The Best Southern Baked Macaroni and Cheese

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Ever since I can remember, gatherings with my mom’s side of the family included one thing: Aunt Melanie’s mac and cheese. I think one time, she offered to bring something else even, and the entire family descended on her knowing that the event wouldn’t be complete without her usual. A few years ago, she graciously gave me her recipe, and it has held up to its legacy — I never ever bring home leftovers. It’s always the first to get eaten up and it really is the absolute best southern baked macaroni and cheese casserole. Since we are leaving our community (and I have become known to bring this dish to any potluck dinner), I wanted to leave it as a gift should anyone want to bring it! I had the privilege of interviewing my Aunt regarding her recipe, and she graciously let me blog her answers here. This recipe feeds about 10-12 people, so bring it to your next gathering!

When did you first make this recipe/how did it come about?

I made it first with my mom giving play by play instructions because according to her, “cooking is all about incorporating your ingredients in the correct order”

What did you love most about it?

I enjoyed my time spent with my mom first of all, but it was how we mostly laughed and shared during that time.

What do you think makes this recipe so great?

Well, it seems to be a family favorite around holidays. I have a grandson that wants a macaroni cheese pie instead of birthday cake. It’s truly comfort food.

Do you have any tips/tricks for anyone learning to cook?

First of all, not everyone loves to cook, but you can learn to enjoy cooking for your family and friends. Start using recipes from a family cookbook or from recipe cards handed down from your grandmother. Those are the most special snd you will feel a closeness to them especially if they are deceased. Then as my mom taught me, you must incorporate your ingredients as instructed. Dry ingredients vs wet ingredients. Don’t be afraid to try different things. Same ole, same ole gets boring. I think more parents today depend way too much on fast food, but healthy food is so much better for our bodies. Busy lives takes away the family time around the table. There’s a reason Jesus said, “Come to the Table”

The Best Southern Baked Macaroni and Cheese

serves 10-12, 2 hours

11x16 casserole baking dish

16 oz macaroni noodles

8 cups shredded sharp cheese

6 cups whole milk

2 cups heavy whipping cream

4 eggs

1 tsp garlic powder

1 TBS dijon mustard

Salt & Pepper to taste

1.5 sticks butter

1. Preheat oven to 350.

2. Cook macaroni noodles until al dente in boiling water that has 1 tsp of salt in it. Drain noodles.

3. Layer half the noodles in the bottom of the casserole dish. Evenly sprinkle 4 cups of shredded cheese on top of the noodles. Add remaining noodles on top of the cheese & sprinkle remaining cheese on top of noodles.

4. In a mixing bowl, add the remaining ingredients except the butter and whisk well. Pour over the layered cheese and noodles.

5. Dot butter on top of the casserole and bake for an hour and fifteen minutes, with the final 15 minutes covered.

** Note: when you first take the casserole out of the oven, the butter will be floating on the top. As the casserole cools, the butter will absorb.

Crockpot in South Asia Instructions:

200 grams macaroni noodles, cooked

8 cups shredded cheddar cheese (the brand I used)

1 liter mlik

250 ml cream

4 eggs

1 tsp garlic powder

1 TBS dijon or American mustard

Salt & Pepper to taste

1/2 cup (4 oz) butter, melted

1. Cook your macaroni noodles until al-dente.

2. In your crockpot, layer the noodles and cheese, until both are gone, ending with cheese on top.

3. Mix together the remaining ingredients and pour over top of the noodles.

4. Cook on low for 4 hours or high for 2.

**If making this in an oven without a crockpot, follow the same instructions with the following measurements:

150 grams macaroni noodles, cooked

6 cups cheddar cheese, shredded

2 eggs

4 cups milk

1/2 tsp garlic powder

1 tsp american or dijon mustard

1/2 cup butter, melted

salt & pepper to taste

1. Follow the above instructions for assembling/layering. If the liquid doesn’t reach the top of the noodles, add more milk until it reaches the edges.

2. Bake at 170 degrees celsius for one hour or until the milk is mostly evaporated and the edges are brown and crispy.