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Southern Baked Mac and Cheese

Southern baked mac and cheese combines elbow macaroni with sharp cheddar, Monterey Jack, and a seasoned egg-and-milk mixture. It bakes until the edges bubble, the top turns golden, and the center reaches 160°F.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling and resting 15 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 5 tbsp unsalted butter divided
  • 1 lb elbow macaroni
  • 1 tbsp kosher salt divided
  • 2 eggs large
  • 1 can (12 oz) evaporated milk
  • 1 cup whole milk
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
  • 0.5 tsp paprika
  • 16 oz sharp cheddar cheese freshly shredded (about 4 cups)
  • 8 oz Monterey Jack cheese freshly shredded (about 2 cups)

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Heat 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.
  4. Add 2 teaspoons of the salt.
  5. Cook the macaroni until 2 minutes shy of the package directions, then drain well.
  6. Whisk the eggs, evaporated milk, whole milk, remaining 1 teaspoon salt, pepper, garlic powder, and paprika in a large bowl.
  7. Toss the hot macaroni with the remaining 4 tablespoons butter.
  8. Let the macaroni cool for 5 minutes.
  9. Stir in 4 cups of the combined cheeses and the egg mixture.
  10. Spread the macaroni mixture in the prepared dish.
  11. Scatter the remaining 2 cups of cheese evenly over the top.
  12. Bake for 35 to 45 minutes, until the edges are bubbling, the top is golden, and the center reaches 160°F.
  13. Let the mac and cheese rest for 10 minutes before serving.

Notes

For the best texture, freshly shred the cheeses so they melt smoothly. Refrigerate leftovers for 3 to 4 days; freeze leftovers yes. For a gluten-free option, use gluten-free elbow macaroni.