Go Back

Southern Baked Mac and Cheese

Southern baked mac and cheese layers sharp cheddar and Monterey Jack with tender elbow macaroni in a rich egg-and-milk custard. Baked uncovered until golden, it has a creamy center and a savory cheese topping.
Print Recipe Pin Recipe
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: 680
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Nonstick cooking spray
  • 1 tbsp kosher salt for the pasta water
  • 1 lb elbow macaroni
  • 16 oz sharp cheddar cheese shredded; 12 ounces for layering, 4 ounces for topping
  • 8 oz Monterey Jack cheese shredded; 6 ounces for layering, 2 ounces for topping
  • 3 eggs large
  • 1 can (12 oz) evaporated milk
  • 1 cup whole milk
  • 4 tbsp unsalted butter melted
  • 1 tsp dry mustard
  • 0.5 tsp paprika
  • 0.5 tsp black pepper

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 350°F and coat a 9x13-inch baking dish with nonstick cooking spray.
  2. Bring a large pot of water to a boil, add the kosher salt and macaroni, and cook until 2 minutes shy of the package directions; drain well.
  3. In a large bowl, whisk the eggs, evaporated milk, whole milk, melted butter, dry mustard, paprika, and black pepper until combined.
  4. Spread half the macaroni in the prepared dish and sprinkle with half of the cheddar and Monterey Jack portions set aside for layering; repeat with the remaining macaroni and layering cheese, then sprinkle the reserved topping cheese over the top.
  5. Pour the egg mixture evenly over the macaroni and bake uncovered for 35 to 45 minutes, until the top is golden and the center reaches 160°F.
  6. Let the casserole rest for 10 minutes before serving.

Notes

For the creamiest texture, cook the macaroni until 2 minutes shy of the package directions. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended because the dairy-based casserole may turn grainy. For a gluten-free variation, use gluten-free elbow macaroni.