Mike’s Farm Mac and Cheese Recipe

Some mac and cheese is fine. Mike’s Farm mac and cheese is unforgettable. If you’ve ever visited Mike’s Farm in Benson, North Carolina, you already know exactly what I’m talking about: that bubbling, golden-topped, ridiculously creamy baked mac and cheese that makes you seriously reconsider every other version you’ve ever eaten. I’ve been chasing that recipe ever since my first visit, and honestly? It’s been worth every attempt.

What Makes Mike’s Farm Mac and Cheese So Special?

Mike’s Farm mac and cheese is a Southern-style baked macaroni and cheese made with multiple cheeses, a rich custard egg base, and baked until golden and set, not stirred on the stovetop, not from a box, and definitely not stretchy in that fast-food way. It’s thick, creamy, deeply cheesy, and sliceable like a casserole.

This is the real deal. Southern baked mac and cheese uses eggs and evaporated milk to create a custard that holds everything together. The result is completely different from a roux-based mac, denser, richer, and IMO, far more satisfying.

Ingredients You’ll Need

Here’s what you’ll need to recreate Mike’s Farm mac and cheese at home (serves 8–10):

• 500g (1 lb) elbow macaroni, cooked and drained
• 2 cups sharp cheddar cheese, shredded
• 1 cup Colby Jack cheese, shredded
• 1 cup Velveeta, cubed (yes, really, it’s the secret weapon)
• 2 large eggs, beaten
• 1 can (354ml) evaporated milk
• 1 cup whole milk
• ½ tsp mustard powder
• Salt and black pepper, to taste
• 2 tbsp butter, cut into small pieces

How to Make Mike’s Farm Mac and Cheese

Step 1: Cook and Drain the Pasta

Cook the elbow macaroni in well-salted boiling water until just al dente, about 1 minute less than the packet says. The pasta continues cooking in the oven, so pulling it out slightly early stops it from turning mushy. Drain it well and return it to the pot.

Step 2: Mix the Cheese Sauce

Whisk together the eggs, evaporated milk, whole milk, mustard powder, salt, and pepper in a large bowl. This custard mixture is what separates a proper Southern baked mac from every other version. The eggs set during baking and create that firm, sliceable texture that Mike’s Farm is known for.

Stir in the Velveeta and half the cheddar while the pasta is still warm; the residual heat starts melting everything together beautifully.

Step 3: Assemble the Casserole

Pour the pasta and cheese mixture into a well-buttered 9×13-inch baking dish. Scatter the remaining cheddar and Colby Jack over the top. Dot the surface with small pieces of butter; this helps the top go golden and slightly crispy in the oven.

Give the dish a gentle shake to settle everything evenly.

Step 4: Bake Low and Slow

Bake at 175°C (350°F) for 45–55 minutes until the top is golden, the edges are set, and the centre has just a slight wobble. Don’t rush it with higher heat, low and slow lets the custard set properly without the eggs scrambling or the top burning before the centre cooks through.

Let it rest for 10 minutes before serving. This step matters. A lot.

Tips for Getting It Right

• Shred your own cheese. Pre-shredded cheese contains anti-caking agents that prevent proper melting. FYI, this one change makes a noticeable difference to the creaminess.
• Don’t skip the Velveeta. I know, I know, but it’s what keeps the sauce smooth and creamy instead of grainy. Southern cooks have known this for decades.
• Season generously. Pasta absorbs salt, and cheese can taste flat without enough seasoning.
• Use full-fat everything. Whole milk, full-fat evaporated milk, this isn’t the recipe to go low-fat on.

What to Serve with Mike’s Farm Mac and Cheese

At Mike’s Farm, the mac and cheese sits alongside a full Southern spread. Here’s how to build that at home:

• Fried chicken, the ultimate pairing; crispy meets creamy
• BBQ ribs, smoky and rich against all that cheese
• Collard greens, the bitterness balances the richness perfectly
• Cornbread, because you’re doing this properly

Frequently Asked Questions

Can I make Mike’s Farm mac and cheese ahead of time?
Yes, assemble the dish fully, cover it, and refrigerate overnight before baking. Add 10–15 extra minutes to the baking time when cooking from cold. It actually tastes even better the next day, once the flavours have had time to develop.

Can I freeze baked mac and cheese?
Baked mac and cheese freezes well for up to 2 months. Portion it into airtight containers and reheat in the oven at 160°C covered with foil, adding a splash of milk to restore the creaminess.

Why does my mac and cheese turn out grainy?
Grainy mac and cheese usually happens when the heat is too high or the cheese is added too quickly. Keep the oven at the right temperature and use freshly shredded cheese; pre-packaged shredded cheese is the biggest culprit here.

Final Thoughts

Mike’s Farm mac and cheese is proper Southern comfort food, the kind that fills the room with an incredible smell and clears the table in about ten minutes flat. Once you nail the custard base and get the cheese combination right, you’ll have a recipe that people ask you to bring to every gathering. Make it this weekend. You won’t regret it.