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Southern Baked Mac and Cheese

Southern baked mac and cheese layers elbow macaroni with freshly grated sharp cheddar and Monterey Jack in a creamy egg and milk mixture. It bakes until the center reaches 160°F and the top is golden and bubbling at the edges.
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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: 625
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tbsp butter unsalted, divided (1 tablespoon softened and 2 tablespoons melted)
  • 4 qt water
  • 1 lb elbow macaroni
  • 1 tbsp kosher salt divided
  • 0.75 tsp kosher salt remaining
  • 3 eggs large
  • 1 can (12 oz) evaporated milk
  • 1 cup whole milk
  • 0.5 tsp black pepper
  • 0.5 tsp dry mustard
  • 4 cup sharp cheddar cheese 16 ounces, freshly grated
  • 1 cup Monterey Jack cheese 4 ounces, freshly grated

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish with 1 tablespoon softened butter.
  3. Bring the water to a boil in a large pot.
  4. Add the macaroni and 1 tablespoon salt, and cook until 2 minutes shy of al dente.
  5. Drain the macaroni well.
  6. Toss the drained macaroni with the 2 tablespoons melted butter.
  7. In a large bowl, whisk the eggs, evaporated milk, whole milk, remaining 3/4 teaspoon salt, black pepper, and dry mustard until combined.
  8. Spread half the macaroni in the prepared dish.
  9. Scatter half of both cheeses over the macaroni.
  10. Repeat with the remaining macaroni and cheeses.
  11. Pour the egg mixture evenly over the top.
  12. Bake for 35 to 45 minutes, until the center reaches 160°F and the top is golden and bubbling at the edges.
  13. Let the casserole rest for 10 minutes before serving.

Notes

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