Best Mac 'N Cheese Ever!

Best Mac 'N Cheese Ever!


"This is the best mac 'n cheese ever! I started out by going through the recipes on this site and when I found one I wanted to try, I was putting together the first few ingredients and said, 'Ya know what would be great to add to this...' and that's where the 'Best Mac 'N Cheese Ever' was created. By the time I was done and it was served at our New Year's Day lunch everyone was raving about how delish it was. Try this easy recipe for a down-home Southern taste of the Best Baked Mac 'N Cheese Ever!"


1 h 10 m servings 427 cals
Serving size has been adjusted!

Original recipe yields 15 servings



  • Calories:
  • 427 kcal
  • 21%
  • Fat:
  • 27.9 g
  • 43%
  • Carbs:
  • 27.3g
  • 9%
  • Protein:
  • 17.1 g
  • 34%
  • Cholesterol:
  • 130 mg
  • 43%
  • Sodium:
  • 551 mg
  • 22%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  2. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain; pour macaroni into the prepared dish.
  3. Beat eggs, sour cream, seasoned salt, and black pepper into a smooth mixture; stir Cheddar cheese and Cheddar-Monterey Jack cheese into mixture until thoroughly combined. Pour over macaroni and mix well. Top casserole with torn pieces of processed cheese. Drizzle melted butter over casserole, especially along the sides.
  4. Bake in the preheated oven until casserole is bubbling and cheese has melted, about 30 minutes.


  • Cook's Note:
  • You can substitute low-fat cheese and use 2%-milk Velveeta(R) cheese slices for a lower fat gram count. If you like the cheese extra brown, cook an extra 10 minutes.
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Your rating



  1. 19 Ratings


Step 3 does not mention about adding the evaporated milk so don't forget to add it. I made this for a Christmas Eve party and everyone enjoyed it.

A very good Mac & Cheese. I may cut back the eggs to one or two next time and add a little more milk to keep it less firm and more saucy.

This was delicious. I made it w/o the evaporated milk b/c I forgot it b/c it wasn't listed in the directions, only in the list of ingredients, but it was still wonderful. I had nothing left at...

I used 4 tbs butter and some flour and made a roux, then added the evap milk to make a white sauce. Then I melted the processed cheese in this, added the eggs and sour cream that I had wisked t...

I gave this 4 stars because it does need to be tweeked slightly. I only use 2 eggs and omit the velveeta cheese on top. It's so cheesey as it is! This is our fav mac n cheese in my house now and...

I wouldnt say it was the best mac n cheese but it was ok. Mine was a little dry for me i was hoping it was gonna be more creamy ill play around with the recipe maybe add more milk and less eggs....

Easy to make. I doubled the recipe and it was a Huge hit it for my party. For easy clean up I used a disposable aluminum tray and was perfect to toss out EMPTY tray. I didn't use as much cheese ...

I know it is never done but my mother always put diced onion in mac and cheese and I do too. Gives it such a sweet, cheesy taste. Everyone always comments about the onions and how good it is. ...

You can really tweak the ingredients and still come out with great results. I didn't have 16 oz. of sour cream, but I did have 8 oz. of greek yogurt. I hate only using 1 cup of evaporated milk, ...