Traditional Southern-Styled Baked Macaroni and Cheese Recipe | Yummly

Traditional Southern-Styled Baked Macaroni and Cheese

Patricia Donahue D.: "Super delicious and easy to make." Read More
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  • 2 pounds elbow macaroni
  • 2 cups sharp cheddar cheese
  • 2 cups monterey jack cheese
  • 2 pounds velveeta cheese (Original, cubed)
  • 2 1/2 cups milk
  • 2 sticks butter
  • 4 eggs
  • pepper
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    Patricia Donahue D. 3 months ago
    Super delicious and easy to make.
    Venessa Xavier 5 months ago
    One of the best recipes for Mac and cheese that I’ve come across and much easier to make then ones that require you to shred each cheese (So good I forgot to take a picture)
    E Witkin 5 months ago
    It turned out great! Everyone loved it especially my teenage grandsons. They asked me to make it again.
    Rae 6 months ago
    cut recipe in a half and used 1 egg based off previous comments. used a 8 by 8 pyrex which was slightly small so i wasted some pasta but the outcome was yummy
    Lil p a year ago
    Very good added fresh bacon bits
    julia mccurchin a year ago
    Great family loved it.
    Clady Ruiz a year ago
    Great!! A little too much but regardless of that it tasted amazing
    Leigh B. a year ago
    Very good! I mixed all together instead of layering & put a variety of cheeses in plus breadcrumbs dotted with butter over top
    Cooney 2 years ago
    Great!! yes would make again!
    Ulbinsky 2 years ago
    This is amazing! I cut the recipe in half, and it turned out perfectly. It’s now my husbands fav mac and cheese!
    Hi Jen 2 years ago
    Turned out great. Will make it again.
    A. Kemp 2 years ago
    Delicious! I used heavy cream instead of milk! Yummmmmmmm!
    laronda j. 2 years ago
    Excellent recipe!!! My family loved it! I cant wait to try it again.
    Jason T. 2 years ago
    love this recipe i only changed one thing and now its perfect!!! i changed the monterey cheese to colby jack
    Veronica 2 years ago
    Amazingly delicious and so easy to make
    Lady 2 years ago
    It turned out great! My family and I loved it.
    Roynita B. 4 years ago
    Made mac and cheese f0r Christmas dinner. I used aged cheddar, cream cheese,,Gruyère and Provel cheese (Provel is a white processed cheese particularly popular in St. Louis cuisine, that is a combination of cheddar, Swiss, and provolone cheeses, and tastes nothing like any of them. Provel has a low melting point, and therefore has a gooey and almost buttery texture at room temperature). I also used evaporated milk and for the first time ever I ordered fresh cooked lobster from Maine and everyone loved it. I never use Velvetta and I only used 2 eggs. Very rich and very creamy mac and cheese.
    Steph 4 years ago
    Was a hit at Thanksgiving. I had requests to make this dish at all our get togethers. I actually cut the recipe in half and had more than enough to serve eight. The full recipe would fill two casserole dishes. And I did not layer, mixed everything together, using a few pats of butter to coat the dish and cut the cooking time to 20 minutes for a creamier dish. If you like a toasty top, 1-2 minutes under the broiler will work.