(Part of this post was accidentally posted as the classic macaroni and cheese. I apologize if this appears to be a duplicate.)
Since I’ve been on YouTube, I’ve shared many recipe for macaroni and cheese. Just a few days ago, I typed up the recipe for my Classic Macaroni and Cheese( previously the recipe was available only in the video). In this post I’m going to share my last installment of mac and cheese recipes, LOL ( I don’t want yall to grow bored!) Today we are making southern baked macaroni and cheese. What makes it different from any of my other macaroni and cheese recipes? The ingredients, and texture!
The time has come for me to finally share and upload a video on me making my SOUTHERN baked macaroni and cheese. Yes, I have 3 or more other macaroni and cheese recipes already available, however none of them are truly southern. They’re darn delicious, but not southern- and there is a difference!
SO many people have made macaroni and cheese, and claimed it to be southern, and all it was baked macaroni and cheese. I remember going to a cookout , a year ago, and the host of the party keep bragging to all of the guest how bomb his wife’s mac and cheese was. Being that macaroni and cheese is one of my favorite foods, I was excited to get a taste of this “famous” mac and cheese. This man keep telling everyone that it was the real deal, and it was truly southern. My mouth was watering, and frankly I just wanted him to shut up, and go grab me a plate. About 2 hours into the cookout the wife, finally came out with this huge platter full of mac and cheese. Everyone raced to the front of the line to dig in. When I finally made my way to the front of the line, I wanted to freaking cry! The so called macaroni and cheese that I had been waiting for was nothing more than boxed macaroni and cheese smothered in mild cheddar! Ooh that really burned my biscuits! Sadly, a lot of people make their ” famous” macaroni and cheese like this. Seriously- get on Instagram, search “soul food ” and see how many people try to pass off the boxed mac and cheese for the real deal, LOL!
For my southern baked macaroni and cheese I use several cheeses. Also instead of using regular milk I use half & half, and evaporated milk. I have to be honest here, and tell you that this dish is super high in fat and calories ( like all things that taste so freaking good). That is why I only make this dish a few times a year( holidays)
Now I don’t want to waste your time with my yapping, I want to see you get in that kitchen, and try this recipe out. Just keep in mind that this dish is not to be eaten every day!
Southern Baked Macaroni and Cheese
- 2 cups uncooked elbow macaroni pasta
- 2 tsp salt
- 2 cups American and mild cheddar shreds
- 2 cups shredded monterey jack cheese
- 4 cups shredded sharp cheddar cheese
- 14 oz can evaporated milk
- 2 cups half & half
- 3 eggs
- 1/2 tsp ground black pepper
- Pour 6 cups of water in a pot along with 2 tsps of salt. Bring the water to a boil, then add the pasta and cook until it's al dente ( cooked, but firm).
- Drain the pasta, and rinse under cool water. Set it to the side
- In a large mixing bowl beat all three eggs until frothy. Next add in the evaporated milk, then the half & half. Mix until well incorporated.
- Add all of the cheeses, except 1 cup of sharp cheddar, and 1/2 cup monterey jack cheese.
- Next add in the pasta, then the salt, and black pepper. Fold in.
- Spray your bake dish with non sticking spray, then pour the macaroni into the dish.
- Sprinkle the remaining cheese on top of the macaroni.
- Bake uncovered on 350 F, for 40 minutes.
- Let the macaroni and cheese sit for 5-10 minutes before serving.
C. Pickett says
I tried Rosie’s Southern Mac & Cheese recipe and it was awesome. I got so many compliments it was great. I look forward to trying more of her recipes.
Kyaira gatson says
Hey I’m cooking this for a party Im cooking two pans of this . How much exactly will I use Of evaporated milk and half-and-half So My Measurements will be Correct?
If you’re doubling the size, all of the ingredients should be doubled
Kyaira gatson says
Ok thank you so much
Armando Navarro says
Rosie, is it best to buy the block cheese or pre shredded cheese.
Block cheese. Pre shredded cheeses have added ingredients, and don’t melt as well. 🙂
Marilyn Thomas-Houston says
The recipe sounds delicious. I need to know how many servings I will get from the recipe online. I am having 14 people for Thanksgiving. Thank you.
Hi Marilyn! It really depends on the portions. LOL. I’d probably double the recipe for 14 people. Just to be on the safe side. 🙂 Happy holidays.
Hi Rosie – did you use large or regular size elbow macaroni?
Hi Rae! I used regular sized 🙂
Chenoa Anderson says
Rosi, what size pan did you use with this recipe and measurements?
I used a 9 x 13 🙂
Lauren Alexander says
If I need to make this in say an 8×8 pan, do I just half all the ingredients? I’ve made this before in the 9×13 pan & it was so good! I am just not making as much this go around!
Yes. Just half it 🙂
Is it a 4 oz can or 14oz. I made this before and had to add more noodles because it was so milky.
The recipe is listed.
I know, I’m talking about the recipe listed above. Trying to understand where I went wrong and if it was a 4 oz can I was suppose to get or was it right which is 14oz
14 oz is listed.
do you need to shred the cheese yourself or is it ok to use store bought shredded cheese
You can certainly buy shredded cheese. I just prefer the block.
I love and respect your honesty on, “Fake Baked Mac n’ Cheese”. You have some awesome recipes too. Do you post recipes for cancer veterans (e.g., Prostate or Lung Cancer?)
Subscriber Criss R
Hi Criss, are you looking for anything in particular?
Brenda Martin says
This recipe is the Bomb! The compliments I get using Rosi’s recipe are many! This recipe is a keeper and I have no need to ever search for another Mac and Cheese recipe!
Reggie Brown says
Thank you so much for sharing your recipe.
My Stepdad died when I was 13 after a 3 year battle with Leukemia, his recipe died with him, he never wrote it down. My family has been searching for a recipe like his for the past 27 years.
This is the closest I’ve ever tasted.
I love your recipe and I tweaked it a bit with a few different types of cheeses and added a pinch of paprika and Aleppo chili flakes.
This dish was the star of our Christmas dinner and I can’t wait to make it again.
I had it for breakfast, lunch and dinner until it was gone.
Thanks for trying my recipe!
Rachel King says
Loved your shrimp and grits and the mac and cheese video….gonna try them today!!!!!! 🙂
TyTy Baby says
Hi Rosie! I am a young newly wed who feels incredibly blessed to find your YouTube and website! My husband is from a very small ‘dirt road’ town in Alabama and comes from a family of FANTASTIC cooks. He expects the same from me and I was unfortunately spoiled to the point that my mother has ALWAYS cooked my meals for me up until I recently bought my first home. Your recipes and videos are incredibly easy to follow and replicate. I have used your recipes for smothered chicken, collard greens, black eyed peas, the list goes on! And my husband has enjoyed every single dish I make using your instructions. THANK YOU THANK YOU THANK YOU Rosie. I appreciate and admire you immensely
I’m glad that you found my blog! XOXO
Love Love Lovvveeee the Southern Baked Mac and Cheese recipe
Glad that you like it!
I’ve made this 3 times now and made it for my family for Christmas dinner. Everyone loved this recipe! I need to go check out your shrimp and grits 🙂 I love your recipes! Your greens are great too!!
For this recipe what is the serving size?
You should be able to feed at least 8 people with this ( depending on the people of course! LOL)
Thanks making this in the morning 🙂
Hello. I made this today & it seems like there wasn’t enough noodles & more do milk mixture. Also, the eggs kind of baked underneath the top layer of cheese. How do I keep this from happening?
I’m not sure what you mean on the first part. As far as the eggs,it sounds like you didn’t mix everything. The eggs shouldn’t bake underneath the cheese.
Mikalah Bishop says
I absolutely love this recipe! I’ve used it so many times for Thanksgiving, Christmas, birthday parties everything! What do you recommend I do if I am just trying to make it for dinner of two? We both love macaroni and cheese but the original recipe is a little to much just for two people. I was afraid of cutting the ingredients in half and it not come out correctly. What size pan would you recommend?
I used a 9×13.
what size pan do you use for the macaroni
9×13 bake dish
Sharron Denice Hall, M.Ed. says
Rosie I have TWO POUNDS of elbow noodles to make. Do you have the recipe for a bigger serving of Mac & Cheese. I have making it for New Years Eve 2016.
No, you will have to double or triple the recipe if you want more.
Hungry Girl says
If I double the recipe, how is the cooking time affected?
It really shouldn’t be affected.
Kiara Howard says
Hi do you still cut the block into blocks or shred them ?
I do most of the time lol.
I found another recipe for mac’n’cheese but was turned off by all the somewhat obnoxious steps that were required in order to make it, despite countless positive reviews. So I looked on youtube and found yours – it looks delicious and simple! I’ll definitely try this one for Thanksgiving – wish me luck! And thanks so much for sharing!
Hi Denise! I’m so glad that you found me on YouTube!!! Tell me how you like the Mac and Cheese!
Thanks, Rosie! I’ll definitely let you know how it goes. I have a question, however. The recipe calls for 2 cups of pasta – how many servings does following this recipe create? How much do you think I’d need for a large dinner with 10-11 people? Or would this recipe’s measurements have me covered? 🙂 Sorry for pestering you! Thanks in advance!
Hi Denise! First of you are NOT pestering me. I’m here for a reason hunny!! 🙂 . If you’re serving up to 11 people, I’d suggest making two dishes of this macaroni and cheese. You know how everyone loves mac and cheese. People are going to want seconds, and etc. LOL. Definitely make two dishes! XOXO
Thanks SO much for replying! I can’t wait to try this and knock everyone’s socks off with your recipe! 🙂 Have a great holiday!
How many people will this recipe feed I need to make some for about 50 people
Hi, I am going to try your yams and southern mac n cheese recipe, for Thanksgiving. I am so excited. Can I use regular milk instead of evaporated milk with the half and half.
Definitely stick to the recipe for the southern macaroni and cheese. Regular milk won’t do it! XOXO
I was looking for a recipe for baked mac n cheese and came across your youtube video. It was short, simple and right to the point. It looks very creamy and delicious. I printed out the recipe and plan on giving it a try for Thanksgiving. My question is will the 4 cups of SHARP cheddar cheese make it bitter?
Hi Angela. I have never experienced sharp cheddar cheese being bitter. This macaroni and cheese isn’t bitter at all.
Hi Rosie, can you use another cheese instead of American cheese, or can you just leave it out?
Hi Mary. It’s your macaroni so feel free to do whatever you want 🙂
Hi, I have everything except the evaporated milk. I have the half and half, instead of 4 cups of sharp cheddar, I have two cups, and 4 cups of Monterey jack. That’s because on my shopping list I made a mistake and wrote 4 cups of Monterey jack instead of two. Will it still come out right? I also have two cups of mild and American cheese. I really want to try this recipe, what do you recommend I do.
Hi Ernelle! For best results, I recommend sticking to the exact recipe. You CAN, use the cheese that you have, but it may be a little different. In my opinion, the cheddar 4 cups of cheddar is important ( but I’m a fan of cheddar)
I just tried this recipe, just perfect! Very grateful for your website ! I tried the gumbo too. Very good. Your a dangerous woman girl!! Lol
I’m glad that you liked it hunny!!! XOXO
Hi I’m so happy I found this. So I’m serving like 9 people with this and my oven will be filled to capacity soo I was wondering if what the ratio would be in one dish? Do I just double everything ?
Hi Jade! I’d definitely made 2 to 3 servings of this if you’re serving 9 people. People are going to want seconds, and maybe even 3rds… so make sure you have plenty to go around! XOXO
Your recipe looks amazing and I am trying for an office luncheon. Can this recipe be doubled or tripled for the same result? Would you change the cooking time?
For best results, I would cook each platter of macaroni and cheese separately
Hi, do you recommend I try another mac n cheese, recipe, instead of this one since I have 4 cups of Monterey jack cheese, instead of the cheddar. But I do have my mild and sharp as well. I know you said stick to the recipe, but I made a mistake buying more Monterey jack. I believe it will still come out good. Should I stick to my guts and use this recipe, or do you recommend I try another one of your mac n cheese recipe.
For how many servings is this recipe?
6 to 8 people
If you want to make 16 servings you use double the ingredients ?
I think I going to try my luck and do the southern man n cheese recipe anyway. Wish me luck. Mac n cheese is my two years old favorite so I hope it comes out right. I am cooking a big feast, I will be trying your yams recipe as well. I am from New Orleans, and I love cooking, so I will let you know how everything went.
AWESOME!! Be sure to take pictures of the recipes you try, and email them to me so that I can feature it in a video! Happy Holidays!
Ok, No problem!!
Hi Rosie I have everything I need to make it I also have the soft block of velvetta cheese do I just mix that in the bowl of ingredients and stir it in there or wait to I put the macaroni all in the bowl and mix it
You can just cube up the velvetta, and mix add it along with the other cheeses in the bowl 🙂 . Happy Holidays!
Ms. Lisa says
Hey Rosie is there anything to substitute for evaporated milk? I know you said stick as close to the recipe is possible but I simply forgot it and I am dreading going to the grocery store the day before Thanksgiving…
I suppose you can use whole milk. However, I seriously recommend sticking to recipe for best results. Sorry….
I love the recipe, but what do you suppose may be able replace the half and half?
I don’t have any substitutions for this recipe. Feel free to change it to your likings
How about using buttermilk instead of the half and half? I’m also contemplating on using veggie elbows instead. I’m also using Monterey Jack, Swiss, American and Mild cheddar cheeses. I’m not too fond of the sharp cheddar.
Charmel Mcfarlane says
Just to confirm…for only 2 cups of dry pasta, 8 cups of cheese must be used?
Yes. I know it sounds strange, but when you cook the pasta, it will be approximately 4 cups.
Charmel Mcfarlane says
Lol yes thats true…ok thank you so much!
Rosie I used a whole box of elbow macaroni does the recipe remain the same?
If anyone has any problems with the cheese being gritty, especially when it cools you should try shredding the cheese by hand. Many store bought pre shreded cheese will have cellulose powder (I believe that is what it is called) in it to keep the cheese from sticking together and clumping. When cooked this can take on an almost sand like texture. Just trying to share my own experiences. Love the recipe. It was just as delicious as stated in the video.
Omg I am so happy to say that this southern bake mac n cheese was awesome I could not find the American and cheddar mix so I got the mexican mix and it was amazing my little sister and step-dad wouldn’t let me leave without leaving them some mac and cheese. Thank you amazing recipe I will definitely be trying some more of your recipes.
Thanks for giving it a try Kamille!
Rosie, I just wanted to let you know that I made the macaroni and cheese, and everyone said that it was the best they had ever had. Thank you so much for the recipe.
I tried this recipe and I loved how it came out however it was a little fresh, i thought I did everything right. However, what’s the difference between making Mac and cheese this way vs making bechamel sauce
I actually don’t understand what you mean by “fresh”.. Did you undercook it?
Christin Chapman says
I have been looking for a simple macaroni dish for years and I think I have finally found it! In the past, I have always been so worried about over-salting macaroni that I tend to under-salt and the mac is bland. However, with your measurements of salt I am thinking this should have a nice well balanced flavor. Is this the exact measurement? Or do you tend to salt and pepper to taste as well.
I’d suggest following the recipe, then adding salt and pepper 🙂
Annie Golightly says
I made this and everyone LOVED it!! You make cooking delicious food so easy!! Can’t wait to try more of your recipes.
I just made this macaroni and cheese, and it turned out great. My husband said it’s the best mac & cheese ever. (We’re from the South, so we know good food.) I’ve had so many homemade mac & cheese dishes that were horrible…..nothing but bland white sauce. THIS is amazing mac & cheese!
Thank you for sharing your recipes. I found you on YouTube and came to your website to get the recipe. I’m glad I did.
Hi Melanie!! I’m glad that you found my YouTube channel AND liked the mac and cheese! XOXOXO
I made this dish for my family on Thanksgiving and WOW!! The results were great! Everyone loved it and I also told them about your website, I didn’t want to get all the credit for it because it was not mine to take. I am so happy I came across your receipt it was exactly what I needed. thank you so much for sharing!! I will be back to try some more!!
I’m glad that you liked it!! Definitely try a few more recipes 🙂
I absolutely loved this recipe! It was delicious and everyone loved it 🙂 thanks
Hi Rosie! Thank you for sharing this recipe! I can’t wait to try it! Just curious however as to whether the brand of cheese and brand of evaporated and/or half and half used matters? A lot of people say Cracker Barrel really makes Mac and cheese taste better as opposed to using Kraft… Any recommendations?
I you have a favorite brand, definitely use it. As of right now, I just buy whatever is on sale, LOL.
I have two questions: (A) Why did you not use ‘unsalted/salted butter in your recipe? (B) Is American and Mild Cheddar – Velveeta Cheese? Thanks!!?
I used a lot of cheese for in this recipe. The cheese has a lot of oil as is. There really isn’t a need for butter. Also, NO the cheddar and American mix that I used was not Velvetta.
Do you have instructions for how I can prepare this dish a day in advance?
No, I do not. Just prepare it as normal, and warm it up the next day.
Thank you for sharing! I never comment on posts but I must say this recipe was delicious!
hi, I have looked everywhere and cannot find the American/Cheddar Cheese Blend. What should I do? Thanks in advance!
You can use velvetta 🙂
Kewl! Thanks for the quick response Rosie!
I don’t know if this is a stupid question or not but do you mix the evaporated mix with water first or just put it in straight out the can
No, I have it all there in the instructions hun.
The recipe calls for 2 CUPS of pasta. That seems like an awfully small amount, and it looks like a lot more than that in the video. Is that measurement correct?
The measurements are correct. 2 cups of uncooked pasta, equals to be about 4 cups of cooked pasta.
Mea culpa! I was in a hurry at work earlier & was unable to scroll the comments earlier. I just did that now & saw you’ve answered that query. Consider that pasta question answered!
Are elbows required, or are other shapes just as viable…?
I recommend using elbow macaroni pasta for this recipe
I love your recipes. Thank you for helping me become a confident cook.
Thank YOU for trying my recipes.
Iesha C says
Im sorry but I’m new to this cooking thing and i am slightly confused to what half and half is lol…… Can u pls enlighten me
Half and Half is part milk and part cream. It can be found in the dairy section.
Iesha C says
Thx a million…. Can’t wait to try!!!!
ava winans says
you are Awesome!!!!
So are you! XOXO
kimberly m says
Hey Rosie I just have some questions how much cheese do u put in da mixing blow like what type’s of chesses go in to the mixing blow did u put 3 different chesse in the mixing blow I’m sorry I just wanna make sure I’m doing it rite 🙂
The directions are posted 🙂
kimberly m says
Hi Rosie the monterey jack chesse now did u shred the whole block or cut in half I’m sorry if I keep coming to you bout this cheese its my first time making Mac and cheese so I just want to do it rite 🙂
Shred the cheeses
Wow! I made this mac and cheese for my family tonight and it was so wonderful, my kids loved it. I loved it for how easy it was to make and it tasted so good. I did add Paprika to it for a little extra flavor.
Thanks this one is getting printed!
Thanks for trying my recipe!
I don’t have Monterey jack, i hope the Cayenne pepper give it the flavor .. I didn’t added as much as my pepper, im making this for Thanksgiving today.. food gods please be with me
No need for the cayenne. You’re thinking Pepper Jack. 🙂
Can I sub regular cheddar with smoked cheddar? Or will that ruin it? I’m making it for labor day coming up
Smoked cheddar will add a smokey flavor to your mac and cheese. If you don’t mind that, you can use it 🙂
Thank you for the quick reply. You’re much appreciated!
Excellent recipe! I couldn’t find plain Monterey Jack cheese, in a block or shredded, and used a block of Cabot’s Colby & Monterey Jack cheese in it’s place. I also did 4 cups of elbow macaroni instead of 2. It was a hit at my barbecue yesterday. No left overs.
Awesome! I’m glad that you were able to improvise, and loved the recipe!
Hello Denise, I just came across your beautiful meals on YouTube !! I was wondering, I live in the UK and there is no “half and half” here, what could I use to substitute this with ? (For the southern baked mac and cheese recipe) .. Thank you !
Hello. My name is actually Rosie, not Denise 😀 . Half and half is a combination of milk and cream. You can combine the two.
This recipe sounds fantastic. I love mac and chesse. Can’t wait to try this out.
I tried your bake Mac and Cheese I use the wrong kind of caned milk I use the unsweetened caned milk and it came good but it was a little sweet.
Laura Davis says
This has got to be the best Mac & Cheese on the planet. I made it tonight for company with just garlic cheese bisquits on the side and everyone had seconds my hubby had thirds and wants the leftovers for his lunch tomorrow. Do not change a thing, its perfect. It is my go to recipe from now on. The only thing that I am going to try is to make two small casseroles out of it and freeze one as most nights it’s just the two of us!
I’m glad that you liked it! XOXO
Thanks Rosie, I made for a Thanksgiving Potluck and everyone loved it!!!! Now my coworker want me to make some Friday . It tastes amazing, I will def keep on doing these recipes. ; )
You are so welcome!!! XOXO
MS. DENISE says
Hey Rosie! I love your site! I really do. But with your mac n cheese recipe, how many servings will this make I’m planning on using this recipe and others from your site this thanksgiving. Like your stuffing, yams, and cabbage. I have about 10 or more coming over.
Hi Denise. This recipe should fed about 8-10 people.
Hi, i’m new to cooking and I decided to try and make this dish for my early Thanksgiving party. So my question is, what size baking pan should I use? I plan on making double the portion and was unsure if I should try to fit it all in one pan or two and i’m unsure how much volume all the food will take up.
Also, if I bake twice as much as you have in your recipe, do I need to increase the baking time or heat?
I used a 9 x 13 bake dish for this. You will not be able to double it, and fit it all in a 9×13. Try using a larger deeper bake dish, and add 15 minutes or so to the cooking time.
Hello, I’m looking forward to trying this recipe, however, I’m a bit confused about the amount of a couple of ingredients. It says “2 cups American and mild cheddar shreds “. Is American & mild chedder the same cheese? if not, does that mean 2 cups of each? Is the recipe asking for 8 cups of cheese or 10? Sorry for making difficult – just want the recipe’s intended outcome. Thank you
the American and cheddar is a blend. If you can’t find a blend with American cheese & cheddar, use 1 cup of each.
Wonderful! Thank you for the clarification! Happy holidays.
Miss V says
Wait its a blend. I used 2cups american.and I used 2cups mild. I didn’t realize it was blend of it.So for clarification it was 1 Cup America and 1cup mild cheese. Be total of eight cups right . I Made mistake and used 2cups. American cheese and 2 cups mild cheddar. My man loved it . he likes cheese.. Rosie thanks you I am able keep him happy for dinner. Thanks you I am able to keep my momvanrcgrandma tradition of Sunday dinners.
what size is the baking dish you used in the video?
I used a 9x 13
thank you rosie happy thanksgiving! one more thing, im not sure how to measure 2 cups of macaroni. i have a 2lb box of elbows. how much of that is equivalent to 2 cups? HELPPPPPPPP
Two cups is not the same as two pounds. Two cups is just like it sounds hun. Measuring cups.
Using shredded cheese does make a difference I bought blocks of cheese and couldn’t find my grater so I cut the cheese up not a good idea the cheese was curded good macaroni and cheese though will definitely make again
I hope all is well. I just realized that I bought pre-shredded cheese instead of block cheese. Will that make a difference in the taste?
Hey Rosie!! I’m super excited to make your Mac and cheese tomorrow. I’m just wondering how I should go about it for the best results! I’m taking it to my bfs mom’s house where we’re having dinner. Should I make it in advance and then heat it up in the oven? Making it at her house won’t be an option.
I look forward to hearing back!!
I’m new to cooking, I’m sis sorry. I want to make my boyfriend some of this as it’s his fave, and I want to do it right. What does half and half mean? What is it?
This was wonderful.Definitely a keeper. Mixed it up in the evening and baked the next day for dinner. Turned out great.
Awesome! I’m glad that you liked the recipe! XOXO
I’ve been looking forever for a good southern mac and cheese recipe. Sometimes people don’t want to share their recipes. Thanks for sharing this one. Looks great on the video and I can’t wait to try it!
Hi Cindy! I’m glad that you found my recipe!
Hello Ms.Rosie how are you
I just found your website yesterday
And would like trying to make your
Baked Mac and cheese how I am no cook
I did see where you had not stated what
Size to use can you tell me what size dish
That is that you used I will be trying this dish
Hi Felicia! I used a 9×13 bake dish.
Ok great thanks ms Rosie I will be trying this dish along with a couple of your other dishes this weekend and I will let you know how they came out.
Awesome! Keep me updated!
What if I wanted to half this recipe. How any eggs would you recommend ?
2 medium eggs 🙂
As I’m eating my leftovers I’m reminded to tell you THANK YOU!!! I hosted soul food Sunday this weekend and the in laws and family were overly impressed. I used your collards and macaroni recipes for my base to work with and I am sooo grateful for you!!! Amazingly good!!
Hi Gloria!! I’m glad that your dinner was a hit! XOXO
Lex Duran says
Hi Rosie, quick question… if I want to make more than 2 cups of mac & cheese (Thanksgiving dinner) can I simply just double up on all the ingredients?
Hi Lex. Absolutely! XOXO
I just wanted to make sure that you exactly used 14 oz of evaporated milk for this recipe and that the cheese measurements on your blog were the same as your video since you said that this recipe was duplicated with some of the classic Mac and cheese recipe.
The recipe shown is correct.
This was grrrreat! It was very rich and creamy, but no soupy. There was a good cheese/cream ratio to allow for the macaroni to sparkle too. I didn’t want the Mexican/American cheese mix, so I used Kraft singles American cheese and allowed them to melt in the mixture. It flavored the dish without me having to additional salt to it.
Jasmine H says
This mac and cheese is so GOOD!!! I did cook mine a little longer than recommended and I think I will stick to her timing next time. They were still delicious though. I made these along with her collard greens, fried chicken, and yams. I am 22 years old and DO NOT cook. I made a Thanksgiving meal this year and had my boyfriend very impressed. He said my cooking was just as good as his grandmother’s. I was smiling ear to ear after that compliment. Thanks Rosie!!!
Hello! My sister made this recipe about a year ago and it was perfect. Now I would like to make it but we can no longer find American and cheddar cheese mix, well we can’t find any American shredded cheese. Is there a substitute for that 2 cups??
You can get it from your deli. They have blocks of American cheese there.
This weekend will be my first time making this dish! I will be making this for my boyfriend and his family! I can not wait to taste it! Thank you for the recipe!
I’m going to make this recipe for the first time and was wondering if you have ever added lump crab to the dish? I have an idea for a southern style mac n cheese with crab and a Old Bay seasoned bread crumb crust. Any thought s or recommendations for these additions?
Hi there Rich! Try this seafood macaroni and cheese. . You can replace the lobster with crab.
Miss V says
Roise I used your recipe to make a birthday dinner for my man. He wanted Mac and chesse and meatloaf. I made your southern baked Mac and cheese and creamiest mashed potatoes. I don’t like Mac and cheese. My mom used to made every Sunday for Sunday dinners. Her mac and cheese was best ever. My mom is deceased i couldnt remeber exact measurenents. When i found your recipes. I was so thankful. This is same way she made hers way Carnation evaporated milk and half and half. My man was happy. He loved the fact that I can cook. My only problem ead when I went to store buy cheese’s. Walmart did not have american cheese only in singles. I got singles and cut in I’ll myself. I used 2cups american and 2 cups mild cheddar I didn’t find it together. I had total of 4cups was it suppose to be combined. It turned out great. My man loved it he was really impressed.
May I put this in the fridge and cook it the next day?
It’s best if you make it the day of.
Adah Trejo says
How many servings does this recipe make? I want to make enough for a barbeque
It should feed at least 10, depending on the people of course. LOL
What brand of evaporated milk did you use? I can’t find any evaporated milk in an exactly 14 oz can. But they have sweet condensed milk? Are they the same?
The brand isn’t important. However, Evaporated Milk & Sweetened Condensed Milk are NOT the same. Sweetened Condensed is extremely sweet, and usually used for desserts. It’s also a lot thicker.
Brionna Hale says
I made this last night and it was amazing!!!! your recipe was easy and quick.
Thanks for trying my recipe Brionna!
Are you shredding the cheeses yourself or are you using pre (already) shredded cheese?
I prefer to shred my own.
hi I’m going to make this dish for thanksgiving how many cups of half&half do I use ?
It’s listed in the recipe
XAVIERA JOHNSON says
I was looking for recipes for thanksgiving was gone go with another Mac and cheese but yours look so good I seen someone mention Velveeta do you use that as well
Hi There! I use the ingredients listed 🙂
Read & printed out the recipe, going shopping for all ingredients after work today! Can’t wait to make this for Thanksgiving!!
Chervelle Bundrige says
I’m surprised there is no butter in the recipe. Is that a correct?
You’re correct. There is a lot of cheese, and the cheese has a lot of oil.
Hi Rosie! I just saw your recipe for your macaroni and cheese. I’m thinking about using your recipe for Thanksgiving. I need it to be enough for 50 people. What would the quantities on the recipe be for that?
Make 4 batches! LOL
Can this be made ahead and if so how long do I reheat it and what temp?
Yes. simply reheat in the oven on 325 F, covered, until it’s good to go
Thanks so much for the quick reply ! Hope you have a wonderful holiday !
Hi! I am looking for a Mac n cheese recipe for 30 people/children included in count. I was thinking of making the recipe 5 times to get enough for everyone. Could I make them separately but then put them in bigger tin pans to cook? I have to also travel with them so looking for best option. Also I am thinking of premaking them (24 hrs before there are ready to be eaten) and putting them in the pans and then thanksgiving morning cooking them 20 mins then cooking them the rest after I get to the Thanksgiving dinner. Sound ok? Or will that messed it up? I Just don’t want to ruin so much mac n cheese or time. 🙂 Sorry for all the questions! Thanx
Hi Melinda! I think you have it all figured out girly! Make 5 batches. I personally would just use those heavy duty foil pans ( save you some time with the cleaning). Also, no need to put everything in one big pot or pan. Just serve it out of the heavy foil pans girl.LOL.
Ken Chestnut says
Thanks for this awesome recipe! I’m going to serve this on thanksgiving, and I’m sure everyone will enjoy. The only thing I switched in this recipe is the elbow pasta for some shells.
Rosie, I don’t have any flour, can I use something else instead, like cornstarch?
This recipe doesn’t call for flour.
I saw this recipe on Facebook and had to try it. I made it today for thanksgiving and it was an amazing success (didn’t tel them where I got the recipe from) lol. But I will use this recipe from this point forward. Very easy to make and look forward to more recipes from you
Thanks for trying!
OMG!!!! I just made this for Thanksgiving and everyone loved it!!!! I followed the recipe, you provided and it was a success!!! Thanks lady!!!! Now I am going to try your chicken and dumplings recipe!!!
Thanks for trying my recipe Melanie!
This Recipe was an absolute God send. I’ve always wanted to try making baked mac and cheese but you know if you mess it up you’ll never live it down. I just did it the first time using this recipe for Thanksgiving and OMG it was amazing. My boyfriend even said it reminded him of his mothers cooking. Thank You Rosie and I look forward to trying many more of your recipes!!!
Hi Rosie, I’ve been using this recipe for the past couple of years now and its definitely a crowd pleaser, thank you so much. I wanted to know if this recipe is freezable and if I could bake and freeze them into muffin pans?
Hi Brie! Yes, you can bake it in muffin pans & freeze it 🙂
I love your recipes! Did you buy the cheese already shredded or did you shred the blocks of cheese?
Lynette Williams says
Girl!!!! You are on to something! I’ve made like 6 of your recipes and just made the Mac and cheese today. It turned out amazing!!!!
Thanks so much for trying my recipe!
Hello. I cannot find the American and mild cheddar shreds. I have looked at Wal-mart and Kroger. Could you please let me what I can use in place of this.
You can buy a block of American Cheese & Cheddar Cheese, and shred it yourself. 🙂
I made this recipe on Thanksgiving and everyone in my family loved it, it’s absolutely delicious. I’m never trying another mac and cheese recipe after this one. I want to make it again on Christmas. Do you have any make ahead tips?
Thanks for trying! I’ll be sharing reheating tips in the feature. 🙂
Gina T says
Hi Rosie, just came across your blog and I’m definitely planning to make this Mac and cheese for New Year’s Day. Some of the mac and cheese I’ve tasted from my husbands family is very sweet. Do you recommend adding any sugar? Oh I’m trying those ribs too!! Thanks!!
I personally, don’t like sweet macaroni and cheese. If you do, you can certainly add sugar.
HI Rosie, I am in the process of making this recipe but it seems that I have a lot of the cheese mixture. It seems like it is too much compared to what you have in the video. The cheese seems to float in the egg milk mixture in your video but it is the opposite in my mixture. Is it correct that there are 6 cups of cheese in the mixture? It looks like you sprinkled in a couple of cups. What did I do wrong?
The written ingredients are correct.
I’m excited to try this recipe as my youngest is the pickiest to feed and she’s coming home for the night. I was sorry to see that I only have mild and no half and half on hand, can I just use the milk instead or will this ruin the recipe? thanks in advance for your help!
For best results, I suggest sticking to the recipe 🙂
Quick question…on the ingredient list where it says ” 2 cups American and mild cheddar shreds”
Is that 2 cups of each type or 2 cups of either one?
It’s a blend, but you can use one cup of each.
Hi Rosie,made this over the weekend. it was truly amazing!!!!!! great recipe!!!!!
Tina Kernell says
What is American and mild shreds? Is it just mild cheddar cheese?
Its a combination of American Cheese and Cheddar Cheese.
Dana Caldarera says
Hey Rosie, I am in charge of the mac and cheese for Easter.. I will be making this one but I bought spaghetti already. 4 packs.. you think it would be ok to use that instead of the elbow macaroni? I can’t wait to try this!!! Thanks and HAPPY EATER!!!
No, stick to using elbow macaroni 🙂
Lordy lordy lordy – THIS is the holy grail of Mac N Cheese !!! I made it as an Easter side this year for the first time. No holiday will be complete without this. It was even good leftover. Hallelujah . I am looking forward to making some of your other recipes. Thank you for sharing Rosie!
Thanks for trying!
Felicia McCray says
I made this recipe for Easter 2018 and my family raved about how good it was, this was my first time trying this recipe. I will definitely be making this again. I also tried the yams recipe which was also very good.
Thanks for trying Felicia!
Angela Sotelo says
I made this recipe for my family tonight and after trying many different mac and cheese recipes this one was the best! My family absolutely loved it, definitely my new go to for family events, holidays and bbq’s.
Thank you so much!
Thanks so much for trying Angela!
Hey Rosie! So I didn’t watch the video before buying the items. I have shredded Monterey Jack cheese and shredded mild cheddar cheeses. I see you have blocks of cheese. Will it matter if I use shredded instead of blocks?
I prefer block cheese, because it melts better in my opinion, but it will work.
I made this recipe for a 15 person 4th of July celebration and it was a huge success! It was definitely worth the time spent grating the cheese. I doubled the recipe and was pleased to have some leftovers to enjoy later. This is definitely the best macaroni and cheese to ever come out of my kitchen! I highly recommend Rosie’s recipe. I will absolutely make it again.
Camille Lazatin says
I love this recipe! So rich, I want to bring the rest for my co workers tomorrow but i already baked it. Should I throw it back in the oven and bake in the morning before I go to work?
You can reheat it.
Now, this is REAL authentic southern baked macaroni and cheese!!!! No flour, no velveeta cheese product, and no sauce. Love it!! It’s amazing to me how no one really knows how to make real mac and cheese anymore.
I loved your recipe for the Mac n cheese it was so good. For this to be my first time ever making bake Mac n cheese I got so many compliments….. Thank you for the great recipe
Your recipe looks delicious! A friend recommended your blog to make this dish i was so excited but the sauce curdled up when i took it out of the oven. Do you have any tips to tackle this? The only thing i didnt hv was the half & half so i used milk and cooking cream together as a substitute
Hi there! Oh no! The milk is what cause it to curdle. For best results, stick to recipe listed 🙂
rebecca pecchioli says
Thank you for your reply, but in France they dont sell half and half. Its the first time i come accros this ingredient. What can i replace it with?
half milk, and half cream.
Josh Myers says
I’m really glad i discovered your site. You have some amazing recipes, this one included. You really know how to cook
I made this tonight and and my family loved it. Thank you for putting so many great dishes online
Glad that you found my site as well! Thanks for trying Josh!
Courtni Hively says
Which do you prefer? The soul food Mac n cheese or the southern? Both look just about the same minutes the type of cheeses and homemade sauce
I prefer the soul food Macaroni and Cheese.
Hey Rosie, Your mac and cheese is a hit with the fam, but now im making it for a potluck at work.. over 30 people!! That’s new for me lol…I dont cook for no one outside of family
Have you ever mixed you ingredients for your mac and cheese and baked it the next day? I’ve never done that so was unsure on how it would turn out. I was thinking about mixing the cheese, milk ,eggs etc, put it in a pan in the fridge and bake it at work because we have stoves.
I dont know why Im nervous! yea I do… Im sensitive…hmmm or would you suggest just making it Wednesday morning before work, the potluck is at 11am.
Hi Bianca! I have never made it the day before, BUT I don’t ” think” it would be a problem…. I don’t “think” so. LOL
Nalo Frazier says
Hey Rosie. I only have large elbow macaroni do you think it will make a difference?
Nope. If you have the right amount, you should be fine.
Happy Thanksgiving. I love your site. In the Southern Baked Macaroni and Cheese recipe, the 2 cups of elbow macaroni, is that the same as a 16 oz box? I’m not a cook, I feel like I should say that, because I’m because everyone else probably knows the answer to this. Thanks for the help
No ma’am. It’s not 16oz. You’ll need some measuring cups to measure it out. Happy holidays! 🙂
Crystal Stewart says
The best mac and cheese ever! Girl I thank God for you & your gifts. Can’t wait to try more recipes!
Why do you call for evaporated milk? It is very sweet. Can I substitute whole milk or any other milk? Thanks
Evaorated milk isn’t sweet. Condensed milk is sweet. They’re different.
I made this for my family this week and it was a hit, definitely saving the this for the future
Hey Rosie it’s just my husband and I so I’m going to do half the recipe. Do you recommend one or two eggs?
One should be enough 🙂
I made this for a 4th of July cookout and it was a major hit. Thank you for the wonderful recipe.
This is my favorite by far! I am 52 yo and tried several recipes over the years. (I put in Gouda for Monterey Jack. my fave cheese). At my friends over Christmas all the kids went back and cleaned out the dish – even the picky eater! Thank you for sharing! Melissa
Hi, I was wondering if I can use original almond milk instead of half and half for this recipe?
I never tried it I’m sorry. You can give it a try.
mind blowing deliciousness
Hi would love to try this recipe but every time I try to make Mac n cheese with eggs included, it comes out dry and hard and not creamy or last time the eggs cooked and curdled while it was baking. Any tips?
I say, just give it a try. If you have an issue with mac & cheese with eggs, give this one a try.
Miss Rosie, this recipe made the best macaroni and cheese I have ever eaten! I quadrupled your recipe, and that generously filled two full-sized chaffing dishes. The only adjustment I had to make was to increase the baking time. Testing for done-ness was easy, with a knife inserted in the middle of the pan.
Please don’t tell my mother, but some folks at the party said it was even better than hers, so that says everything you need to know!
Thank you so much for another GREAT recipe, and please keep ’em comin’!
This is so old you probably won’t respond, but I was wondering where you got a 14oz can of evaporated milk from? I’ve only seen 12 and 17
You’ll have to buy enough for 12 oz 🙂
Raffaela Romito says
I’ve made this recipe a few times and will always be my go to. This is the bomb!!! My entire family can’t get enough of it. I double the recipe, but the kids have to take some home. Absolutely love this recipe! You rocked it. Thanks so much!
Jaylen C says
Love this!! I’m using this recipe for my process essay and I was looking for one just the way my granny used to make hers. Thank you so much for posting!!
Donna Ob says
Amazing! I usually make a reduced fat Mac n cheese, with the results being reduced guilt and also reduced satisfaction. I have made full fat versions in the past. They were good, but not nearly as fabulous as this. I decided to be decadent for a change and try your recipe and wow, was this so incredibly fantastic!! Even with whole wheat pasta which is all I had on hand, and had to sub the evaporated milk for part chicken broth and part unsweetened coconut derived drinking “milk” (which does not have a coconut taste). I’m going to make it for every special occasion from now on! Thank you for this awesome recipe!
This is forever my go to mac and cheese recipe. I am a true mac and cheese lover and I promise this is the best one you will ever have. Once you make it a few times it starts becoming second nature and I found myself referring to the recipe (which is now a staple in my little recipe book at home) less. Everyone in the family requests it for the holidays and gatherings, always making sure it will be there lol. Thank you Rosie!
Hi! I absolutely LOVE your recipes!! I’m having trouble finding the american and cheddar shredded cheese. What do you recommend instead? Thank you!
You can use just cheddar 😉
Thank you so much!! You’re the absolute best! Have a great Thanksgiving!
Jackie G says
Hi Rosie! Your Southern mac and cheese is the BEST my husband and I have ever had!! Can’t wait to make it this Thanksgiving (I make the whole pan for the two of us and it doesn’t last long).
Oddly – I now have a convection oven what temp/time would you recommend for convection?
try 350 F
Hello Rosie, i got all of the ingredients but I grabbed the sweetened condensed milk instead, will it work?
Absolutely NOT!!!! It will make it sweet!!!
First of all let me say I have made this recipe a handful of times and it’s Amazing!! Everyone raves about it when I make it! For Christmas I am doubling the recipe and I’m wondering how much this will affect the cook time. What do you think? Thank you
I think you should be fine doubling. XOXO ( if anything you may add another 10 minutes for baking)
Hands down the best mac & cheese recipe I’ve ever made! It was sooooo good, cousin! ❤
I can’t cook but, I can read. Your blogs and recipes do the rest!
Made this 3 times for my family. My daughter is absolutely in love with this Mac and cheese. I have to make all of your Mac and cheese recipes!
yurainey wilkins says
I absolutely love this recipe, I had to learn how to make mac n cheese a few years ago and this has been my go to and my family loves it ❤ normally I would make 2 big pans for my entire family but this year I’m going to have to cut back and make just enough for my home . But I’m not worried because large or small this recipe is great
Leesha Brady says
I absolutely love this recipe. My boys are picky eaters, so thank you. As a single parent and planning for meals in advance, thank you again. One dish that they don’t complain about.
Kelly Fraser says
Made this on Sunday and EVERYONE loved it, THANK YOU SO MUCH!!
I can’t wait to try this next week. How can I tell if it’s enough seasoning since it will have eggs?
Good Morning Rosie, I will be making this for the holiday. I have tried to make this myself and found that it is really the only dish I haven’t mastered. Thank you so much for your content it really helps a single mother of 5 like me who can find it hard to keep everyone happy. Thanks again.
This was my first time making baked mac and cheese myself because frankly, I just can’t do my family this year LOL. I knew to come straight to you for the recipe and it turned out great, as expected! And in conclusion: A peaceful Thanksgiving was had! You are very much appreciated!
This is a foundational recipe for Southern mac and cheese! I wanted a recipe that tasted like my mother’s (South Carolina roots) and this was perfect. It can be tweaked it for your dietary needs (I did 1 lb extra sharp cheddar cheese, 1 cup half and half and 2 eggs) and followed Rosie’s technique and it was so good. Thank you Rosie for sharing and for all the coaching through your replies. So happy to have found your website.
Oh my, sooooooooo good!
I love the texture and while it is rich and cheesy I don’t find it as gloopy heavy as some of the other recipes I’ve made over the years.
My go-to from now on! Thank you!!
Diane Jett-Lozada says
If I want to use less cheese must I adjust the other ingredients?
If you use less cheese, just keep in mind that you’re changing the recipe. However, make it to your likings.
Hi Rosie! Goofy question, but what are American shreds? Do you mean regular old American cheese or something else? I’d really like to make this for Thanksgiving!
Hi Shannon. Yes, shredded American cheese.