Best Mac 'N Cheese Ever! Recipe - Allrecipes.com
Best Mac 'N Cheese Ever! Recipe
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Best Mac 'N Cheese Ever!

Recipe by  

"This is the best mac 'n cheese ever! I started out by going through the recipes on this site and when I found one I wanted to try, I was putting together the first few ingredients and said, 'Ya know what would be great to add to this...' and that's where the 'Best Mac 'N Cheese Ever' was created. By the time I was done and it was served at our New Year's Day lunch everyone was raving about how delish it was. Try this easy recipe for a down-home Southern taste of the Best Baked Mac 'N Cheese Ever!"

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Ingredients Edit and Save

Original recipe makes 1 9x13-inch dish Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  2. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain; pour macaroni into the prepared dish.
  3. Beat eggs, sour cream, seasoned salt, and black pepper into a smooth mixture; stir Cheddar cheese and Cheddar-Monterey Jack cheese into mixture until thoroughly combined. Pour over macaroni and mix well. Top casserole with torn pieces of processed cheese. Drizzle melted butter over casserole, especially along the sides.
  4. Bake in the preheated oven until casserole is bubbling and cheese has melted, about 30 minutes.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 40 mins
  • READY IN 1 hr 10 mins

Footnotes

  • Cook's Note:
  • You can substitute low-fat cheese and use 2%-milk Velveeta® cheese slices for a lower fat gram count. If you like the cheese extra brown, cook an extra 10 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Dec 27, 2012

Step 3 does not mention about adding the evaporated milk so don't forget to add it. I made this for a Christmas Eve party and everyone enjoyed it.

 
Most Helpful Critical Review
Feb 18, 2013

I wouldnt say it was the best mac n cheese but it was ok. Mine was a little dry for me i was hoping it was gonna be more creamy ill play around with the recipe maybe add more milk and less eggs. Also it was a little bland for me needs wayyyy more seasoning!! I did crumble bacon on the top that was the best part!

 
Dec 24, 2012

A very good Mac & Cheese. I may cut back the eggs to one or two next time and add a little more milk to keep it less firm and more saucy.

 
Dec 23, 2012

This was delicious. I made it w/o the evaporated milk b/c I forgot it b/c it wasn't listed in the directions, only in the list of ingredients, but it was still wonderful. I had nothing left at the end of the meal.

 
Sep 17, 2013

I gave this 4 stars because it does need to be tweeked slightly. I only use 2 eggs and omit the velveeta cheese on top. It's so cheesey as it is! This is our fav mac n cheese in my house now and I add things to it sometimes. The best is 1/2 lb of turkey bacon, cubed and microwaved then added to the mix before baking. I also like to add broccoli florets too.

 
Mar 11, 2013

I used 4 tbs butter and some flour and made a roux, then added the evap milk to make a white sauce. Then I melted the processed cheese in this, added the eggs and sour cream that I had wisked together, then added the cheese and cooked mac. I also added chopped ham bits, the rest of the seasoning and threw it in the oven. I think it turned out awesome!! It turns out the season salt is KEY to the great taste, it takes the edge off the sour cream flavor. I also just used random cheese that needed to be used in addition that it called for.

 
Jan 25, 2013

You can really tweak the ingredients and still come out with great results. I didn't have 16 oz. of sour cream, but I did have 8 oz. of greek yogurt. I hate only using 1 cup of evaporated milk, especially when it comes in a 12 oz. can, so I used the whole can. I used whatever cheese I had on hand, which wasn't enough but used Velveta processed cheese to get up to the 4-cup cheese requirement. I only used 1 tsp. of white pepper and 1 tsp. of garlic salt (instead of seasoning salt--whatever that is) for seasoning. I still drizzled the butter on top before baking, but next time around I think I'll add it to the milk/cheese mixture just to save a step. The texture was still firm and allowed perfect service slicing. But somehow the creaminess of the cheese still came through. The crusted macaroni around the edges really added a pleasant texture! Will definitely make this again!

 
Aug 07, 2013

the first time i made this dish i fallowed to the T, and it turned out a bit dry. But my second time around i added more cheese and a small amount of heavy cream and bacon and it was great.

 

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Nutrition

  • Calories
  • 427 kcal
  • 21%
  • Carbohydrates
  • 27.3 g
  • 9%
  • Cholesterol
  • 138 mg
  • 46%
  • Fat
  • 27.9 g
  • 43%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 17.1 g
  • 34%
  • Sodium
  • 551 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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