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Southern Baked Mac and Cheese

Southern baked mac and cheese combines elbow macaroni with a creamy egg-and-milk custard, sharp cheddar, and Monterey Jack. Baked until golden and bubbling, it has a rich, cheesy center and a crisp top.
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Prep Time 15 minutes
Cook Time 55 minutes
Resting 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the macaroni
  • 1 lb elbow macaroni
  • 1 tbsp kosher salt divided
  • 1 tsp kosher salt remaining; divided
For the custard
  • 2 eggs large
  • 1 can (12 oz) evaporated milk
  • 1 cup whole milk
  • 0.5 tsp ground black pepper
  • 0.5 tsp paprika
  • 0.5 tsp dry mustard
For assembly
  • 1 tbsp unsalted butter softened, for greasing
  • 1 lb sharp cheddar cheese freshly grated, divided
  • 8 oz Monterey Jack cheese freshly grated, divided

Equipment

  • 1 9x13-inch baking dish

Method
 

Cook the macaroni
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish with the butter.
  3. Bring a large pot of water to a boil.
  4. Add the macaroni and 1 tablespoon of the salt.
  5. Cook until 2 minutes shy of the package directions.
  6. Drain the macaroni well.
Make the custard
  1. In a large bowl, whisk the eggs, evaporated milk, whole milk, remaining 1 teaspoon salt, pepper, paprika, and dry mustard until combined.
Assemble and bake
  1. Add the hot macaroni to the custard and stir to coat.
  2. Mix in 12 ounces of the cheddar and 4 ounces of the Monterey Jack.
  3. Transfer the mixture to the prepared dish.
  4. Sprinkle the remaining cheddar and Monterey Jack evenly over the top.
  5. Bake for 35 to 45 minutes, until the top is golden, the edges are bubbling, and the center reaches 160°F.
  6. Rest for 10 minutes before serving.

Notes

For the best texture, let the casserole rest for the full 10 minutes before serving. Refrigerate leftovers for 3 to 4 days; freezer-friendly. Gluten-free elbow macaroni can be used for a gluten-free variation.