Old-School Mac and Cheese

Rich, creamy, and baked to golden perfection—this is the mac and cheese your soul remembers. No boxed shortcuts, no blandness, just pure comfort in every bite. With a velvety custard base made from heavy cream, half-and-half, eggs, and butter, and loaded with melty Colby Jack and sharp cheddar, it bakes up with a tender center and a delicate crust on top. If it don’t sound like Sunday dinner at Grandma’s… you’re right. You don’t want it.

Why You’ll Love This Recipe

This isn’t just another mac and cheese—it’s a Southern kitchen heirloom. Inspired by church potlucks, family reunions, and slow-cooked love, this version skips the stovetop sauce and goes straight for the casserole dish. The result? A rich, silky texture that holds its own against any holiday meal or weeknight craving.

Perfect for:

• Holiday dinners and Sunday suppers
• Feeding a crowd (or just yourself for five days)
• Fans of custardy, not soupy, mac & cheese
• Making memories with every bite

Ingredients

For the Pasta & Custard Base

• 16 oz (450g) elbow macaroni (uncooked)
• 2 cups (480ml) heavy cream
• 1 cup (240ml) half-and-half
• ½ cup (1 stick / 115g) unsalted butter, melted
• 2 large eggs, beaten
• 2 tbsp (30g) sour cream

For Seasoning

• 1 tsp seasoning salt (like Lawry’s or homemade blend)
• ½ tsp garlic powder
• ½ tsp onion powder
• ⅛ tsp ground black pepper

For Cheesy Goodness

• 24 oz (680g) shredded Colby Jack or Monterey Jack cheese
• 8 oz (225g) shredded sharp cheddar cheese

Step-by-Step Instructions

1. Preheat Oven & Cook Pasta

• Preheat oven to 350°F (175°C).
• Grease a 9×13-inch baking dish with butter or nonstick spray.
• Cook macaroni in salted boiling water until al dente (~1 minute less than package directs). Drain and return to pot.

2. Mix Creamy Custard Base

In a large bowl:

• Whisk together heavy cream, half-and-half, melted butter, beaten eggs, and sour cream until smooth.
• Stir in seasoning salt, garlic powder, onion powder, and black pepper.

3. Combine Everything

• Add hot cooked macaroni to the cream mixture.
• Stir in all the shredded cheese (reserve a small handful for topping if desired).
• Mix gently until noodles are fully coated and cheesy.

4. Pour & Bake

• Transfer mixture to prepared baking dish.
• Smooth the top with a spatula.
• Sprinkle reserved cheese or cracker crumbs on top for extra crunch (optional).

Bake 45–55 minutes, until:

• Center is set (no jiggle)
• Edges are bubbly
• Top is golden brown

5. Rest & Serve

• Let rest 10–15 minutes before serving—this helps it hold shape when scooped.
• Serve warm, straight from the dish.

Pair with:

• Crispy fried chicken or pulled pork
• Collard greens or green beans
• Cornbread or garlic toast

You Must Know

• Use freshly grated cheese —pre-shredded contains anti-caking agents that make sauce grainy.
• Heavy cream + half-and-half = luxury —this isn’t skim milk territory.
• Eggs bind it all —creates a rich, custard-like texture (not dry or soupy).
• Tastes better the next day! Flavors deepen overnight.
• Freezer-friendly —cool completely and freeze before or after baking.

Storage Tips

• Store leftovers in an airtight container in the fridge for up to 5 days.
• Reheat in oven at 350°F for 15–20 minutes (best texture). Microwave works but may soften edges.
• Freeze for up to 3 months —thaw overnight before reheating.

Ingredient Substitutions

Serving Suggestions

• Serve family-style right in the pan.
• Great for potlucks—bring the whole dish!
• Double the batch and freeze half for future comfort.
• Pack in lunchboxes (reheat safely).

Cultural Context

Rooted in Southern American kitchens and African American culinary traditions, this recipe honors how humble ingredients—pasta, cheese, cream, and butter—can become something deeply satisfying. Found at Sunday tables, holiday feasts, and creative homes alike, it celebrates the joy of sharing food made with love.

Pro Tips

• Double the recipe? Yes—perfect for feeding a crowd. Use a larger pan or double the dish.
• Want more heat? Add cayenne, hot sauce, or diced jalapeños to the mix.
• Make ahead: Assemble unbaked mac and refrigerate overnight. Bake when ready.
• Label your dish: People will ask for the recipe.
• Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use Velveeta or processed cheese?
A: Not in this recipe—we’re going old-school real cheese. But feel free to add a small amount for extra melt.

Q: Why did my mac and cheese turn out watery?
A: Likely underbaked or too much liquid. Ensure full baking time and use correct cream ratios.

Q: Is this gluten-free?
A: Only if using GF pasta and verifying all ingredients.

Q: Can I make it in a slow cooker?
A: Absolutely! Cook on LOW 3–4 hours, stirring once halfway.

Q: Can I air fry individual portions?
A: Yes! Air fry at 350°F for 8–10 mins, covering with foil if browning too fast.

Allergy Information

Contains: dairy (cream, butter, sour cream, cheese), eggs, wheat (in pasta).
Gluten-free option: Use certified GF pasta.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on processed cheeses and seasoning blends.

Nutrition Facts (Per Serving – Approximate)

Based on 10 servings

• Calories: 480
• Fat: 32g
• Saturated Fat: 18g
• Carbohydrates: 34g
• Fiber: 2g
• Sugar: 4g
• Protein: 16g
• Sodium: 580mg

This mac and cheese doesn’t whisper. It emerges golden from the oven, bubbling and fragrant, saying everything a great side should: “Scoop me slow. Share me. This is good.” That’s how the best ones begin—not with silence, but with cheese, care, and someone who says, “Let’s make it together.”