Simple Southern Style Mac n Cheese

amira a


The smaller you cut the cheese the faster they will melt down in the pot. After stirring the ingredients together for three minutes or so it will become easier as the cheeses will be melting. Take a few breaks in between stirring if needed but do not let mixture burn.

★★★★★ 4 votes
25 Min
45 Min


1-16oz box
elbow macaroni
1 can(s)
evaporated milk
3 Tbsp
1 lb
extra sharp cheddar cheese
1-8 oz pkg
sharp cheddar cheese
1-8oz pkg
monterey jack cheese
A few dash(es)
seasoning salt
A few dash(es)
black pepper
1 pinch


1Bring pot of water to a boil and add a dash of salt. Cook elbow noodles until they are tender (12-15 min)or follow directions on package. Drain noodles.
2In the mean time chop the three different cheese(extra sharp, sharp, & Monterey Jack) into small cubes.
You are welcome to shred the cheese.
Set aside.
3Once the noodles are cooked and drained return them back into the pot. Turn burner on low,
Now you will combine the rest of the ingredients.
Pour one can of evaporated milk into pot with the noodles.
A few dashes of seasoning salt.
A few dashes of black pepper.
Add the cheese into the pot.
As well as the 3 Tbs of butter.
Stirring until the ingredients are melted together. Careful not to let anything burn. This may take 5-10 minutes.
4Once mixture has melted down and ingredients are well mixed together; pour mixture into an oven safe pan. Preheat oven to 350. And bake for 30 minutes. Let cool for five minutes before serving.

About this Recipe

Course/Dish: Pasta, Pasta Sides