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Southern Baked Mac and Cheese

Southern baked mac and cheese layers elbow macaroni with sharp cheddar and Monterey Jack under a seasoned egg-and-milk custard. It bakes until the top is golden and the center reaches 160°F.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Calories: 639
Ingredients Equipment Method Notes

Ingredients
  

For the pasta and cheese
  • 1 nonstick cooking spray
  • 4 tsp kosher salt divided
  • 1 lb elbow macaroni
  • 4 tbsp unsalted butter melted
  • 12 oz sharp cheddar cheese freshly grated, divided
  • 8 oz Monterey Jack cheese freshly grated, divided
For the custard
  • 2 eggs large
  • 1 can (12 oz) evaporated milk
  • 1 cup whole milk
  • 0.5 tsp ground black pepper
  • 0.5 tsp paprika

Equipment

  • 1 9x13-inch baking dish

Method
 

Cook the pasta
  1. Heat the oven to 350°F.
  2. Coat a 9x13-inch baking dish with nonstick cooking spray.
  3. Bring a large pot of water to a boil.
  4. Add 1 tablespoon of the salt and the macaroni.
  5. Cook for 2 minutes less than the package directions.
  6. Drain well and toss with the melted butter.
Make the custard
  1. Whisk the eggs, evaporated milk, whole milk, remaining 1 teaspoon salt, black pepper, and paprika in a large bowl.
Assemble and bake
  1. Combine the cheddar and Monterey Jack.
  2. Set aside 1 1/2 cups for the top.
  3. Layer half the buttered macaroni in the baking dish with half of the remaining cheese.
  4. Repeat with the rest of the macaroni and cheese.
  5. Pour the custard evenly over the macaroni.
  6. Scatter the reserved cheese over the top.
  7. Bake for 35 to 45 minutes, until the center reaches 160°F and the top is golden.
  8. Rest for 10 minutes before serving.

Notes

For the best texture, freshly grate the cheese as directed. Refrigerate leftovers for 3 to 4 days; freezing is yes. For a gluten-free variation, use gluten-free elbow macaroni.