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Southern Baked Mac and Cheese with Three Cheeses

Southern baked mac and cheese with three cheeses combines elbow macaroni, cheddar, Monterey Jack, and Colby in a creamy egg-and-milk mixture. It bakes until the top is golden, the edges are bubbling, and the center reaches 160°F.
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Prep Time 20 minutes
Cook Time 40 minutes
Resting time 15 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

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

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 4 quarts water to a boil in a large pot, then add 1 tablespoon of the salt and the macaroni.
  4. Cook according to the package directions, stopping 1 minute before the listed al dente time, then drain well.
  5. Return the macaroni to the pot, add the remaining 2 tablespoons butter, and toss until the butter melts and coats the pasta.
  6. Whisk together the evaporated milk, whole milk, eggs, dry mustard, paprika, black pepper, and remaining 1/2 teaspoon salt in a large bowl.
  7. Stir the cheddar, Monterey Jack, and Colby together in a bowl.
  8. Set aside 1 1/2 cups of the cheese for the topping.
  9. Toss the remaining cheese with the macaroni.
  10. Spread the mixture in the prepared dish.
  11. Pour the milk mixture evenly over the macaroni mixture.
  12. Sprinkle the reserved cheese on top.
  13. Bake for 35-40 minutes, until the top is golden, the edges are bubbling, and the center reaches 160°F.
  14. Rest for 10-15 minutes before serving.

Notes

For the creamiest texture, shred the cheeses yourself. Refrigerate leftovers for 3-4 days; freezer-friendly. Gluten-free elbow macaroni can be used as a dietary swap.