Why You’ll Love This Recipe
This isn’t just another mac and cheese—it’s the one your soul remembers. Inspired by Southern church suppers and family reunions, this version skips the roux but keeps all the richness through a custard base made with eggs, evaporated milk, and sour cream. The secret? Freezing the cheese before shredding—it melts evenly without clumping, creating an ultra-smooth texture that redefines comfort food.
Perfect for:
- Holidays, potlucks, and Sunday dinners
- Feeding a crowd (or yourself for days)
- Fans of custardy, not soupy, baked mac & cheese
- Making memories in the kitchen
🧀 "I made this for Thanksgiving," said one home cook. "My cousin asked if I’d been cooking all day—but I mixed it up while the turkey rested!"
Ingredients
For the Pasta & Custard Base
- 24 oz (680g) elbow macaroni, uncooked (about 6 cups dry)
- 1 cup (240ml) whole milk
- 1 cup (240ml) evaporated milk (adds richness without curdling)
- ¼ cup (60g) sour cream (for tang and silkiness)
- 3 large eggs, lightly beaten (key for creamy structure)
For the Buttery Noodle Coat
- 1 stick (½ cup / 115g) unsalted butter
For the Seven-Cheese Blend
(Shred and freeze 30 minutes before use for best melt)
- 8 oz (225g) Velveeta, cubed (melts smoothly)
- 8 oz (225g) Colby Jack, shredded
- 8 oz (225g) sharp cheddar, shredded (reserve some for topping)
- 8 oz (225g) mild cheddar, shredded
- 6 oz (170g) smoked Gouda, shredded (adds depth)
- 4 oz (115g) Gruyère, shredded (nutty complexity)
For Seasoning
- 2 tbsp seasoning salt (like Lawry’s)
- 1½ tsp black pepper, freshly ground
Step-by-Step Instructions
1. Preheat Oven & Cook Pasta
- Preheat oven to 375°F (190°C).
- Bring a large pot of heavily salted water to a boil.
- Cook macaroni until al dente (~1 minute less than package directs).
- Drain and return to pot—do not rinse.
2. Shred & Freeze Cheese (The Secret Step!)
- Shred all cheeses and place them together in a bowl.
- Freeze 30 minutes—this firms them up so they melt slowly and evenly into the hot noodles.
✅ Do not refrigerate after freezing —use straight from freezer for optimal melting.
3. Mix Custard Base
In a separate bowl:
- Whisk together whole milk, evaporated milk, sour cream, beaten eggs, seasoning salt, and pepper until smooth.
4. Coat Noodles with Butter & Sour Cream
- Add butter and sour cream to the hot drained pasta.
- Stir gently until butter melts and coats every noodle.
✅ Coating prevents starch leakage —keeps sauce stable.
5. Layer Cheese & Milk Mixture Gradually
Working in stages:
- Add ⅓ of the frozen shredded cheese to the noodles. Stir gently.
- Pour in ⅓ of the milk-egg mixture. Stir again.
- Repeat two more times—cheese, then liquid—until fully combined.
❗ Alternate slowly —this ensures even distribution and prevents broken noodles or lumps.
6. Assemble & Top
- Transfer mixture to a large baking dish (9×13-inch or 4-quart casserole).
- Sprinkle remaining cheese on top—especially sharp cheddar for color and flavor.
7. Bake Covered, Then Uncovered
- Cover tightly with aluminum foil.
- Bake 25 minutes.
- Remove foil and bake 10–15 minutes more, until:
- Top is golden brown and bubbly
- Center is set (no jiggle)
- Internal temp reaches ~160°F
✅ Tent with foil if browning too fast.
8. Rest & Serve
- Let rest 15 minutes before cutting—this allows custard to set and slices to hold shape.
- Serve warm, straight from the dish.
Pair with:
- Fried chicken or pulled pork
- Collard greens or green beans
- Cornbread or garlic toast
✅ Leftovers? Reheat gently in the oven—the custard only gets better!
You Must Know
- Freeze the cheese —it's the pro trick for no clumps and perfect melt.
- Use evaporated milk —it’s shelf-stable, rich, and resists separation.
- Eggs = silky texture —don’t skip them; they bind and enrich.
- Tastes better the next day! Flavors deepen overnight.
- Freezer-friendly —cool completely and freeze before or after baking.
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Reheat in oven at 350°F for 15–20 minutes (best texture). Microwave works but may soften edges.
- Freeze for up to 3 months —thaw overnight before reheating.
Ingredient Substitutions
Serving Suggestions
- Serve family-style right in the pan.
- Great for potlucks—bring the whole dish!
- Double the batch and freeze half for future comfort.
- Pack in lunchboxes (reheat safely).
Cultural Context
Rooted in Southern American kitchens and African American culinary traditions, this recipe honors how humble ingredients—pasta, cheese, cream, and butter—can become something deeply satisfying. Found at Sunday tables, holiday feasts, and creative homes alike, it celebrates the joy of sharing food made with love.
Pro Tips
- Double the recipe? Yes—perfect for feeding a crowd. Use a larger pan or double the dish.
- Want more heat? Add cayenne, hot sauce, or diced jalapeños to the mix.
- Make ahead: Assemble unbaked mac and refrigerate overnight. Bake when ready.
- Label your dish: People will ask for the recipe.
- Say “ready?” before serving —it’s part of the ritual.
Frequently Asked Questions
Q: Can I use pre-shredded cheese?
A: Not ideal—they contain anti-caking agents that make sauce grainy. Fresh shred + freeze is best.
Q: Why did my mac and cheese turn out watery?
A: Likely underbaked or too much liquid. Ensure full baking time and measure accurately.
Q: Is this gluten-free?
A: Only if using GF pasta and verifying all ingredients.
Q: Can I make it in a slow cooker?
A: Absolutely! Cook on LOW 3–4 hours, stirring once halfway.
Q: Can I air fry individual portions?
A: Yes! Air fry at 350°F for 8–10 mins, covering with foil if browning too fast.
Allergy Information
Contains: dairy (milk, butter, sour cream, cheese), eggs, wheat (in pasta).
Gluten-free option: Use certified GF pasta.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on processed cheeses and seasonings.
Nutrition Facts (Per Serving – Approximate)
Based on 12 servings
- Calories: 580
- Fat: 36g
- Saturated Fat: 20g
- Carbohydrates: 42g
- Fiber: 2g
- Sugar: 6g
- Protein: 24g
- Sodium: 980mg
Note: Nutrition values are estimates and may vary based on brands and substitutions. Not intended as medical advice.
Final Thought: This mac and cheese doesn’t whisper. It emerges golden from the oven, bubbling and fragrant, saying everything a great side should: “Scoop me slow. Share me. This is good.” That’s how the best ones begin—not with silence, but with cheese, care, and someone who says, “Let’s make it together.”
