Southern Baked Mac and Cheese (Creamy Custard-Style)
LOCAL NAME NOTE
Southern baked macaroni and cheese varies from family to family. Custard-style versions use eggs and milk and bake firmer than stovetop or roux-based mac and cheese.
THE STORY BEHIND THE RECIPE
Southern baked mac and cheese is more than pasta covered with cheese sauce. In this home-style version, macaroni is layered with freshly shredded cheese before a seasoned egg-and-milk mixture is poured over everything.
As it bakes, the mixture forms a creamy, lightly set center while the cheese on top turns golden around the edges. The result holds its shape when served but remains moist and cheesy inside.
It works especially well as a side dish for Sunday dinners, holidays, cookouts, and family gatherings.
WHAT DOES IT TASTE LIKE?
The sharp cheddar provides a deep, tangy cheese flavor, while Colby Jack adds a milder creaminess and smooth melt.
The center is rich, tender, and lightly custard-like rather than loose or saucy. The top develops golden patches and slightly crisp cheese around the edges.
Black pepper, ground mustard, and paprika add gentle warmth without overpowering the cheese.
WHY YOU SHOULD TRY IT
This recipe uses simple supermarket ingredients and does not require preparing a separate flour-based sauce.
It can feed eight people, pairs well with many main dishes, and can be assembled ahead of time. Freshly shredded cheese gives it a smoother texture than most packaged shredded cheese.
HELPFUL RECIPE TIPS
- Cook the macaroni about two minutes less than the package recommends. It will finish cooking in the oven.
- Shred the cheese from blocks. Packaged shredded cheese contains anti-caking ingredients that can make the filling less smooth.
- Let the eggs come closer to room temperature before mixing. Very cold eggs can cause the melted butter on the macaroni to firm up quickly.
- Pour the custard slowly and evenly so it reaches the bottom of the baking dish.
- Do not bake until the center is completely dry. Remove it when the edges bubble and the center is set with a slight movement.
- Let the casserole rest for 10 minutes before serving so the custard can finish setting.
INTERNAL LINKING SUGGESTIONS
These published CocinaHacks recipes would make natural internal links:
- Serve it with Puerto Rican Pernil for a holiday or family dinner.
- Pair it with Puerto Rican Pollo Guisado for a comforting meal.
- Suggest it as a side for Puerto Rican Carne Guisada.
Southern Baked Mac and Cheese
Equipment
- Large pot
- Colander
- Cheese grater
- Large mixing bowl
- Medium mixing bowl
- Whisk
- 9 × 13-inch baking dish
- Measuring cups and spoons
Ingredients
Macaroni and cheese
- 1 pound 454 g elbow macaroni
- 2 teaspoons kosher salt for the pasta water
- 4 tablespoons 57 g unsalted butter, divided
- 12 ounces 340 g sharp cheddar cheese, freshly shredded, approximately 3 cups
- 8 ounces 227 g Colby Jack cheese, freshly shredded, approximately 2 cups
Custard mixture
- 3 large eggs
- 1 can 12 fluid ounces/354 ml evaporated milk
- 1½ cups 360 ml whole milk
- 1 teaspoon ground mustard
- ½ teaspoon sweet paprika
- ½ teaspoon ground black pepper
Instructions
Prepare the pasta and cheese
- Place an oven rack in the center position. Preheat the oven to 350°F (175°C).
- Use 1 tablespoon of the butter to grease the bottom and sides of a 9 × 13-inch baking dish.
- Combine the shredded cheddar and Colby Jack in a bowl. Set aside approximately 1 cup of the cheese mixture for the topping.
- Bring a large pot of water to a rolling boil over high heat. Add the kosher salt and elbow macaroni.
- Cook the macaroni for about 2 minutes less than the package’s al dente time, usually 5–6 minutes. The pasta should remain slightly firm in the center.
- Drain the macaroni thoroughly without rinsing it. Return it to the warm pot and toss it with the remaining 3 tablespoons of butter until evenly coated.
Make the custard
- In a medium bowl, whisk the eggs until the whites and yolks are completely combined.
- Add the evaporated milk, whole milk, ground mustard, paprika, and black pepper. Whisk until smooth and evenly blended.
Assemble the casserole
- Spread half of the buttered macaroni evenly in the prepared baking dish.
- Sprinkle approximately half of the cheese not reserved for the topping over the macaroni.
- Add the remaining macaroni, followed by the remaining cheese from the bowl.
- Slowly pour the custard mixture over the entire casserole. Pour around the edges as well as through the center so the liquid reaches the bottom.
- Sprinkle the reserved 1 cup of cheese evenly over the top.
Bake and rest
- Bake uncovered at 350°F (175°C) for 30–35 minutes. It is ready when the cheese is melted, the edges are bubbling, and the center is set but still moves slightly when the dish is gently shaken.
- If a browner top is desired, broil it for 1–2 minutes while watching continuously. Do not walk away because the cheese can burn quickly.
- Remove the casserole from the oven and let it rest for 10 minutes before dividing it into 8 portions.
Notes
- Cheese: Sharp cheddar brings stronger flavor, while Colby Jack melts smoothly. Monterey Jack can replace the Colby Jack.
- Freshly shredded cheese: Cheese grated from a block melts more smoothly than packaged shredded cheese.
- Salt: The cheese already contributes considerable sodium. Salt the pasta water lightly and taste before adding any extra salt at the table.
- Doneness: The center should be set but not dry. It will firm further during the 10-minute rest.
- Make ahead: Assemble the casserole up to one day ahead, cover, and refrigerate. Let it stand at room temperature while the oven preheats, then allow approximately 5–10 additional minutes of baking.
- Storage: Refrigerate leftovers in shallow, covered containers within two hours. Keep refrigerated for up to 3–4 days.
- Reheating: Cover an individual portion and warm it in the microwave or a 325°F (165°C) oven. Reheat leftovers to 165°F (74°C).
- Freezing: Freeze cooled portions in airtight containers for up to two months. The custard may become slightly grainier after thawing.
- Allergens: This recipe contains wheat, milk, and eggs.
- Family variations: Some Southern versions use only cheddar, add American cheese, use more eggs for a firmer casserole, or place small cubes of butter between the layers.
