Southern Baked Mac and Cheese
This Southern baked mac and cheese is the ultimate comfort food—rich, custardy, and loaded with a blend of sharp cheddar, Colby Jack, and a touch of American cheese. Baked to golden, bubbly perfection, it's a soul food staple that's perfect for holidays, Sunday dinners, and any gathering.
Equipment
- Large pot - for boiling pasta
- Colander
- 9x13-inch baking dish - glass or ceramic preferred
- Large mixing bowl
- Whisk
- Box Grater or Cheese Grater
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Aluminum foil - optional, for tenting
Ingredients
- 1 lb elbow macaroni - 450g
- 4 tablespoons unsalted butter - 57g
- 3 large eggs
- 1 can evaporated milk - 12 oz or 354ml
- 1 cup whole milk - 240ml
- 1 teaspoon kosher salt - 5g, plus more for pasta water
- 1/2 teaspoon black pepper - 2g
- 1/2 teaspoon garlic powder - 2g
- 1/2 teaspoon onion powder - 2g
- 1/4 teaspoon smoked paprika - 1g
- 1/4 teaspoon dry mustard powder - 0.5g
- 2 cups sharp cheddar cheese - 225g, freshly shredded, divided
- 1 cup mild cheddar cheese - 115g, freshly shredded
- 1 cup Colby Jack cheese - 115g, freshly shredded
- 1/2 cup American cheese - 55g, about 4 slices, torn, optional but highly recommended
Instructions
- Preheat oven to 350°F (175°C). Butter a 9x13-inch baking dish thoroughly.
- Boil salted water, cook macaroni 2 minutes less than package directions. Reserve 1/2 cup pasta water, then drain. Toss hot pasta with butter and let cool 5 minutes.
- Whisk eggs, evaporated milk, whole milk, salt, pepper, garlic powder, onion powder, smoked paprika, and mustard powder in a large bowl.
- Pour custard over buttered pasta. Stir in mild cheddar, Colby Jack, and American cheese until evenly distributed.
- Layer half the pasta in the prepared dish, top with 1 cup sharp cheddar. Add remaining pasta, then top with remaining 1 cup sharp cheddar.
- Bake uncovered for 30-35 minutes until top is golden and center is just set with a slight jiggle. Tent with foil if browning too quickly.
- Let rest for at least 10 minutes before serving to allow the custard to set for clean slices.
Notes
- Shred your own cheese: Always shred cheese from blocks for the smoothest sauce. Pre-shredded contains anti-caking agents that can make it grainy.
- Don't overcook the pasta: Cook it al dente since it will continue to cook and absorb liquid in the oven. Overcooked pasta becomes mushy.
- Cool the pasta slightly: Let the buttered pasta cool for 5 minutes before adding the custard to avoid scrambling the eggs.
- Use whole milk: The fat content is essential for richness and to prevent a watery custard. Low-fat milk will alter the texture.
- Season generously: Salt the pasta water well and don't skimp on the spices—they build the flavor of the final dish.
- Add-ins and variations: Try adding cooked bacon, lobster, or a pinch of cayenne for a spicy version. Top with buttered panko for extra crunch.
- Make ahead: Assemble the dish up to 24 hours in advance, refrigerate unbaked. Add 5-10 minutes to baking time when baking from cold.
- Storage and reheating: Store in the fridge for up to 4 days or freeze for up to 2 months. Reheat with a splash of milk to restore creaminess.
- Resting is crucial: Allow the baked mac and cheese to rest for at least 10 minutes. This lets the custard firm up for perfect, sliceable portions.
- Avoid high heat reheating: Reheat gently on the stovetop or oven with added milk to prevent the cheese sauce from becoming oily or grainy.