Recipe for baked macaroni and cheese using evaporated milk

Creamy baked southern-style macaroni and cheese, a cheesy baked casserole and soul food classic.

Table of Contents Show

What is southern macaroni and cheese?
How to make this soul food classic
Recipe Notes and Tips
What does evaporated milk do in mac and cheese?
Do you put evaporated milk in baked mac and cheese?
Can I use evaporated milk instead of milk in mac and cheese?
Is evaporated milk or heavy cream better for mac and cheese?

I've lived in St. Louis for some time now, and as I've said before, it's very "southern" here in terms of cooking. One of our favorite soul food restaurants had the best mac and cheese, and that would be Sweetie Pie's. Miss Robie's recipe is easily found on the web and the local paper has published a paired down recipe for the home cook.

I'm pretty sure the location we went to in The Grove neighborhood has closed and I don't understand all the drama surrounding the closing. It was the subject of a reality TV show at one point. I just know we went often and always, always had her macaroni and cheese.

What is southern macaroni and cheese?

It's basically a custard-style baked macaroni and cheese with eggs and evaporated milk. This version uses three kinds of cheese and butter and a little sour cream. It bakes up creamy but firm, hearty and filling and absolutely delicious.

How to make this soul food classic

It's really easy, here's how:

Cook and drain elbow macaroni and place in baking dish or pan.
Make the custard mixture by whisking together milk, evaporated milk and eggs and some seasoning, pour mixture over macaroni.
Add the butter, sour cream and three cheeses and stir to combine well.
Top with more grated cheese and bake until bubbly and top is browned.

Recipe Notes and Tips

People swear by Velveeta in this recipe, do not use a substitute. Miss Robie herself uses only Velveeta.
While pre-packaged shredded cheese works fine, grating your own is the better option. It just melts better.
It's going to be oily on top after baking, that's how it is with real cheeses and butter. If you think it's excessive, blot some up with a paper towel while it rests. I do sometimes.
Reheats are great, just pop in the microwave.
This is filling and hearty enough to serve as the main dish but most often it is a side dish. It's unbelievably good alongside collard greens and fried chicken!

Delicious soulful macaroni and cheese, doesn't get any better than this. A real treat and labor of love for Sunday supper and the holiday table. Trust me on this one! Kelly🍴🐦

Try these collard greensin the Instant Pot for some more traditional soul food.

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▢ 8 to 10 ounces elbow macaroni
▢ ½ cup whole milk
▢ 1 (12-ounce) can evaporated milk
▢ 2 eggs, lightly beaten
▢ 1½ teaspoons white pepper
▢ 1½ teaspoons granulated sugar
▢ ½ teaspoon salt or to taste
▢ ½ cup (1 stick) butter, cut into small pieces
▢ 2 tablespoons sour cream
▢ ½ pound Velveeta, cut into small chunks
▢ 8 ounces shredded Colby-Jack cheese or 4 ounces Colby and 4 ounces Monterey Jack
▢ 4 ounces shredded sharp cheddar cheese
▢ 1 cup shredded mild cheddar cheese

Preheat oven to 350º. Bring large pot of water to boil and then salt generously. Cook macaroni just shy of package directions, al dente. Drain well and place in 9" by 13" baking dish or pan.
In same pasta pot, whisk together whole milk, evaporated milk, eggs, salt, pepper and sugar until combined. Pour mixture over cooked macaroni in pan.
Add butter, sour cream, Velveeta, Colby-Jack and sharp cheddar cheeses. Stir to combine well and top evenly with shredded mild cheddar.
Bake for 35 to 40 minutes until bubbly and lightly browned on top. Let rest 10 minutes or so before serving. Enjoy!

People swear by Velveeta in this recipe, do not use a substitute. Miss Robie herself uses only Velveeta.
While pre-packaged shredded cheese works fine, grating your own is the better option. It just melts better.
It’s going to be oily on top after baking, that’s how it is with real cheeses and butter. If you think it’s excessive, blot some up with a paper towel while it rests. I do sometimes.
Reheats are great, just pop in the microwave.
This is filling and hearty enough to serve as the main dish but most often it is a side dish. It’s unbelievably good alongside collard greens and fried chicken!

Calories: 471kcalCarbohydrates: 26gProtein: 22gFat: 31gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 124mgSodium: 889mgPotassium: 315mgFiber: 1gSugar: 7gVitamin A: 1122IUVitamin C: 1mgCalcium: 565mgIron: 1mg

Please comment, rate it and share! And mention me on Instagram @thehungrybluebird or tag #thehungrybluebird so I can see!

*Inspired by Sweetie Pie's, St. Louis and adapted from STL Post-Dispatch.

What does evaporated milk do in mac and cheese?

Evaporated milk provides creaminess and body to the mac and cheese sauce without the fat and heaviness of actual cream. If you never tried a macaroni and cheese recipe with evaporated milk, you should! I'm confident that you'll fall in love with the creamy texture!

Do you put evaporated milk in baked mac and cheese?

In a medium bowl, whisk together evaporated milk, skim milk, and eggs. Add seasoned salt, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper; set aside. In another medium bowl, combine cheeses; set aside. Place 1/3 macaroni in an even layer in the bottom of prepared baking dish; cover evenly with 1/3 cheese.

Can I use evaporated milk instead of milk in mac and cheese?

Regular macaroni and cheese is typically made with fresh milk. So what can you substitute for milk in mac and cheese? Evaporated milk is the answer.

Is evaporated milk or heavy cream better for mac and cheese?

Evaporated milk has more protein than regular milk, but less fat than heavy cream, which gives this easy baked macaroni and cheese a thick, creamy filling without too much greasiness.