09/14/2026
Here is the upgraded, authentic version of Dolly Parton’s Southern Baked Macaroni and Cheese. The original stovetop version is quite basic, whereas Dolly's iconic Southern style features a multi-cheese blend, a rich custard base with sour cream, and a golden, bubbly baked top. Dolly Parton’s Southern Baked Mac & CheeseIngredients1 lb elbow macaroni 1 tbsp extra-virgin olive oil 8 oz (2 cups) cheddar cheese, freshly shredded 8 oz (2 cups) Monterey Jack cheese, freshly shredded 8 oz Velveeta cheese, cut into small cubes 2 large eggs, beaten 1 cup whole milk (room temperature) ½ cup sour cream 2 tbsp butter, melted (plus extra for greasing) 1 tsp dry mustard powder 1 tsp salt ½ tsp black pepper (optional)DirectionsPrep the Oven & Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter. Boil the Pasta: Cook the elbow macaroni in a large pot of salted boiling water for 2 to 3 minutes less than package directions (al dente). Drain well, transfer back to the pot, and toss with the olive oil to keep it from sticking. Prep the Cheese Blend: Mix the shredded cheddar and Monterey Jack together. Reserve 1 cup of this mix to save for the topping. Whisk the Liquid Base: In a large mixing bowl, whisk together the beaten eggs, room-temperature milk, sour cream, melted butter, mustard powder, salt, and black pepper until smooth. Combine Everything: Fold the cubed Velveeta and the remaining shredded cheese blend into the egg/milk mixture. Stir in the cooked macaroni until every noodle is well coated. Bake: Pour the mixture into your prepared baking dish and spread it evenly. Top with the reserved 1 cup of shredded cheese. Bake for 20 to 25 minutes until bubbly and golden brown. Rest & Serve: Let it rest for 10 to 15 minutes before serving so the custard sets up creamy rather than runny.
