This dish was one that my daughter Ellie made during our Thanksgiving episode of “Taste Buds with Stephanie.” It’s a Southern take on macaroni and cheese using evaporated milk to keep the creamy, cheesy texture beloved in a baked mac and cheese.
Mac and cheese may seem simple, but it’s all about technique: building a silky béchamel, layering cheeses, and baking until everything melts into one irresistible bite. This version leans into classic Southern comfort, with a tender pasta base, a luscious cheese sauce, and that perfect golden top every mac and cheese lover dreams about.
Thanksgiving Favourites
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- 20 Thanksgiving Dessert Recipes
- 5 Thanksgiving Salads
- 10 Thanksgiving Appetizers
- 10 Thanksgiving Side Recipes
The magic of this dish comes from its custard base. The evaporated milk adds richness without heaviness, and the buttermilk gives a subtle tang that balances the cheddar beautifully. Once you know how to pull it together, you’ll feel like a seasoned home-cook pro, and people will ask for the recipe.
I adore making this mac and cheese for holiday gatherings, Sunday dinners, or any time I want guaranteed comfort. It’s incredibly versatile too: you can swap the cheeses, adjust the spices, or add mix-ins like roasted peppers, crispy bacon, or jalapeños. However you customise it, Ellie’s Mac and Cheese is the kind of dish that brings people back to the table again and again.
Sweet Dishes
- Pumpkin Dark Chocolate Chip Snack Cake
- Apple Donut Cake
- Coconut Bundt cake (aka the Tom Cruise Copycat cake)
- Dutch Baby Pancake
- Strawberry Lemon Cake
Ellie’s Mac and Cheese Ingredients
As always, these ingredients were chosen to give you maximum flavour with minimal fuss. Everything here is easy to find, no specialty shops needed.
- Macaroni: Classic elbow macaroni works beautifully because it grabs onto the sauce and holds its structure during baking.
- Cheese Blend (Mozzarella and Orange Cheddar): The cheddar gives the sharp, traditional mac and cheese flavour, while mozzarella adds stretch and meltiness. Using two types of cheese gives the sauce more depth and that picture-perfect cheese pull.
- Béchamel Base: Butter, flour, evaporated milk, whole milk, and buttermilk come together to create the creamy custard layer that sets this recipe apart from stovetop mac and cheese.
- Mustard, Nutmeg and Cayenne: These seasonings add warmth, balance, and just a touch of heat. Nothing overwhelming, just enough to elevate the sauce.
- Paprika: Sprinkled on top before baking, it helps create that gorgeous golden finish.
How to Make Ellie’s Mac and Cheese
- Preheat your oven to 375°F.
- Cook the macaroni in salted water according to package directions. Drain, then toss lightly with olive oil to prevent sticking.
- In a large high-walled saucepan over medium-low heat, melt the butter. Add the flour and whisk until smooth and pale blonde, cooking for 2–3 minutes to remove the raw flour taste.
- Slowly pour in the evaporated milk while whisking constantly to avoid lumps. Add the whole milk and buttermilk, and cook the béchamel for 4–5 minutes until slightly thickened and smooth.
- Stir in the mustard, nutmeg, and cayenne. Bring the sauce to a gentle simmer for about 2 minutes.
- Add the cheese, reserving about 1 cup for layering later. Stir until melted and completely smooth.
- Fold in the cooked macaroni, making sure the pasta is evenly coated.
- Transfer half the mixture to a lightly greased 2-quart baking dish. Sprinkle with half the remaining cheese, then add the second half of the pasta mixture and top with the remaining cheese. Dust with paprika.
- Bake for 30 minutes, or until golden, bubbly, and set. Let stand for 10 minutes before serving.
Watch Ellie make her macaroni and cheese on this episode of “Taste Buds With Stephanie”
Frequently Asked Questions
Absolutely. Assemble it fully, then cover and refrigerate for up to 24 hours. Add an extra 5–10 minutes to the bake time if starting from cold.
Yes! Gruyère, Colby Jack, Monterey Jack, smoked cheddar, or fontina all melt beautifully. Just keep at least one sharp cheese so the flavour stays balanced.
You can replace it with an equal amount of whole milk plus 1 teaspoon lemon juice or vinegar. The tang helps keep the sauce bright.
A Few Possible Mac and Cheese Variations
- Add roasted green chiles, jalapeños, or chili crisp for a spicy kick.
- Mix in cooked bacon, pulled chicken, or sautéed mushrooms for extra heartiness.
- Swap paprika for smoked paprika for a deeper flavour.
- Sprinkle crushed buttery crackers or toasted breadcrumbs on top for extra crunch.
How Do You Like Your Mac and Cheese?
This baked mac and cheese is a meal in itself, but it pairs wonderfully with a crisp green salad, roasted vegetables, or barbecue-style mains. If you’re serving it at a holiday meal, it fits right alongside turkey, ham, or roasted chicken.
Storing Leftover Mac and Cheese
Let leftovers cool completely, then store them in an airtight container for up to 4 days. Reheat gently in the oven with a splash of milk to restore creaminess. Freezing isn’t ideal, as the dairy can separate, but leftovers are fantastic repurposed into mac-and-cheese bites or added to a cheesy soup base.
If you loved Ellie’s Mac and Cheese, leave a comment and review so I can create more recipes you’ll enjoy!
If you love Mac and Cheese, try these other tasty versions from StephaniesdishDish.com
Southern Style Baked Macaroni and Cheese
Ingredients
- 8 oz Macaroni Noodles
- 1 cup mozzarella
- 2 cups orange cheddar
- 3 Tbsp butter
- 2 Tbsp flour
- I 12 oz can of evaporated milk
- Half cup whole milk
- Half cup buttermilk
- 1 tsp yellow mustard
- ⅛ tsp nutmeg
- ¼ tsp Cayenne
- 1 teaspoon paprika for sprinkling
Instructions
- Preheat oven to 375F°
- Cook macaroni according to the package directions in salted water. Drain and drizzle very lightly with olive oil, mix so the pasta does not stick together
- In a large high-walled saucepan on medium-low heat, melt the butter until frothy, then add the flour. Whisk the flour into the butter and continue to whisk over heat until the mixture is smooth and blonde, and the smell of raw flour is gone.
- Slowly pour in the evaporated milk while whisking to prevent lumps from forming, then add in the buttermilk and half-and-half. Cook the bechamel for 4-5 minutes until slightly thickened and smooth.
- Add mustard, nutmeg, and cayenne pepper. stir to incorporate.
- Bring to a simmer and let it simmer gently for about 2 minutes.
- Stir in the cheese (reserve some for later approximately a cup), and continue stirring until the cheese has melted completely and the sauce is smooth
- Add the cooked pasta to the pot and stir to incorporate evenly.
- Transfer half of the pasta mixture to a pan or a lightly greased 2-quart baking dish and top with half the remaining cheese, add the other half of the pasta mixture top with the rest of the cheese, and sprinkle paprika over the dish.
- Bake at 375F° for 30 minutes or until golden and bubbly. Let set for 10 minutes before serving.
