This Southern Homemade Baked Macaroni and Cheese recipe is made with eggs, five different types of cheese, and baked to perfection with a golden crust. You can make this recipe for Thanksgiving, festive holidays, potluck events, or dinner for a crowd!
Funny fact, my husband does not trust my mother’s Macaroni and Cheese or her cooking in general. To be quite honest, I don’t really blame him. I have mentioned several times in my blog that my mom is not a cook. She is more of a baker but that is only when she really feels like it. We were raised on processed foods, with occasional home-cooked meals, and fast food. It’s a really bad way of teaching a child how to eat as an adult but I grew out of it.
From what I remember my mom’s version of Macaroni and Cheese was a bit horrifying. You can tell it was instant Macaroni and Cheese that she tried to bake. It looked really pale and it had slices of American Cheese on top. Yea, pale Instant Macaroni-and-Cheese with American Cheese squares on top. Well, the American Cheese squares were my brother’s idea. Doesn’t sound too good, does it? Because this was one of the first times my husband was invited over for food, he didn’t want to be rude so he did try a very small portion of it, as did I, and it tasted a lot like how you probably would imagine based on the description. Yea, that is not how I make my Baked Macaroni and Cheese recipe.
Cheese Ingredients in this recipe
My Homemade Baked Macaroni and Cheese recipe is made with the following cheeses:
- American processed cubed cheese (Velveeta)
- Cream Cheese
- Extra Sharp Cheddar Cheese
- White Cheddar Cheese
I like having a variety of cheeses in this recipe because it makes for one delicious cheesy flavor in the end. The processed and cream cheese helps to make the cheese sauce mixture super creamy and smooth. It is a good base for this mac and cheese recipe and it tastes like cheesy goodness!
Why do you put eggs in mac and cheese?
I struggled with understanding why some people add eggs to their mac and cheese and others don’t. For a while, I couldn’t really tell the difference until I got older. Adding eggs to this recipe is optional but it does add more body and density to the macaroni mixture. It doesn’t turn into scrambled eggs…if you’re careful. Some people make a simple milk and egg custard and pour it into the mac n cheese, but I temper the eggs with a little of the hot liquid and then adding everything together.
I think adding eggs to this southern mac and cheese style recipe is a “grandmamma” approach to this classic soul food side dish, but it is optional.
If you choose not to add the eggs, then you will pretty much skip that part and make the cheesy milk sauce without adding the eggs. I promise you it will taste every bit as delicious.
Commonly Asked Questions
Think of evaporated milk as concentrated milk. The flavor of the milk is a bit more relevant than whole milk. Also, it keeps the cheese “cheesy” and it doesn’t break the cheese. Basically, it keeps everything smooth.
I recommend using the cream cheese and the American processed cheese in the base as it helps the flavor not become bland. But if you prefer to use other cheeses throughout the recipe and to even top off the mac and cheese, you can absolutely do that!
You can use penne pasta, shells, or even rigatoni. So yes, you can use a different whole pasta with this recipe.
If you like this recipe, then you will like the recipes below!
- Loaded Macaroni and Cheese Recipe
- Slow Cooker Macaroni and Cheese
- Broccoli and Cheddar Mac and Cheese
- Philly Cheesesteak Mac and Cheese