Southern Mac and Cheese Recipe - Creamy Baked Comfort Food

Southern mac and cheese uses a custard base of eggs and milk instead of a flour roux. Shred your own cheese blend of sharp cheddar monterey jack mild cheddar and velveeta for the best melt. Undercook the pasta by two minutes then layer it with cheese in a 9x13 dish. Pour the tempered egg mixture over the layers without stirring. Bake at 350°F covered for 25 minutes then uncovered until the top turns deep golden brown. Rest 10 minutes before cutting for clean slices.

Gather your ingredients for classic southern mac and cheese

Southern mac and cheese needs real ingredients. No processed cheese food. No shortcuts. This dish gets its richness from a mix of sharp cheeses and a simple custard base.

Pasta

Use large elbow macaroni. Cavatappi works too. Avoid thin noodles. They turn mushy in the oven. You need 16 oz for a standard 9x13 baking dish.

Cheese Selection

The cheese blend makes or breaks this dish. Go with at least three types. Shred everything yourself from blocks. Pre-shredded cheese has anti-caking agents that ruin the melt.

Custard Base

Southern mac and cheese sets up like a custard. That means eggs and milk. No flour roux needed.

• 2 large eggs
• 2 cups whole milk
• 1 cup evaporated milk
• 1/2 cup unsalted butter melted
• 1 tsp seasoned salt
• 1/2 tsp black pepper
• 1/4 tsp garlic powder

Optional Toppings

A crunchy top is not traditional but adds texture. Some folks add it.

• 1 cup panko breadcrumbs
• 2 tbsp melted butter
• 1/4 cup reserved shredded cheese

Everything listed here costs under $15 total. Most of it you already have in your kitchen. Milk eggs butter salt pepper. The cheese is the only real investment. Do not skip the evaporated milk. It adds a richness that regular milk cannot match.

Boil the elbow macaroni until perfectly tender

Boiling pasta right is critical for a great southern mac and cheese.

You want soft noodles but not mush.

Since the dish bakes in the oven you must undercook the macaroni first.

Use a large pot.

Crowded pots make gummy noodles.

Water needs room to move.

• Fill pot with 4 quarts cold water
• Add 1 tbsp salt
• Bring water to a rolling boil
• Pour in 16 oz elbow macaroni
• Stir constantly for the first minute

Salt adds flavor directly into the pasta.

Do not add oil to the water.

Oil stops cheese sauce from clinging to the macaroni later.

Check the package directions for cook time.

Subtract 2 minutes from that suggested time.

This ensures noodles finish cooking in the oven.

Bite a noodle to test it.

It needs a thin white ring inside.

Drain and coat the pasta

Pour hot noodles into a strainer.

Shake out excess water.

Do not rinse the pasta.

Surface starch helps the custard base stick.

Proper boiled pasta anchors your recipe for southern mac and cheese.

Set the noodles aside.

Start making the egg and milk mixture next.

Mix the milk eggs and melted butter for the custard base

The custard base sets a true southern style mac and cheese apart from stovetop versions.

Southern baked macaroni relies on eggs.

It creates a thick creamy texture without flour.

Flour based sauces dry out in the oven.

Egg custards bake into dense slices.

You can cut a perfect square.

It holds its shape on the plate.

Grab a large mixing bowl.

Crack two large eggs into the bowl.

Beat the eggs well.

Add two cups whole milk.

Pour in one cup evaporated milk.

Evaporated milk makes the texture dense.

Whisk the liquids together.

Pour in half a cup of melted unsalted butter.

Make sure the butter cools slightly first.

Hot butter scrambles the eggs.

Add your seasonings

Custard needs flavor.

Milk and eggs taste bland alone.

• 1 tsp seasoned salt
• 1/2 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder optional

Whisk everything until smooth.

Temper the eggs carefully

Do not skip tempering.

Adding hot ingredients straight to eggs makes scrambled bits.

Your liquid mixture must look completely yellow.

No streaks of egg yolk.

Pour this custard over the cooked noodles and shredded cheeses next.

Combine the cooked noodles and shredded cheeses in a baking dish

Proper layering prevents a dry top and ensures every bite has cheese. Do not just dump everything into the dish and stir.

Prepare the baking dish

Use a 9x13 inch ceramic or glass baking dish. Metal pans can cause burning. Grease the dish thoroughly with butter or non-stick spray. This stops the bottom from sticking.

Layer the noodles and cheese

Sprinkle half the cooked noodles into the greased dish. Spread them evenly. Top with one third of the shredded cheese blend. Repeat with another layer of noodles and another third of cheese. Finish with the final noodle layer and the last third of cheese on top.

This method creates distinct layers that bake into a cohesive casserole. The cheese between layers melts and binds the noodles. The top cheese forms a protective crust.

Pour the custard

Slowly pour the mixed custard base over the layered noodles and cheese. The liquid will seep down. Do not stir. Let gravity do the work. Use a spatula to gently nudge any dry spots. All noodles must be submerged.

Add optional topping

If using a crunchy topping mix it now. Combine one cup panko breadcrumbs with two tablespoons melted butter and a quarter cup of the reserved shredded cheese. Sprinkle this evenly over the entire surface. The topping adds texture contrast to the creamy interior.

Your dish is now ready for the oven. The layered structure is key to a classic southern mac and cheese that holds its shape when served.

Bake the casserole until the top turns golden brown

Baking transforms your layered noodles and cheese into a cohesive casserole. The oven heat activates the eggs, melts the cheese, and browns the top.

Preheat and position

Set your oven to 350°F. Let it fully preheat. Remove the rack in the lower third position. Place the dish on the center rack. Bottom heating ensures the bottom layers cook through before the top browns.

Baking time

Cover the dish with foil for the first 25 minutes. The foil traps heat and melts the cheese in the center layers. It also prevents the top from burning before the interior cooks through.

Remove the foil after 25 minutes. The top cheese needs direct heat to brown. Watch closely for the next 10 to 15 minutes. The edges should bubble. The center should jiggle slightly when the dish is nudged.

Testing for doneness

Insert a knife into the center. It should slide through easily. The knife should come out clean with no liquid running out. If the center looks watery bake another 5 minutes covered.

Rest before serving

Let the dish rest for 10 minutes after removing from the oven. The eggs finish setting during this time. Cutting too soon creates a runny mess. The layers need time to firm up.

The cheese will continue to thicken as it cools. This resting period is critical. It allows the custard to fully set. The result is clean cuts with perfectly shaped squares.

Your southern baked mac and cheese is ready to serve.