Macaroni and Cheese Southern Style Recipe -
Macaroni and Cheese Southern Style Recipe

Macaroni and Cheese Southern Style

Recipe by  

"I got this great dish from my Mother, who in turn got it from my Grandmother. This is a staple in our family throughout the year and especially on holidays. My Mother comes from a small town in Mississippi and all of her sisters make this dish the same way. Enjoy this Southern-styled twist on macaroni and cheese."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    50 mins

    1 hr 5 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2-quart casserole dish.
  2. Set cheese packet from mix aside. Bring a pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked firm to the bite, 5 minutes. Drain and reserve pasta cooking water.
  3. Whisk contents of reserved cheese packet with evaporated milk, eggs, salt, and pepper in a bowl. Layer half the cooked macaroni in the prepared casserole dish, followed by half the Cheddar cheese slices in a layer. Dot with half the butter. Repeat layers, using remaining half of cooked macaroni, remaining Cheddar cheese slices, and remaining butter. Pour evaporated milk mixture over casserole. If evaporated milk mixture does not reach to the top of the casserole, pour in enough pasta cooking water to cover.
  4. Bake in the preheated oven until bubbling, about 45 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Dec 16, 2012

I googled a Mac & cheese receipt and yours looked easy and the reviews sold me. It was for a church group X-mas dinner. I doubled the receipt and could not wait to try. By the time I got to my Mac & cheese on the buffet my huge Casserole was about gone. Everyone was raving how good it was. Thanks Chris for posting. Oh, my wife was very skeptical on how good it could be. She apologized and agreed it was easy and a hit. "Dodged that bullet".

Most Helpful Critical Review
Jan 11, 2013

Sounds like a good midweek mac and cheese recipe but true southern mac and cheese recipes never begins with a processed cheese mix!!!

Dec 17, 2012

Hey Chris, this is awesome mac and cheese, we love it here. Anyway only a few comments, we did a triple batch (obvously more then one of us), I'd recommend keeping the butter at a 1/2 cup its more then enough. We also used mozarella in addition to the cheddar, it was awesome. The families own personal favorite is lobster with the mac and cheese, but you sothern folks could definitely substitute crawfish, I know I would if I could get them. But just like the receipe says this is one awesome mac and cheese definitely 5 stars thanks for sharing Chris.

Dec 10, 2012

This was the PERFECT recipe. I have tried dozens, and this is definitely the BEST southern mac n cheese casserole ever. I made it for the guys while they were watching football, and they were licking their plates clean.

Jan 06, 2013

Chris, I made your recipe January 6th at a dinner celebration for what would have been my mama's 94th birthday party. Mama passed away in November. Friends and family raved about the mac and cheese, and there wasn't a spoonful left (I doubled the recipe). Mac and cheese was one of my mama's favorites. Anne-Marie

May 04, 2013

This is pretty good, but I would use about half the amount of butter next time.

Dec 25, 2012

This was wonderful! I doubled the servings and made it for the first time for family on Chirstmas Eve. HIT! As, someone suggested...I too, reduced the butter down to 1/2 cup..I may possibly do even a little less next time. BUT, this is a keeper for our family now! Been waiting on a M and C recipe like this one!

Dec 08, 2012

Oh Chris!! Thanks for sharing your recipe. I made it exactly as you wrote it, and it was wonderful! I'm a true Mac&Cheese lover and this was the best. I'll be making this version for ever. Keep your recipes coming...I'll be looking for more.


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  • Calories
  • 380 kcal
  • 19%
  • Carbohydrates
  • 21.7 g
  • 7%
  • Cholesterol
  • 122 mg
  • 41%
  • Fat
  • 26.1 g
  • 40%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 15.5 g
  • 31%
  • Sodium
  • 521 mg
  • 21%

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

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