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Southern Baked Mac and Cheese

Southern baked mac and cheese is layered with sharp cheddar and Monterey Jack, then baked in a rich egg custard until golden at the edges. Let it rest before serving for creamy, sliceable portions.
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Prep Time 15 minutes
Cook Time 45 minutes
resting 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Calories: 660
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tsp unsalted butter for greasing
  • 2 tbsp unsalted butter remaining butter, melted
  • 1 tbsp kosher salt for pasta water
  • 1 tsp kosher salt for the custard
  • 1 lb elbow macaroni
  • 12 oz evaporated milk
  • 1 cup whole milk
  • 2 eggs large
  • 1 tsp dry mustard
  • 0.5 tsp black pepper
  • 0.25 tsp paprika
  • 4 cups sharp cheddar shredded
  • 2 cups Monterey Jack shredded

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish with 1 tsp butter.
  3. Bring a large pot of water to a boil.
  4. Add 1 tbsp salt and the macaroni to the boiling water.
  5. Cook the macaroni until just shy of al dente, about 1 minute less than the package directions, then drain.
  6. Melt the remaining 2 tbsp butter.
  7. Toss the melted butter with the drained macaroni.
  8. Whisk the evaporated milk, whole milk, eggs, remaining 1 tsp salt, dry mustard, black pepper and paprika in a bowl until combined.
  9. Spread half the macaroni in the prepared dish.
  10. Sprinkle with half the cheddar and Monterey Jack.
  11. Add the remaining macaroni.
  12. Top with the remaining cheese.
  13. Pour the custard evenly over the macaroni and cheese.
  14. Bake for 35–45 minutes, until the top is golden at the edges and the center reaches 160°F.
  15. Rest for 10 minutes before serving.

Notes

For the creamiest texture, cook the macaroni just shy of al dente as directed. Refrigerate leftovers for 3–4 days; this recipe can be frozen. Use gluten-free elbow macaroni for a gluten-free swap.