(No Ratings Yet)
Loading...Baked mac and cheese is the crown jewel of the soul food table: a silky custard of sharp cheddar, Monterey Jack, cream cheese, and Velveeta poured over tender pasta and finished under a golden crown of melted cheese and buttery panko. Every Southern cook has their version, and this one leans hard on evaporated milk for that signature velvety pull. It is rich, deeply cheesy, and built to anchor any Sunday spread.
Prep Time20 mins
Cook Time45 mins
Total Time65 mins
Servings8
Yield8 servings
Nutrition Facts
Per serving (estimated)
- 720 kcalCalories
- 34 gFat
- 19 gSaturated Fat
- 68 gCarbs
- 3 gFiber
- 9 gSugar
- 32 gProtein
- 980 mgSodium
- 390 mgPotassium
- 540 mgCalcium
- 2.5 mgIron
- 1 mgVitamin C
- 880 mcgVitamin A
Ingredients
For the Pasta
- 1 lb elbow macaroni
- 1 tablespoon kosher salt for the pasta water
- 1 tablespoon unsalted butter
For the Cheese Sauce and Custard
- 1/2 cup (1 stick) unsalted butter
- 1/3 cup all-purpose flour
- 2 cans (12 oz each) evaporated milk
- 1 cup whole milk
- 1/2 cup sour cream
- 2 large eggs, lightly beaten
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon yellow mustard powder
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon smoked paprika
- 8 oz block sharp cheddar cheese, freshly grated
- 6 oz Monterey Jack cheese, freshly grated
- 4 oz cream cheese, cubed and softened
- 6 oz Velveeta, cubed
For the Topping
- 1 cup panko breadcrumbs
- 3 tablespoons melted unsalted butter
- 4 oz sharp cheddar cheese, freshly grated
- 1/4 teaspoon smoked paprika
- Pinch of kosher salt
Directions
- Bring a large pot of water to a rolling boil, add 1 tablespoon kosher salt, and cook the macaroni until just shy of al dente, about 6 minutes. Drain well, return to the pot, and stir in 1 tablespoon butter to prevent clumping; set aside.
- Preheat the oven to 375°F (190°C). Lightly butter a 9×13-inch baking dish and set aside.
- Make the roux: in a heavy saucepan over medium heat, melt 1/2 cup butter. Whisk in the flour and cook, whisking constantly, for 2 minutes until bubbling and lightly golden.
- Slowly whisk in the evaporated milk and whole milk. Bring to a gentle simmer, whisking often, and cook for 4 to 5 minutes until the mixture thickens enough to coat the back of a spoon.
- Reduce the heat to low. Whisk in the sour cream, eggs, salt, garlic powder, onion powder, mustard powder, black pepper, and smoked paprika until smooth. Add the cream cheese and Velveeta and stir until fully melted and silky, then fold in the grated sharp cheddar and Monterey Jack just until combined. Do not let the sauce boil once the cheese is added.
- Pour the cheese sauce over the macaroni and fold gently until every noodle is coated. Transfer the mixture to the prepared baking dish and spread into an even layer.
- Make the topping: in a small bowl, toss the panko with the melted butter, grated cheddar, smoked paprika, and a pinch of salt. Scatter evenly over the macaroni.
- Bake uncovered for 30 to 35 minutes, until the topping is deep golden brown and the edges are bubbling vigorously. If the top browns too quickly, tent loosely with foil for the last 10 minutes.
- Remove from the oven and let rest 10 minutes so the custard sets before scooping. Serve hot, straight from the dish.
Cook’s Notes
- Always grate cheese from the block; pre-shredded cheese is coated with starch that prevents smooth melting and can make the sauce grainy.
- Undercook the pasta by 1 to 2 minutes since it will continue softening in the oven and absorb some of the custard.
- Evaporated milk is the soul food secret here; do not substitute with regular milk alone or you will lose the rich, velvety body.
- For a smoky kick, stir 1/2 teaspoon of liquid smoke or 1 finely diced chipotle pepper in adobo into the cheese sauce.
- The mac and cheese will keep covered in the refrigerator for up to 4 days; reheat with a splash of milk to loosen the sauce.
