Baked mac n cheese with sour cream

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Looking for the best southern baked homemade macaroni and cheese recipe? I tweaked a family recipe to get the perfect consistency of cheese and creaminess. For more southern classics see my Recipe Index page.

The holidays are the best time of the year for special recipes, and Thanksgiving is my favorite one for food! This macaroni and cheese has always been the one dish that everyone fights over for the leftovers.

I love my grandmothers’ recipe, but over time I thought it could use a little upgrade. Her recipe is what my family grew up on and I have slowly perfected it.

I tried Paula Deen’s yummy version and really liked it. But, I thought it had one too many eggs, came out kind of dry, and not enough cheese. So I took both recipes and merged them into one, and this is the one we now all love! I hope you’ll try it, it’s our favorite!

1. Broccoli Ham Macaroni and Cheese Casserole
2. Au Gratin Creamed Peas
3. Cheesy OBrien Potato Casserole
4. Baked Cheesy Southern Squash Casserole Recipe

Ingredients:

• 1 16 oz box elbow macaroni, cooked
• 3 cups cheddar cheese shredded
• 1 8 oz colby cheese shredded
• 2 eggs beaten
• ½ cup sour cream
• butter
• Salt & Pepper
• 2 cups of milk

Instructions:

• Preheat oven to 350 degrees.
• Cook pasta according to the directions on the package.
• Drain pasta and place back into the hot pot.
• Salt and pepper the noodles to taste.

• While the pasta is still hot add 3 cups of both cheeses, {set aside 1- 1/2 cup of cheese mixture for the topping}.
• Stir to blend cheese and noodles together, melting the cheese.
• In a separate bowl, whisk together sour cream, eggs, and milk.
• Add the egg mixture to the cheesy macaroni noodles.
• Stir to blend.
• Pour macaroni mixture into a 13x9x2 dish.
• Top with the additional cheese.

• Place 6-8 small dime sized pats of butter evenly over the cheese topping. Bake for 25-30 minutes uncovered.

Eggless Homemade Macaroni and Cheese Recipe

Recently, I found out I have a food sensitivity to eggs. So we adjusted this recipe and left the eggs out! We added and extra 1/2 cup of milk and leave out the eggs. It literally tastes the same, if not better! We love it!

MAKE AHEAD: Place single servings in an airtight container and keep it in the refrigerator for 4-5 days. 

FREEZER: Place in an airtight container or freezer bag. Freeze for up to 3 months. Defrost in a microwave or in the refrigerator overnight. Bake on 350 for 25 minutes or microwave for 2-3 minutes on high until done.

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Homemade Macaroni and Cheese

The best southern style macaroni and cheese recipe! Baked with layers of cheese and has a thick and gooey cheese crusted top.

Prep Time 20 mins

Cook Time 40 mins

Total Time 1 hr

Course SIDE DISHES

Cuisine American

Servings 12

Calories 256 kcal

• 1 16oz box of elbow macaroni, cooked
• 2 cups of milk
• 3 cups cheddar cheese shredded
• 1 8 oz colby cheese shredded
• 2 eggs beaten
• ½ cup sour cream
• 2 pats butter, approx. 1/4 inch slice, each diced into 4 dime sized pieces
• Salt & Pepper to taste

• Preheat oven to 350 degrees.

• Cook pasta according to the directions on the package.

• Drain pasta and place it back into the hot pot.

• Salt and pepper the noodles to taste.

• While the pasta is still hot add 3 cups of both cheeses, {set aside 1- 1/2 cup of cheese mixture for the topping}.

• Stir to blend cheese and noodles together, melting the cheese into the noodles.

• In a separate bowl, whisk together the sour cream, eggs, and milk.

• Pour the egg mixture over the cheesy macaroni noodles.

• Stir to blend.

• Pour macaroni mixture into a 13x9x2 inch dish.

• Top with the left over additional cheese.

• Place 6-8 small dime sized pats of butter evenly over the cheese topping.

• Bake for 25-30 minutes uncovered.

• I have cooked it up to 45 minutes depending on the thickness of the dish, see notes.

We use a dish that has a cover to it and we cook it up to 30-35 minutes covered and then take the top off and cook it up to 15 minutes longer to brown the top. So good! 

Serving: 1cupCalories: 256kcalCarbohydrates: 5gProtein: 14gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 99mgSodium: 334mgPotassium: 149mgSugar: 4gCalcium: 392mgIron: 0.3mg

The information shown is an estimate provided by a nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. Values may vary depending on the brand of foods used.

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