Table of Contents
This recipe explains how to make simple southern mac and cheese using a rich custard base of eggs and evaporated milk. It covers why shredding your own block cheese prevents a grainy sauce and why undercooking pasta stops the dish from turning mushy. You will find steps for layering the casserole and baking it covered then uncovered to get a golden crust. The guide finishes with tips on letting the dish rest so the sauce sets perfectly before serving.
Question | Answer |
|---|---|
Why should I undercook the macaroni? | Pasta continues cooking in the oven so pulling it early prevents a mushy texture. |
Why should I shred my own cheese? | Pre-shredded bags have anti-caking agents that stop the cheese from melting smooth. |
Why use evaporated milk in this recipe? | Evaporated milk makes the custard base rich without thinning it out like regular milk. |
How long must the baked mac and cheese rest? | Let the dish sit for fifteen minutes so the custard sets and the sauce thickens. |
What temperature works best for baking? | Bake at 350 degrees Fahrenheit for a perfect golden crust without burning the edges. |
Start by gathering your ingredients for this simple side dish.
This simple southern mac and cheese recipe needs just a few staples.
Pantry Items
- 16 oz elbow macaroni
- 2 cups whole milk
- 1 can evaporated milk
- 2 large eggs
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp garlic powder
- 2 tbsp butter
Cheese
Southern mac and cheese relies on sharp cheddar. Use a blend for the best flavor.
Cheese Type | Amount | Purpose |
|---|---|---|
Sharp cheddar | 3 cups shredded | Base flavor |
Mild cheddar | 1 cup shredded | Creaminess |
Colby jack | 1 cup shredded | Melt factor |
Optional Toppings
- 1/2 cup panko breadcrumbs
- 1/4 cup grated parmesan
- 2 tbsp melted butter for mixing
Most of these ingredients sit in your fridge or pantry right now. The cheese blend matters more than the brand. Sharp cheddar gives the dish its signature bite. Mild cheddar and colby jack add body and stretch. Evaporated milk is the secret to southern style mac and cheese. It makes the custard base rich without thinning it out like regular milk would.
Grab a 9x13 baking dish too. You will need it.
For more cheese blend ideas check out this 6 cheese mac and cheese recipe.
Boil the macaroni pasta until it is just tender.
Fill a large pot with water. Add a generous handful of salt. The water should taste like the sea. This is your only chance to season the pasta itself.
Boiling Steps
- Bring 4 quarts water to a rolling boil over high heat
- Add 16 oz elbow macaroni
- Stir well to prevent sticking
- Set a timer for 5 minutes
- Start tasting at the 5 minute mark
Doneness Guide
Texture | Time | Use For |
|---|---|---|
Firm with a white core | 4-5 min | Baked mac and cheese |
Tender but still chewy | 6-7 min | Stovetop mac and cheese |
Soft and mushy | 8+ min | Avoid this |
Drain the macaroni in a colander. Do not rinse it. Rinsing washes off the starch on the surface. That starch helps the cheese sauce cling to every noodle. Let it drain for about 30 seconds. Any longer and the pasta dries out.
Set the cooked macaroni aside while you build the cheese mixture. The pasta will cool just enough to handle when you fold it into the sauce.
Proper boiling makes or breaks your southern baked mac and cheese. Get this step right and the rest comes easy.
Mix the shredded cheese and milk to form the sauce.
Crack 2 eggs into a large bowl. Add whole milk and evaporated milk. Whisk until completely smooth. Dump in salt, black pepper and garlic powder. Whisk again.
Build the Sauce
Add half your shredded cheese to the egg mixture. Stir well. The cheese must coat evenly. Pour the boiled macaroni into the bowl. Fold gently so you do not break the noodles.
Layering Steps
- Butter a 9x13 baking dish
- Pour half the macaroni mixture into the dish
- Cover with a thick layer of sharp cheddar
- Add the remaining macaroni mixture
- Top with the rest of the cheese
Sauce Consistency Guide
Ingredient | Role |
|---|---|
Evaporated milk | Adds richness |
Eggs | Sets the custard base |
Whole milk | Thins the mixture |
This simple southern mac and cheese relies on that rich custard baking around the pasta. Top with panko or parmesan if you want a crispy crust.
Need more tips? See this homemade southern macaroni and cheese recipe or try a southern mac and cheese recipe with evaporated milk for extra creamy results. Check out this creamy southern mac and cheese recipe.
Bake the casserole until the top is golden brown.
Preheat oven to 350°F.
Place the assembled baking dish on a middle oven rack.
Put a foil-lined baking sheet underneath to catch cheese spills.
Baking Steps
- Cover dish tightly with aluminum foil.
- Bake covered for 25 minutes.
- Pull foil off carefully.
- Bake uncovered 15 to 20 minutes.
- Watch the top closely the last 5 minutes.
Oven Temperature Guide
Temp | Result |
|---|---|
325°F | Takes longer. Custard sets very smooth. |
350°F | Standard bake. Perfect golden crust. |
375°F | Fast bake. Burns top edges quickly. |
Remove the dish from the oven.
Let it sit on the counter.
Wait 15 full minutes.
Cutting too early makes the simple southern mac and cheese runny.
Residual heat finishes setting the custard.
The cheese sauce thickens perfectly as it cools.
See this baked mac and cheese southern recipe for more tips.
Check out an authentic southern mac and cheese for classic methods.
Find more best southern baked mac and cheese recipe ideas here.