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Southern Style Baked Macaroni and Cheese

recipe at a glance
Rating: 5/5
9 reviews
3 comments


ready in: 30-60 minutes
serves/makes:   4
  

recipe id: 16715
cook method: stovetop, oven
Southern Style Baked Macaroni and Cheese Recipe
photo by: marchetbutler
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ingredients

1 package (16 ounce size) elbow macaroni, the LARGE kind is best
1 pound New York Sharp cheddar cheese, grated
1 teaspoon dry mustard
3 eggs, beaten
milk
salt and pepper

directions

Cook macaroni until it is al dente.

Drain the water from the pan and stir in 3/4 of the cheese, the mustard, spices, eggs and just enough milk to bring the liquid up to the level of the macaroni.

Stir well and heat on the stove top until the cheese melts completely.

Pour into a baking dish and cover with aluminum foil. Bake for about 25 to 35 minutes at 350 degrees F or until the center is whitish.

Remove the foil and add the remainder of the cheese to the top and bake an additional five minutes.

If you want to get real fancy, add some chopped scallions or a few slices of cooked bacon on top. Also, the sharper cheese you use, the better. Yummy.

added by

mrmidnight

nutrition

672 calories, 42 grams fat, 34 grams carbohydrates, 39 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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comments & reviews



number of 5 star votes on this recipe
667%
number of 4 star votes on this recipe
333%
number of 3 star votes on this recipe
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number of unrated comments on this recipe3



Guest at CDKitchen.com

Lisa

COMMENT:
I also used 16oz of pasta. I wasn't sure that was right so I added an extra egg just in case. And just a tiny bit more cheese. I also added crushed red pepper flakes, and used a can of carnation milk along with regular milk. It's in the oven now. It smelled awesome until it really got cooking on the stove top. I think that's when the eggs started to cook and it lost its cheesy rich smell. Waiting to see how it turns out.


Guest at CDKitchen.com

Lisa

COMMENT:
Ok - what's with the cottage cheesy quality after this was baked? Is that the eggs? Didn't like that! Also kind of bland.

CDKitchen Staff Reply:
You added more egg and milk which would change the texture significantly.




Registered Member at CDKitchen.com
Member since:
Jan 27, 2003





REVIEW: 5 star recipe rating
For extra creamy mac and cheese use evaporated or whole milk!


Registered Member at CDKitchen.com
Member since:
Jun 11, 2013





REVIEW: 5 star recipe rating
This was super easy to make. I only changed the yellow mustard to spicy brown mustard.

Wonderful recipe


Guest at CDKitchen.com




REVIEW: 4 star recipe rating
sooo i've come from having tons of good mac & cheese from southern families that i know and this was far from a disapointment but if you wanna kick it up.....add some cream cheese, with a lil less cheddar....and a splash of lousiana crystal hot sauce....SOOOO GOOD


Registered Member at CDKitchen.com
Member since:
Jun 8, 2009





REVIEW: 5 star recipe rating
This recipe was the best. It was very helpful. It is the best macaroni n cheese ever! Thanx for the recipe.


Registered Member at CDKitchen.com
Member since:
Nov 10, 2007





REVIEW: 4 star recipe rating
This is a very good recipe. I added more cheese, and mustard, but even "as is" is is great.


Guest at CDKitchen.com




REVIEW: 4 star recipe rating
Similar recipe to what I've grown up on. My mother substitutes the milk with buttermilk - gives it an even richer taste, she calls it heart attack mac and cheese.


Guest at CDKitchen.com




REVIEW: 5 star recipe rating
This style of mac & cheese is comfort food to me, and this recipe is a good basic start. There were a few problems, though. I think one other reviewer is correct that the macaroni package size should be 16 oz instead of 6 oz. The oven temperature and pan size also were missing. I baked mine in a 13-by-9-by-2-inch pan in a 350-degree oven. However, the results were great, and with these revisions, I'll be making this again and again.


Guest at CDKitchen.com




REVIEW: 5 star recipe rating
OH MY GOODNESS THAT'S ALL I CAN SAY VERY SIMPLE, LIGHT ON YOUR POCKET AND SIMPLY DELICIOUS, THIS IS BY FAR THE BEST MACARONI I'VE EVER FIXED JUST UNBELIEVABLE. THANKS FOR THE RECIPE DEFINATELY ONE TO KEEP.


Guest at CDKitchen.com

Guest Foodie

COMMENT:
I think the recipe should have 16 ounces of macaroni noodles. Not 6.


Registered Member at CDKitchen.com
Member since:
Dec 1, 2003





REVIEW: 5 star recipe rating
I think this ranks in the top 3 Best Mac & Cheese ever! I cooked it in a deep dish cass., so instead of baking 5 minutes at the end, I low broiled for about 10 minutes. Of course, heavy on the pepper. If you like southern mac & cheese pie, then this recipe is for you. Grab a fork and forget your manners!


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