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Southern Baked Mac and Cheese

Southern baked mac and cheese layers elbow macaroni with sharp cheddar and Monterey Jack, then bakes beneath a seasoned egg-and-milk custard. The top turns golden brown while the center sets into a rich, sliceable casserole.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

For the pasta
  • 5 tbsp unsalted butter divided; 1 tablespoon softened, 4 tablespoons melted
  • 4 qt water
  • 1 tbsp kosher salt divided; for the pasta water
  • 0.5 tsp kosher salt remaining
  • 1 lb elbow macaroni
For the custard
  • 2 eggs large
  • 1 can (12 oz) evaporated milk
  • 1 cup whole milk
  • 0.5 tsp ground black pepper
  • 0.25 tsp paprika
For the cheese
  • 4 cups sharp cheddar cheese shredded, about 16 ounces, divided
  • 1 cup Monterey Jack cheese shredded (4 ounces)

Equipment

  • 1 9x13-inch baking dish

Method
 

Cook the pasta
  1. Preheat the oven to 350°F.
  2. Grease a 9x13-inch baking dish with 1 tablespoon softened butter.
  3. Bring 4 quarts water and 1 tablespoon salt to a boil in a 6-quart pot, add the macaroni, and cook according to package directions until just shy of al dente; drain well.
  4. Toss the drained macaroni with the remaining 4 tablespoons melted butter.
Make the custard
  1. Whisk the eggs, evaporated milk, whole milk, remaining 1/2 teaspoon salt, black pepper, and paprika in a medium bowl.
Assemble and bake
  1. Spread half the macaroni in the prepared dish and sprinkle with 1 1/2 cups cheddar and 1/2 cup Monterey Jack; repeat with the remaining macaroni, 1 1/2 cups cheddar, and remaining Monterey Jack, then top with the remaining 1 cup cheddar.
  2. Pour the custard evenly over the macaroni and cheese.
  3. Bake for 35 to 45 minutes, until the center registers 160°F and the top is golden brown.
  4. Rest for 10 minutes before serving.

Notes

For the smoothest melt, shred the cheese just before assembling. Refrigerate leftovers in a covered container for 3–4 days; freezing is possible, though the texture may soften after thawing. For a gluten-free variation, use gluten-free elbow macaroni.