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Sunday 25 October 2026 19:16:27 GMT
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Classic baked mac and cheese recipe 🧀🔥 Roux or no roux?! 👀 This is my classic Southern-style baked mac and cheese — no roux, just eggs, evaporated milk, and PLENTY of cheese. Follow for Part 2 when we make the creamy mac and cheese with a roux + cheese sauce! CLASSIC BAKED MAC & CHEESE 🧀 Ingredients: • 1 lb elbow macaroni • 16 oz mild cheddar, shredded • 8 oz Colby Jack, shredded • 8 oz extra-sharp cheddar, divided (4 oz shredded + 4 oz cubed) • ½ stick (4 tbsp) butter • 2 large eggs • 2 (12 oz) cans evaporated milk • Salt & black pepper, to taste • All-purpose seasoning, to taste • Paprika • Dried parsley Directions: 1. Shred the mild cheddar, Colby Jack, and 4 oz extra-sharp cheddar. Mix the shredded cheeses together. Cube the remaining 4 oz extra-sharp and set aside. 2. Bring a large pot of salted water to a boil. Add macaroni and cook until al dente. Drain and let cool slightly. 3. While the pasta is still warm, add butter, a little salt, and black pepper. Toss until the butter is melted and the pasta is coated. 4. Reserve some shredded cheese for the top, then mix the remaining shredded cheese into the macaroni. 5. Whisk together the eggs and evaporated milk. Pour over the macaroni and mix well. 6. Fold in the cubed extra-sharp cheddar for those cheesy pockets throughout. Season lightly with all-purpose seasoning. 7. Transfer to a greased baking dish. Top with the reserved shredded cheese, paprika, and parsley. 8. Bake at 350°F for 35–40 minutes until set, bubbly, and golden. For a softer top, cover with foil or bake for less time. 9. Let rest for about 10 minutes before serving. Now be honest: ROUX or NO ROUX? 👀👇🏾 Follow for Part 2! #MacAndCheese #BakedMacAndCheese #MacAndCheeseRecipe #SouthernMacAndCheese #SoulFood
Classic baked mac and cheese recipe 🧀🔥 Roux or no roux?! 👀 This is my classic Southern-style baked mac and cheese — no roux, just eggs, evaporated milk, and PLENTY of cheese. Follow for Part 2 when we make the creamy mac and cheese with a roux + cheese sauce! CLASSIC BAKED MAC & CHEESE 🧀 Ingredients: • 1 lb elbow macaroni • 16 oz mild cheddar, shredded • 8 oz Colby Jack, shredded • 8 oz extra-sharp cheddar, divided (4 oz shredded + 4 oz cubed) • ½ stick (4 tbsp) butter • 2 large eggs • 2 (12 oz) cans evaporated milk • Salt & black pepper, to taste • All-purpose seasoning, to taste • Paprika • Dried parsley Directions: 1. Shred the mild cheddar, Colby Jack, and 4 oz extra-sharp cheddar. Mix the shredded cheeses together. Cube the remaining 4 oz extra-sharp and set aside. 2. Bring a large pot of salted water to a boil. Add macaroni and cook until al dente. Drain and let cool slightly. 3. While the pasta is still warm, add butter, a little salt, and black pepper. Toss until the butter is melted and the pasta is coated. 4. Reserve some shredded cheese for the top, then mix the remaining shredded cheese into the macaroni. 5. Whisk together the eggs and evaporated milk. Pour over the macaroni and mix well. 6. Fold in the cubed extra-sharp cheddar for those cheesy pockets throughout. Season lightly with all-purpose seasoning. 7. Transfer to a greased baking dish. Top with the reserved shredded cheese, paprika, and parsley. 8. Bake at 350°F for 35–40 minutes until set, bubbly, and golden. For a softer top, cover with foil or bake for less time. 9. Let rest for about 10 minutes before serving. Now be honest: ROUX or NO ROUX? 👀👇🏾 Follow for Part 2! #MacAndCheese #BakedMacAndCheese #MacAndCheeseRecipe #SouthernMacAndCheese #SoulFood

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