Traditional Southern-Styled Baked Macaroni and Cheese

julia mccurchin: "Great family loved it." Read More


  • 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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    Lil p a month ago
    Very good added fresh bacon bits
    julia mccurchin 2 months ago
    Great family loved it.
    Clady Ruiz 5 months ago
    Great!! A little too much but regardless of that it tasted amazing
    Leigh B. 7 months ago
    Very good! I mixed all together instead of layering & put a variety of cheeses in plus breadcrumbs dotted with butter over top
    Cooney 8 months ago
    Great!! yes would make again!
    Ulbinsky 9 months 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 10 months ago
    Turned out great. Will make it again.
    A. Kemp a year ago
    Delicious! I used heavy cream instead of milk! Yummmmmmmm!
    laronda j. a year ago
    Excellent recipe!!! My family loved it! I cant wait to try it again.
    Jason T. a year ago
    love this recipe i only changed one thing and now its perfect!!! i changed the monterey cheese to colby jack
    Veronica a year ago
    Amazingly delicious and so easy to make
    Lady a year ago
    It turned out great! My family and I loved it.
    Roynita B. 3 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 3 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.
    Jaylynn F. 3 years ago
    I really enjoyed this dish. Next time I'll only use half the egg it called for I didn't like how that turned out.. Will be trying again and mixing in different meats. We used chopped bacon last time..