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Southern Mac And Cheese

Southern mac and cheese with a custard-style egg-milk base and a golden, bubbly three-cheese crust. Layered macaroni stays ultra-creamy inside while the top turns crisp and browned after baking at 350°F.
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Prep Time 20 minutes
Cook Time 45 minutes
resting 10 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: Southern American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Southern Mac And Cheese
  • 1 lb elbow macaroni Cook and drain before layering.
  • 4 eggs For custard-style set.
  • 2 cup whole milk For creamy base.
  • 1 cup evaporated milk Adds richness.
  • 4 cup sharp cheddar Shredded and divided for layers and topping.
  • 1 cup Colby Jack Shredded and layered.
  • 1 cup Gruyere Shredded and layered.
  • 0.5 cup unsalted butter Cubed, dot on top.
  • 1 tsp Dijon mustard Helps flavor and custard balance.
  • 1 tsp smoked paprika Adds classic smoky warmth.
  • 0.5 tsp garlic powder For savory depth.
  • 0.25 tsp cayenne Optional heat, adjust to taste.
  • 0.25 salt To taste.
  • 0.25 pepper To taste.

Equipment

  • 1 sheet pan

Method
 

Prep the bake
  1. Preheat the oven to 350F, and butter a deep 9x13 baking dish.
  2. Whisk together eggs, whole milk, evaporated milk, Dijon mustard, smoked paprika, garlic powder, cayenne, salt, and pepper until smooth.
Layer and bake
  1. Layer half the cooked macaroni in the buttered baking dish.
  2. Scatter 2 cups sharp cheddar, all the Colby Jack, and the Gruyere over the macaroni.
  3. Add the remaining macaroni and spread it into an even layer.
  4. Pour the egg-milk custard over everything so it seeps through the pasta.
  5. Dot the top with the butter cubes, then sprinkle with the remaining 2 cups sharp cheddar for a golden crust cue.
  6. Bake for 40-45 minutes, until the custard is set and the top is golden and bubbling.
Rest and serve
  1. Rest for 10 minutes before serving, so the custard thickens into a creamy sliceable texture.

Notes

For the creamiest interior, bake until the center is set but still gently wobbly and the top is deeply golden. Refrigerate leftovers in an airtight container for up to 4 days; reheat at 325°F until warmed through. Freezing is not recommended because the custard can become grainy after thawing. For a lighter option, swap whole milk and evaporated milk for evaporated skim milk and low-fat milk (texture will be slightly less rich).