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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. Baked until the center is set at 160°F, it has a creamy interior and 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: Side Dish
Cuisine: Southern
Calories: 575
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tbsp unsalted butter divided
  • 4 qt water
  • 1.5 tsp kosher salt divided
  • 1 lb elbow macaroni
  • 1 lb sharp cheddar cheese shredded, divided
  • 2 eggs large
  • 1 can (12 oz) evaporated milk
  • 1 cup whole milk
  • 0.5 tsp black pepper
  • 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 the water and 1 teaspoon of the salt to a boil in a large pot.
  4. Add the macaroni and cook for 2 minutes less than the package directions.
  5. Drain the macaroni well.
  6. Melt the remaining 3 tablespoons butter.
  7. Toss the melted butter with the hot macaroni and 3 cups of the cheddar.
  8. In a large bowl, whisk the eggs, evaporated milk, whole milk, remaining 1/2 teaspoon salt, black pepper, and dry mustard.
  9. Pour the egg mixture over the macaroni and mix well.
  10. Transfer the macaroni mixture to the prepared dish.
  11. Top with the remaining cheddar.
  12. Bake for 35–45 minutes, until the center is set and reaches 160°F.
  13. Rest for 10 minutes before serving.

Notes

For the best texture, remove the dish from the oven once the center is set and reaches 160°F. Refrigerate leftovers for 3–4 days; freezing is suitable, though the texture may soften after thawing. For a gluten-free swap, use gluten-free elbow macaroni.