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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 creamy, egg-based milk mixture. Baked uncovered until golden with a set center, it’s finished with a 10-minute rest before serving.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Calories: 630
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb elbow macaroni
  • 1 tbsp kosher salt divided
  • 0.5 tsp kosher salt divided
  • 3 tbsp unsalted butter divided
  • 16 oz sharp cheddar cheese shredded
  • 8 oz Monterey Jack cheese shredded
  • 1 can (12 oz) evaporated milk
  • 0.5 cup whole milk
  • 2 eggs large
  • 0.5 tsp dry mustard
  • 0.25 tsp paprika
  • 0.5 tsp black pepper

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish with 1 tablespoon of the butter.
  3. Bring a large pot of water to a boil, add 1 tablespoon of the salt, and cook the macaroni until just shy of al dente, following the package timing; drain well.
  4. Return the hot macaroni to the pot and toss with the remaining 2 tablespoons butter.
  5. In a medium bowl, whisk together the evaporated milk, whole milk, eggs, remaining 1/2 teaspoon salt, dry mustard, paprika, and black pepper.
  6. Combine the cheddar and Monterey Jack, reserving 1 cup for the top.
  7. Layer half the macaroni and half the remaining cheese in the dish, then repeat with the rest.
  8. Pour the milk mixture evenly over everything.
  9. Bake uncovered for 35 to 45 minutes, until the top is golden, the center is set, and the center reaches 160°F.
  10. Rest for 10 minutes before serving.

Notes

For the best texture, cook the macaroni only until just shy of al dente. Refrigerate leftovers for up to 4 days; freeze for up to 2 months. Gluten-free elbow macaroni can be used as a dietary swap.