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Southern Baked Mac and Cheese

Southern baked mac and cheese combines elbow macaroni with sharp cheddar and Monterey Jack in a rich egg-and-milk custard. It bakes until the edges bubble, the center sets, and a golden cheese topping forms.
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Prep Time 15 minutes
Cook Time 54 minutes
Resting 10 minutes
Total Time 1 hour 19 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp butter for greasing
  • 1 lb elbow macaroni
  • 1 tbsp kosher salt for the pasta water
  • 12 oz sharp cheddar cheese shredded
  • 4 oz Monterey Jack cheese shredded
  • 2 eggs large
  • 1 can (12 oz) evaporated milk
  • 1 cup whole milk
  • 0.5 tsp black pepper
  • 0.25 tsp paprika

Equipment

  • 1 9x13-inch baking dish

Method
 

  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 kosher salt and macaroni.
  5. Cook according to package directions until just al dente, usually 7 to 9 minutes.
  6. Drain the macaroni well.
  7. Reserve 1/2 cup cheddar and 1/2 cup Monterey Jack for the topping.
  8. Toss the remaining cheeses with the drained macaroni.
  9. Spread the macaroni and cheese in the prepared baking dish.
  10. Whisk the eggs, evaporated milk, whole milk, black pepper, and paprika in a medium bowl until combined.
  11. Pour the egg mixture evenly over the macaroni.
  12. Gently stir to distribute the egg mixture.
  13. Sprinkle the reserved cheeses over the top.
  14. Bake for 35 to 45 minutes, until the edges are bubbling, the center is set, and the internal temperature reaches 160°F.
  15. Let the mac and cheese rest for 10 minutes before serving.

Notes

For the best texture, cook the macaroni just until al dente and avoid overbaking; refrigerate leftovers for 3 to 4 days or freeze for up to 2 months. Use gluten-free elbow macaroni for a gluten-free variation.