Kellie Rasberry Mac and Cheese Recipe

Servings

You serve Kellie Rasberry’s Mac and Cheese hot and fresh out of the oven, ideally after letting it rest for 5–10 minutes so it sets properly.

Here’s how I like to serve it:

• Scoop generously with a large spoon or spatula to get those beautiful cheesy layers.
• Plate it alongside classic Southern mains like fried chicken, BBQ ribs, or baked ham.
• Pair with greens like collard greens, green beans, or a fresh salad to balance the richness.
• If you're doing a holiday table, it's perfect right next to stuffing, sweet potatoes, and cranberry sauce.

Want to get fancy? Drizzle a touch of hot sauce or sprinkle a little crispy bacon or fried onions on top right before serving.

It’s also a great standalone dish for cozy nights—just add a glass of sweet tea or red wine and you're set.

Tips

While Kellie Rasberry’s Mac and Cheese is a crowd-pleaser as-is, there are a few smart tips and personal touches that can take it from great to unforgettable:

My Best Tips & Recommendations

1. Shred your own cheese. Pre-shredded cheese has anti-caking agents that mess with the melt. If you want that smooth, gooey, velvety finish, take the time to slice or shred your cheddar and muenster fresh.

2. Don’t overcook the pasta. Boil your elbow macaroni just until al dente. Overcooked noodles will turn to mush after baking, and you want them to hold structure beneath the creamy custard.

3. Go full-fat. This isn’t the recipe to cut corners with low-fat dairy. That heavy cream and butter combo is what gives it its luxurious Southern soul. Subbing in milk or skipping butter will leave it flat.

4. Rest before slicing. Let the mac and cheese rest for about 5 to 10 minutes after baking. This helps the custard set up and keeps your serving from sliding into a cheesy puddle.

5. Stir halfway through baking (optional but real). Some versions call for stirring midway through baking to ensure even cheese distribution. It’s optional, but I find it helps with even melt if your layers are thick.

6. Watch for the set—not the brown. Don’t wait until it’s too browned on top. The dish is done when it looks puffed and lightly golden with the custard just set—you don’t want scrambled eggs at the bottom.

7. Don’t skimp on salt. Salt your pasta water generously—the noodles are the base of everything. If you forget this, no amount of cheese will save the blandness later.

8. Want to jazz it up? Totally optional, but you can sprinkle in:

• A pinch of smoked paprika or cayenne for heat
• Crumbled bacon between layers
• Toasted breadcrumbs on top (but this is more casserole-style)

9. Leftovers = gold. This dish reheats beautifully. Cover with foil and warm in a 300°F oven or microwave with a splash of cream. Tastes even better the next day.

10. Double it for a crowd. This is a perfect potluck or holiday dish. Just double everything and use a deep 11x15-inch pan. But make sure your oven can handle it evenly—sometimes rotating the dish halfway helps.

You’re working with a legendary comfort food here—don’t rush it. Keep it simple, honor the method, and you’ll get rave reviews. If you want, I can also help you turn this into a make-ahead freezer dish or even a mini casserole format for gifting.

Ingredient Substitutes

Even though Kellie Rasberry’s Mac and Cheese is all about richness and tradition, there’s still room to substitute when you’re missing something or tweaking for preference or diet.

Here’s a solid rundown of smart and tested ingredient substitutes that’ll keep the flavor and texture as close to the original as possible:

Cheese Substitutes

Muenster Cheese

• Sub with: Fontina, Monterey Jack, or Havarti
• Why: They melt well, are mild like muenster, and still give you that creamy, buttery mouthfeel.

Medium Cheddar

• Sub with: Colby, Sharp Cheddar (for a stronger bite), or even a mix of cheddar and mozzarella
• Why: Colby is softer, and mozzarella stretches well if you want that stringy vibe, but sharp cheddar adds punch.

Cream Substitutes

Heavy Whipping Cream

• Sub with:

  • Half and half (for a lighter version)
  • Evaporated milk (in emergencies—just add 1 tbsp melted butter per cup)
  • Whole milk + 2 tbsp melted butter per cup
• Why: These give you a similar richness, but if you want that signature Kellie custard texture, don’t go too low-fat.

Egg Substitutes (for custard base)

• Sub with:

  • 3 tbsp plain Greek yogurt per egg
  • 1 tbsp cornstarch + 3 tbsp water per egg (texture will differ slightly)
  • Vegan egg replacer like JUST Egg (if dairy-free or veganizing)
• Why: Eggs are key for the custard set—subbing them will affect texture, so only swap if necessary.

Macaroni Substitutes

Elbow Macaroni

• Sub with:

  • Cavatappi (spirals)
  • Shells
  • Penne
• Why: These shapes also trap sauce and cheese beautifully. Avoid long pastas like spaghetti—they don’t hold the structure.

Butter Substitutes

• Sub with:

  • Plant-based butter (if dairy-free)
  • Ghee (for a nutty flavor)
  • Olive oil (in a pinch, but you’ll lose that richness)
• Why: Butter brings flavor and moisture—don’t skip it entirely unless absolutely necessary.

Salt or Seasoning Boosters

If your cheeses are mild or you cut back on salt:

• Add a sprinkle of garlic powder, mustard powder, or smoked paprika for depth.
• A few dashes of hot sauce stirred into the custard will wake it up nicely.

For Lighter or Healthier Options:

• Use reduced-fat cheddar and 1% milk with a little flour or cornstarch to thicken.
• Use cauliflower pasta for lower carbs.
• Mix in cooked spinach or kale for a veggie-rich twist (but don’t overload—it’s still mac and cheese).

Important: If you start swapping multiple ingredients at once (like eggs, cream, and cheese), you’re veering into an entirely different dish. Sub one or two and test it.

Remarks

If you follow this recipe exactly—real cheese, full-fat cream, eggs, butter—you’ll get a rich, custard-style Southern mac and cheese that’s practically foolproof and deeply satisfying. No shortcuts. No gimmicks. Just comfort done right.