| | |

Best Ever Homemade Macaroni and Cheese

Looking for the best southern classic homemade macaroni and cheese recipe? I tweaked a family recipe to get the perfect consistency of cheese and creaminess. For more southern classics see my Recipe Index page.

Homemade Baked Macaroni and Cheese

The holidays are the best time of the year for special recipes, and Thanksgiving is my favorite one for food! This macaroni and cheese has always been the one dish that everyone fights over for the leftovers.

I love my grandmothers’ recipe, but over time I thought it could use a little upgrade. Her recipe is what my family grew up on and I have slowly perfected it.

I tried Paula Deen’s yummy version and really liked it. But, I thought it had one too many eggs, came out kind of dry, and not enough cheese. So I took both recipes and merged them into one, and this is the one we now all love! I hope you’ll try it, it’s our favorite!

Homemade Macaroni and Cheese

Yield: 8

Homemade Macaroni and Cheese

Homemade Macaroni and Cheese

My version of Paula's southern favorite.

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients

  • 1 16 oz box, elbow macaroni, cooked
  • 3 cups cheddar cheese, shredded
  • 1 8 oz colby cheese, shredded
  • 2 eggs, beaten
  • 1/2 cup sour cream
  • butter
  • Salt & Pepper
  • 2 cups of milk

Instructions

  1. Preheat oven to 350 degrees.
  2. Cook pasta according to the directions on the package.
  3. Drain pasta and place back into the hot pot.
  4. Salt and pepper the noodles to taste.
  5. While the pasta is still hot add 3 cups of both cheeses, {set aside 1- 1/2 cup of cheese mixture for the topping}.
  6. Stir to blend cheese and noodles together, melting the cheese.
  7. In a separate bowl, whisk together sour cream, eggs, and milk.
  8. Add the egg mixture to the cheesy macaroni noodles.
  9. Stir to blend.
  10. Pour macaroni mixture into a 13x9x2 dish.
  11. Top with the additional cheese.
  12. Place 6-8 small dime sized pats of butter evenly over the cheese topping. Bake for 25-30 minutes uncovered.

Notes

For a more rich and creamy mac and cheese, replace 1 cup of milk with heavy cream.

Nutrition Information

Yield

8

Amount Per Serving Calories 470

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

MAKE AHEAD: Place single servings in an airtight container and keep it in the refrigerator for 4-5 days. 
FREEZER: Place in an airtight container or freezer bag. Freeze for up to 3 months. Defrost in a microwave or in the refrigerator overnight. Bake on 350 for 25 minutes or microwave for 2-3 minutes on high until done.

Get the Meal Planner + Digital Meal Planner

LOVE IT? PIN IT!

Homemade Baked Macaroni Cheese
Kim xoxo BS

Disclaimer: Please note that some of the links above are affiliate links and at no cost to you I will earn a commission if you purchase through those links. See my Disclosure + Privacy Policy for more info. As an Amazon Associate, I earn from qualifying purchases.

6 Comments

  1. This is my go to mac n cheese recipe!! Try it, you won’t regret it :)

  2. The recipe says: 1 oz box 16elbow macaroni, cooked
    Is that meant to be 1 16-oz box?
    This looks yummy…will try it!

    1. Hi, Martha yes it is a 16 oz box. Bake for 30 minutes. I got a new recipe app, I guess it jumbled the directions a little. I hope you like it! We love it!
      Kim

    1. Sorry about that, 350 degrees. Thanks for noticing. I have a new recipe app and some things didn’t transfer over from the old one.

  3. Deliciousness! Who needs that blue box?! :)

    Thanks for joining the Link Up this week!

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.