is recommended
  • 1 12-ounce can evaporated milk
  • 2 cups half & half
  • 3 large eggs
  • 2 teaspoons kosher salt (1 teaspoon if using table salt)
  • 1/2 teaspoon ground black pepper
  • Additional seasonings, if desired (paprika, garlic powder, onion powder, ground mustard, cayenne, etc). See “How to season mac and cheese” below for more details.

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Bring a large pot of water to a boil. Cook macaroni according to the package instructions, until al dente, about 8-10 minutes. Drain and set aside.
  3. Beat eggs in a large bowl until they get frothy. Add evaporated milk and stir. Pour in half & half and keep mixing until blended well.
  4. Add shredded cheeses to the mixture, but save 1/2 cup of sharp cheddar and 1/2 cup of Monterey jack cheese for later.
  5. Gently fold in cooked pasta into the cheese mixture. Season with salt and black pepper, and any additional seasonings if using. Stir until well-coated.
  6. Spray baking dish with non-stick cooking spray, then transfer mac and cheese to greased dish.
  7. Sprinkle reserved sharp cheddar and Monterey jack cheese on top of the macaroni.
  8. Bake at 350°F, uncovered, for about 40 minutes, or until it is golden and bubbly.
  9. Allow it to sit for 5-10 minutes before serving.

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