Southern Style Macaroni and Cheese Recipe | Yummly

Southern Style Macaroni and Cheese

Green: "Still baking should be ready by 5 o’clock dinner…" Read More
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  • 2 pounds elbow macaroni (medium cut)
  • 1 pound sharp cheddar cheese
  • 1 pound monterey jack cheese
  • 2 pounds Velveeta (block of original, brand cheese)
  • 2 1/2 cups whole milk
  • 4 large eggs (beaten)
  • cajun seasoning
  • cracked pepper
  • kosher salt
  • 1 cup butter (pure)
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    NutritionView More

    Sodium75% DV1800mg
    Fat94% DV61g
    Protein86% DV44g
    Carbs23% DV69g
    Fiber8% DV2g
    Calories1000Calories from Fat550
    Total Fat61g94%
    Saturated Fat37g185%
    Trans Fat
    Calories from Fat550
    Total Carbohydrate69g23%
    Dietary Fiber2g8%
    Vitamin A45%
    Vitamin C0%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Green 3 months ago
    Still baking should be ready by 5 o’clock dinner. I’ll rate later if you send me a reminder. I had enough for a 3 QT AND A 4Qt dish. I know from preparing that it will be delicious.
    Victoria 3 months ago
    best macaroni I've ever made!
    Jen 5 months ago
    Very good!! Wouldn’t change anything!
    ayeshah p. 10 months ago
    very good. dont have the fire on too high when you melt the velveeta. i burned it on the bottom of the pot and ended up with only about 1 cup usable cheese sauce, but it still turned out good.
    YumChef 10 months ago
    I have to make it for every big family gathering. One of the best recipes ever!!!
    Patti 2 years ago
    This was delicious both fresh and as leftovers. Not hard to make.
    Lim 2 years ago
    Love it! Boyfriend approved
    Mrs Gethers 2 years ago
    I added cream of mushroom instead of milk.....very creamy and delicious
    Tami G. 2 years ago
    so good! very flavorful! i will make it again, but I'm still lloking for a super creamy recipe.
    Kimberly 2 years ago
    I am a can't-cook kid, but I've been making this dish for over a year, and it is always a huge hit at potlucks and large get-togethers. I chose not to use the Cajun seasoning because I don't know what that is, but still I rock it every time!!!!!! My sister does catering and just called me for the recipe!
    Nico M. 2 years ago
    I received RAVE reviews for following this recipe EXACTLY. It's going to be my secret weapon for potlucks with family and work. Thanks!
    Brandon C. 3 years ago
    PERFECT !!!!! I will forever use the recipe
    SB118 3 years ago
    Great! Didn't modify
    Allison Black 3 years ago
    Contrary to the negative remarks about this recipe, it is by far one of the best I've ever made and all my guests agreed. I'm always in search of a good mac and cheese recipe and this is it. I as well, when we're having pool gatherings, like to use my crockpots and although the author of this recipe said she had never made it that way I was willing to tackle it. My only variations were that I used penne pasta because it holds up well in a crockpot and upon assembling, I didn't use the second stick of butter. I also topped with French's fried onions (we used to have a local restaurant that used the onions on theirs and if you ate there it was must you have their mac and cheese). I followed recipe to a T otherwise and it was awesome for cooking in the crockpot, I started my cooking off on warm, as to not heat it too fast, then I switched to low. After the top cheese was melted and it was nice and gooey, I added the onions and switched back to warm. I was trying to avoid burning around the edges since all crockpots get really hot these days. The cheese sauce mixed with the cheddar and jack made this so creamy. I really think next time I may even cut butter back to half stick between the two layers. I had no curdling like others had stated and I definitely didn't have dry clumps of pasta. PERFECTO!!!