A Soul Food Classic from Kardea’s Kitchen
Some recipes don’t need reinvention—they just need the right hands. Kardea Brown’s Southern Baked Mac and Cheese is one of those sacred staples that hits every note: creamy, cheesy, seasoned to perfection, and topped with that signature golden crust.
This isn’t your weeknight boxed mac. This is Sunday dinner mac. This is “grab a second plate before it’s gone” mac. The recipe blends three kinds of dairy, two types of Cheddar, and a whole lot of soul. The result? A creamy, rich, baked macaroni and cheese that brings the whole family to the table.
Perfect for holidays, potlucks, or when you just need that comfort food hug, Kardea’s version takes a traditional Southern favorite and turns it into a showstopper.
Ingredients
- 1/2 cup unsalted butter, plus more for greasing the dish
- Kosher salt and freshly ground black pepper
- 1 pound elbow macaroni
- 2 cups heavy whipping cream
- 1/2 cup evaporated milk
- 1/2 cup whole milk (reserve)
- 2 1/2 cups extra sharp Cheddar, hand shredded (reserve 1/2 cup)
- 1 1/2 cups sharp Cheddar, cut into 1/2-inch cubes
- 1 teaspoon granulated garlic
- 3 large eggs
- 1/2 cup sour cream
Step-by-Step Instructions
Step 1: Prep the Oven and Pasta
- Preheat the oven to 350°F.
- Grease a 9×13-inch baking dish with butter.
- Bring a large pot of salted water to a boil.
- Add macaroni and cook until al dente (about 7 minutes).
- Drain, rinse under cold water, and set aside.
Step 2: Make the Cheese Sauce
- In the same pot, melt butter over medium heat.
- Whisk in heavy cream and evaporated milk.
- Once it simmers, stir in 2 cups of the shredded Cheddar (reserve 1/2 cup for topping).
- Stir in granulated garlic, 1/2 tsp salt, and 1/4 tsp black pepper.
- Once melted and slightly thickened, remove from heat and stir in sour cream and cooked macaroni.
- Taste and adjust seasoning as needed.
Step 3: Assemble the Mac & Cheese
- Spread mixture evenly into the greased baking dish.
- In a separate bowl, whisk the eggs and fold into the pasta mixture.
- Gently fold in the cubed sharp Cheddar.
- Top with the reserved 1/2 cup shredded Cheddar.
- If the mixture looks too thick, stir in a bit of the reserved whole milk until the noodles are fully coated.
Step 4: Bake to Perfection
- Lightly cover the dish with foil sprayed with non-stick spray.
- Bake at 350°F for 45 minutes.
- Remove foil, increase oven temp to 375°F, and bake an additional 15–20 minutes until the top is golden brown.
- Watch closely to avoid over-browning.
Pro Tips & Serving Suggestions
- Use hand-shredded cheese: Pre-shredded cheese contains anti-caking agents that can affect meltiness. Hand-shredded cheese gives you that silky pull.
- Make it ahead: Assemble the mac and cheese and refrigerate overnight. Bake it fresh the next day.
- Double for the crowd: This is the mac people come back for—so make two trays if you’re feeding a big family!
- Serve it right: This pairs perfectly with fried chicken, smothered pork chops, collard greens, or BBQ ribs.
About the Creator
Kardea Brown is a celebrated Southern chef and host of Delicious Miss Brown on the Food Network. Known for honoring her Gullah roots and soulful comfort food, she brings heritage and heart to every dish.
Follow her on Instagram for more Southern classics that never miss.
Kardea Brown-Smith | @kardeabrown