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Southern Style Macaroni And Cheese

Southern Style Macaroni And Cheese

Course Side Dish
Cuisine American
Keyword southern-style-mac-and-cheese
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 12 servings
Calories 380kcal
Author Melissa Sperka


  • 2 cup dry elbow macaroni
  • 4 cup shredded Triple Cheddar Cheese blend divided [*see cook's note]
  • 2 cups whole milk
  • 1 10 ¾ oz can cheddar cheese soup
  • cup soft easy melting cheese [i.e. Velveeta or Cheez Whiz]
  • ½ cup sour cream
  • 4 Tbsp melted butter
  • 2 large eggs
  • 1 tsp ground mustard
  • ½ tsp salt
  • ½ tsp white pepper


  • Preheat the oven to 350°F and spray a 13 x 9 inch baking dish with cooking spray.
  • In a medium size pot, boil the elbow macaroni in salted water until al dente Drain well.
  • In a blender, blend together the milk, sour cream, cheddar cheese soup, cheez whiz, eggs, melted butter, white pepper, ground mustard, and salt. You can also do this by hand with a whisk.
  • Layer one half of the cooked macaroni in the bottom of the baking dish. Sprinkle with 2 ½ cups of shredded cheddar cheese.
  • Spread the last of the cooked elbow macaroni over the cheese layer.
  • Pour the creamy sauce evenly over the macaroni. Sprinkle the remaining cheese on top.
  • Dot the top with butter just before baking.
  • Bake for 40 minutes until golden and bubbly. Serve hot.


The cheese I used is a blend of mild, medium and sharp cheddar cheese. Any combination of cheese will work in the same amount.


Serving: 1serving | Calories: 380kcal | Carbohydrates: 23g | Protein: 17g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 758mg | Potassium: 178mg | Fiber: 1g | Sugar: 5g | Vitamin A: 687IU | Vitamin C: 1mg | Calcium: 343mg | Iron: 1mg