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Southern Baked Mac and Cheese

Southern baked mac and cheese combines elbow macaroni and sharp cheddar in a rich, egg-and-milk custard. It bakes uncovered until the center is set, with a golden, cheesy top.
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Prep Time 20 minutes
Cook Time 45 minutes
Resting 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Southern
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tbsp unsalted butter divided
  • 1 lb elbow macaroni
  • 4 cup shredded sharp cheddar cheese divided
  • 1 can (12 oz) evaporated milk
  • 1.5 cup whole milk
  • 3 eggs large
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.5 tsp dry mustard
  • 0.25 tsp paprika

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. Cook the macaroni in a large pot of boiling water according to package directions, stopping about 1 minute before it is fully al dente.
  4. Drain the macaroni.
  5. Melt the remaining 3 tablespoons butter in the pot.
  6. Add the drained macaroni and toss to coat.
  7. Stir in 3 cups of the cheddar.
  8. In a large bowl, whisk the evaporated milk, whole milk, eggs, salt, black pepper, dry mustard, and paprika until combined.
  9. Spread the macaroni mixture in the prepared dish.
  10. Pour the milk mixture evenly over the macaroni.
  11. Sprinkle with the remaining 1 cup cheddar.
  12. Bake uncovered for 35 to 45 minutes, until the center is set and an instant-read thermometer inserted in the center reads at least 160°F.
  13. Rest for 10 minutes before serving.

Notes

For the best texture, remove the dish from the oven when the center reaches at least 160°F. Refrigerate leftovers for 3 to 4 days; freezer-friendly. Use gluten-free elbow macaroni for a gluten-free swap.