If you’re still reaching for the blue box, it’s time we had a little chat. This creamy Southern mac and cheese recipe is everything you wish the boxed kind could be, rich, cheesy, and made from scratch with evaporated milk for that extra-smooth texture. It’s the macaroni and cheese I grew up loving, and once you try it, it might be your new go-to too.
The Creamiest Mac You’ll Ever Meet
There’s just something about baked mac and cheese that makes everything feel a little better, isn’t there? It’s cozy comfort food.
And while there are a million ways to make mac and cheese (trust me, I’ve got 17 mac and cheese recipes on the blog), this version? It’s the one I keep coming back to.
We’re talking ultra-creamy, oven-baked mac and cheese with a ridiculously smooth sauce made from evaporated milk. If you’ve never tried evaporated milk in mac and cheese, this might be the game changer you didn’t know you needed. It makes the sauce velvety and rich without weighing it down.
It’s fast, it’s foolproof, and it works whether you’re feeding a crowd adding to the top of your favorite meat casserole. The creaminess goes great with a sweeter sweet potato side for a holiday meal.
Why Use evaporated milk
Evaporated milk gives Southern mac and cheese its signature creaminess. It’s thicker than regular milk, which helps create a smoother, silkier sauce that doesn’t separate when it’s cooked. Regular milk can make the sauce watery, and cream can feel too rich. Evaporated milk is just right.
You’ll find it in the baking aisle, usually hanging out near the sweetened condensed milk (which is not what you want for this, trust me).
I mix it with half-and-half, a little butter, and three kinds of cheese (yes, three!) to get that spoon-coating, ultra-smooth sauce. No clumps. No graininess. Just pure, melty magic.
Tips for the Creamiest Macaroni and Cheese
- Always grate your own cheese. Yes, it’s a little extra effort, but bagged shreds have stuff in them to keep them from sticking… which also keeps them from melting the way we want. We’re here for meltiness.
- Mix up your cheeses. I used white cheddar, mozzarella, and Monterey Jack this time, but honestly? You can go wild. Add a little gouda. A handful of parmesan. A bit of gruyere. Whatever you’ve got hanging out in the cheese drawer can probably work here.
What to Serve With It
This mac is rich. Like, really rich. So I like to pair it with something tangy or fresh to cut through all that creamy goodness. Maybe a tangy green bean and potato salad, or my go-to cucumber salad with vinegar. And if you’re planning a full spread, it’s pretty dreamy next to these sticky oven baked ribs.
A Few Key Ingredients
Check the recipe card below for the full list and exact amounts (and yes, you’ll want the dry mustard, it gives the cheese more cheese-ness, if that makes sense).
How To Make Southern Baked Mac and Cheese
Step One: Boil Noodles
Boil pasta in salted water until al dente, drain, and return to the pot.
Step Two: Make Roux
// my favorite saucepan //
Step Three: Add Cheese
Step Four: Assemble Casserole
// large casserole dish //
Step Five: Bake Mac
Cover with aluminum foil and bake for 20-25 minutes until bubbly and the top layer of cheese has melted.
Let me know if you try it, especially if you add your own cheese twist. I’m always looking for mac and cheese inspiration.
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Creamy Southern Baked Mac and Cheese with Evaporated Milk
Ingredients
- 3 tablespoons butter
- ¼ cup flour
- 3 cups half-and-half
- 12 ounces evaporated milk
- 2 ½ cups white cheddar shredded
- 1 cup mozzarella shredded
- 1 cup Monterey Jack shredded
- 1 pound macaroni cooked in salted water, drained
- 1 tablespoon fresh thyme
- 1 teaspoon salt
- 1 teaspoon dry mustard
Instructions
- Preheat oven to 350º.
- Boil pasta in salted water until al dente, drain, and return to the pot.
- As the pasta cooks, warm half-and-half in the microwave for 1-2 minutes. In a large saucepan, melt the butter over medium heat. Once melted, add flour and whisk for about a minute; the flour should start to take on some color.
- Gradually add the warm half-and-half to the flour mixture, whisking constantly until incorporated, then slowly add evaporated milk. Heat for about 5 minutes; it will be slightly thick.
- Remove the roux from the heat and add all but ½ cup of the cheddar cheese. Whisk until combined. Add thyme, mustard, salt, and pepper.
- Pour over cooked pasta, stirring to combine. Place in a baking dish and sprinkle with remaining cheese.
- Cover with aluminum foil and bake for 20-25 minutes until bubbly and the top layer of cheese has melted.
Barbara’s Tips + Notes
- You can easily make this in advance and refrigerate or freeze until ready to bake. Let it come to room temperature before baking.
- Substitute your favorite cheeses.
- You can serve this without baking. It will not be as thick as if you bake it, but it will still taste amazing.
Nutrition
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Stewball says
I can’t get half and half where I live. How much milk and water should I use or can I use full cream?
Barbara Curry says
I would not use milk and water. You’ll get the best results by using half cream and half milk to replace the half-and-half.
Kay says
You can definitely get the same creamy results with just milk, I used 2% milk for the 3 cups instead of half and half. All I had to do was add slightly more flour to help thicken the roux. Just make sure you are mixing it until the flour is completely broken up. This is the second time I made it, and I definitely prefer the milk method.
Barbara Curry says
Thanks for the suggestion.
Virginia says
I want to use this recipe for Thanksgiving dinner, but what size baking dish do I need? Thanks in advance.
Barbara Curry says
You can use a deep 9 x 13 inch pan.
Cindy Fincham says
What temperature is this oven set to bake this dish?
Barbara Curry says
350º, hope you like it, it’s one of my favorite sides.
Cindy Fincham says
Thank you. I’m sure it will be delicious.
Janet says
how much pasta does this recipe call for?
Barbara Curry says
It’s a pound of pasta.
Grace says
Hi sounds amazing! If I am bringing this dish somewhere should I refrigerate after cooking/ cooling and then do the final bake at my final destination?
Barbara Curry says
Yes, that is exactly what I would do.
Lori Williams says
I have made this several times for my community gatherings and they love it I have changed the cheeses I use old cheddar white extra old cheddar also Gouda it comes out amazing I had to freeze it this time so I hope that it doesn`t dry it out when I rebake it do you have any suggestions on what temp I should bake it at
Barbara Curry says
If you are reheating it, letit come to room temperature first and then cover it with aluminum foil and bake at 350º until it’s bubbly.