Southern Baked Mac and Cheese
Tender elbow macaroni layered with sharp cheddar and Colby Jack, covered with a creamy egg-and-milk custard, and baked until golden and bubbling.
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.