This post may contain
affiliate links, which means I get a little off the top to help me keep this website running. It doesn't cost you extra or affect my opinion.
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.
You can find
a video tutorial on how to prepare this dish on my YouTube channel and more photographs on Instagram.
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.
Check out my other recipes for mac and cheese: my
Carolina Reaper Mac and Cheese recipe if you’re looking for a challenge and the Stovetop Mac & Cheez recipe in my first cookbook As Seen On IG.
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
Just like your grandmother might have made. Maybe. Possibly. Probably not.
8 oz elbow macaroni noodles
4 tbsp salted butter (diced)
8 oz Velveeta (diced)
1 C colby cheese (shredded)
1 C monterrey jack cheese (shredded)
1 C sharp cheddar cheese (shredded)
2 tbsp sour cream
12 oz evaporated milk
1/3 C heavy cream
1/2 tsp granulated sugar
1/2 tbsp seasoned salt
1/2 tsp ground mustard
1/4 tsp cayenne pepper
1/2 tsp onion powder
1 tsp garlic powder
1/2 tsp paprika
1 tsp white pepper
1/2 tbsp cracked black pepper
1/4 tsp ground nutmeg
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!
Shred the cheese yourself. It truly makes a difference. If you decide to double the recipe, I recommend layering the Velveeta, noodles and butter with the shredded cheeses before pouring on the custard. Like lasagna.
Recipe Card powered by