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Southern Baked Mac and Cheese

Southern baked mac and cheese combines tender elbow macaroni with sharp cheddar and Monterey Jack in a rich, seasoned egg-and-milk mixture. Baked until the center is set and the top is golden and bubbling, it makes a hearty, sliceable side dish.
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Prep Time 15 minutes
Cook Time 35 minutes
resting 10 minutes
Total Time 1 hour
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb elbow macaroni
  • 1 tbsp kosher salt
  • 0.5 tsp kosher salt remaining
  • 4 tbsp unsalted butter
  • 4 cups sharp cheddar cheese shredded, divided
  • 2 cups Monterey Jack cheese shredded, divided
  • 2 eggs large
  • 1 can (12 oz) evaporated milk
  • 1 cup whole milk
  • 1 tsp dry mustard
  • 0.5 tsp paprika
  • 0.5 tsp black pepper

Equipment

  • 1 9x13 inch baking dish

Method
 

  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. Bring a large pot of water to a boil, then add 1 tablespoon kosher salt.
  4. Add the macaroni and cook until 2 minutes shy of the package’s al dente time.
  5. Drain the macaroni well.
  6. Return the hot macaroni to the pot and stir in the butter until melted.
  7. In a medium bowl, whisk together the eggs, evaporated milk, whole milk, dry mustard, paprika, black pepper, and remaining 1/2 teaspoon kosher salt.
  8. Spread half the macaroni in the prepared baking dish and sprinkle with half the cheddar and half the Monterey Jack.
  9. Add the remaining macaroni and top with the remaining cheeses.
  10. Pour the egg mixture evenly over the macaroni.
  11. Bake for 30 to 35 minutes, until the center is set and reaches 160°F and the top is golden and bubbling.
  12. Let the mac and cheese rest for 10 minutes before serving.

Notes

For the smoothest melt, shred the cheese yourself. Refrigerate leftovers for up to 4 days; freeze leftovers yes, in an airtight container. For a gluten-free option, use gluten-free elbow macaroni.