It took forever, I know, but here it is: the recipe for Ol’ School Mac & Cheese! This is the mac and cheese y’all have been asking for since my husband’s birthday back in March.
Fun fact: as a kid I preferred Kraft Deluxe with the pouch of cheese goo over anyone’s baked mac. Today, I haven’t changed – I will eat ‘real’ macaroni and cheese as most black folks consider it, but I don’t seek it out.
I do make it fairly often tho; no one in my family shares my affinity for the blue box.
Damn, I just remembered this very second that I owe you guys a stovetop jalapeño mac and cheese recipe too. Welp. I’ll get on that eventually.
This Ol’ School Mac & Cheese recipe is your Classic Southern Black Gramma’s Thanksgiving mac: evaporated milk, eggs, and yes, Velveeta. No béchamel, no breadcrumbs, no expensive cheeses.
If you’re looking for more sophisticated options, there are tons on Pinterest. One of my family’s favorites is Resha’s from Carnal Dish.Print
Just like your grandmother might have made. Maybe. Possibly. Probably not.
- 8 ounces elbow macaroni noodles
- 4 tablespoons salted butter (diced)
- 8 ounces Velveeta (diced)
- 1 cup colby cheese (shredded)
- 1 cup monterrey jack cheese (shredded)
- 1 cups sharp cheddar cheese (shredded)
- 2 tablespoons sour cream
- 12 ounces evaporated milk
- 1/3 cup heavy cream
- 1 egg
- 1/2 teaspoon granulated sugar
- 1/2 tablespoon seasoned salt
- 1/2 teaspoon ground mustard
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 teaspoon white pepper
- 1/2 tablespoon cracked black pepper
- 1/4 teaspoon ground nutmeg
- Grease your 8×8″ square dish and preheat the oven to 350º.
- Grate your cheeses and combine together in a large bowl. Cut your butter and velveeta into small cubes. Place the butter, velveeta, and half of the shredded cheeses in the prepared dish.
- On your stovetop, cook your macaroni in salted water according to the package directions, just past al dente. While the noodles are boiling, prepare your custard.
- In a large bowl, whisk together the evaporated milk, cream, sour cream, egg, sugar, and all seasonings except paprika. Beat until totally combined, with no streaks of egg.
- Immediately after draining them, dump the hot noodles into the baking dish. Stir together, letting the noodles start to melt the cheeses. Spread everything around as evenly as possible.
- Sprinkle on a thin layer of cheese, then pour the custard over it The liquid should come just to the top of the noodles. Sprinkle on another layer of cheese, then paprika.
- Bake for 40-45 minutes, or until browned to your liking. Let sit for at least 10 minutes before serving. I’m for real: let it sit. At LEAST ten minutes!
- Category: Side Dish