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Southern Baked Mac and Cheese

Southern baked mac and cheese combines elbow macaroni and freshly shredded sharp cheddar in a creamy egg-and-milk mixture. Baked until the center is set and the top is golden, it rests before serving for clean, hearty portions.
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Prep Time 15 minutes
Cook Time 54 minutes
Resting 15 minutes
Total Time 1 hour 24 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp kosher salt for the pasta water
  • 1 lb elbow macaroni
  • 4 tbsp unsalted butter divided
  • 16 oz sharp cheddar cheese freshly shredded (about 4 cups), divided
  • 2 eggs large
  • 1 can (12 oz) evaporated milk
  • 1 cup whole milk
  • 0.5 tsp black pepper
  • 0.5 tsp paprika
  • 0.5 tsp dry mustard

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Preheat the oven to 350°F.
  2. Grease a 9x13-inch baking dish with 1 tablespoon of the butter.
  3. Bring a large pot of water to a boil, add the kosher salt and macaroni, and cook for 7-9 minutes until just al dente; drain well.
  4. In a medium bowl, whisk the eggs, evaporated milk, whole milk, black pepper, paprika, and dry mustard until combined.
  5. Melt the remaining 3 tablespoons butter.
  6. Toss the hot macaroni with the melted butter and 3 cups of the cheddar in the prepared dish.
  7. Pour the egg mixture evenly over the macaroni and gently stir to distribute it.
  8. Sprinkle the remaining 1 cup cheddar over the top.
  9. Bake for 35-45 minutes, until the center is set and registers 160°F and the top is golden.
  10. Let the macaroni and cheese rest for 10-15 minutes before serving.

Notes

For the best texture, freshly shred the cheddar so it melts smoothly. Refrigerate leftovers for 3-4 days; freezer-friendly. Use gluten-free elbow macaroni for a gluten-free version.