Table of Contents
Southern baked mac and cheese relies on a custard base instead of a roux.
Use block sharp cheddar and Colby Jack grated by hand for better melting.
Whisk eggs with whole milk and evaporated milk to create the creamy binder.
Temper the egg mixture with hot pasta water before combining it with the noodles.
Layer cooked pasta and cheese in a buttered dish.
Pour the custard over the layers without stirring.
Bake covered at 350°F for 45 minutes.
Broil briefly for a golden crust.
Let the dish rest for 15 minutes to ensure the custard sets properly.
Question | Answer |
|---|---|
Why use a custard base? | It creates a soft, pudding-like texture that holds the pasta together. |
Should I use pre-shredded cheese? | No, block cheese grated manually melts smoother without anti-caking agents. |
Why is resting important? | The custard needs time to set as it cools to avoid a runny texture. |
How do I prevent the eggs from scrambling? | Temper the eggs by slowly whisking in hot pasta water. |
Gather Essential Southern Ingredients
Select the Right Cheese
Sharp cheddar cheese is mandatory. It provides the distinct tang expected in Southern cooking. Avoid pre-shredded bags. Anti-caking agents prevent smooth melting. Buy blocks and grate them manually for a silkier sauce.
- Extra Sharp Cheddar: Provides the main flavor profile.
- Colby Jack: Adds mildness and extra melt.
- Mild Cheddar: Ideal for a golden topping.
Prepare the Custard Base
Southern recipes often skip the roux. Instead, they use a custard base. Whisk eggs and milk together. This mixture sets during baking. It creates a soft, pudding-like texture that holds the pasta together.
Ingredient | Function |
|---|---|
Large Eggs | Binds the sauce into a custard. |
Whole Milk | Provides creamy liquid base. |
Evaporated Milk | Adds richness without thinning. |
Pasta and Seasoning
Use dried elbow macaroni. The curves hold the sauce perfectly. Cook noodles until al dente. They finish cooking in the oven. Season the egg mixture generously before baking.
Make the Creamy Egg Custard Base
Combine Dairy and Eggs
Crack large eggs into a large mixing bowl.
Whisk vigorously until yolks and whites blend fully.
Pour in whole milk and evaporated milk.
Stir the mixture until the liquid is uniform.
This combination creates a rich, silky base.
It binds the ingredients together during baking.
For a similar creamy texture, see this creamy mac and cheese recipe.
Season the Liquid
Season the raw custard mixture before heating.
Add salt, black pepper, garlic powder, and onion powder.
Whisk again to dissolve the spices.
This ensures every bite is flavorful.
Evaporated milk adds necessary richness without excess liquid.
Check out this evaporated milk recipe for more details.
Temper the Eggs
Tempering prevents the eggs from scrambling in the oven.
Ladle a small amount of hot starchy pasta water into the egg bowl.
Whisk constantly while pouring the hot liquid.
Repeat this process with another ladle of water.
The eggs warm up slowly and thicken slightly.
They are now safe to mix with the hot pasta.
If you prefer a roux method, view this mac and cheese sauce guide.
Custard Base Steps
Step | Action |
|---|---|
1 | Whisk eggs and milk together. |
2 | Season with salt and spices. |
3 | Temper with hot pasta water. |
Layer Pasta and Cheese
Prepare the Baking Dish
Coat a 9x13 baking dish heavily with butter.
This prevents sticking.
It also adds a rich flavor to the bottom crust.
Set the dish aside.
Assemble the Layers
Southern style requires layering.
Do not just dump ingredients together.
Layering ensures distinct pockets of cheesy goodness.
For a similar method, try this Patti LaBelle recipe.
- Add half the cooked macaroni to the dish.
- Sprinkle a generous layer of shredded sharp cheddar and Colby Jack.
- Add the remaining macaroni.
- Top with the rest of the cheese.
Pour the Egg Mixture
Pour the tempered egg and milk custard over the layers.
Do not stir.
The liquid needs to seep down into the noodles and cheese.
It will set as it bakes.
Shake the dish gently to settle the liquid.
Check out this simple baked mac and cheese for more layering tips.
Layering Guide
Step | Ingredient |
|---|---|
Base | Half cooked macaroni |
Filling | Mixed shredded cheeses |
Top | Remaining macaroni and cheese |
Bake Until Golden Brown
Cover and Bake
Cover the baking dish tightly with aluminum foil.
This traps steam inside the dish.
It cooks the egg custard evenly without drying out the pasta.
Bake at 350°F for about 45 minutes.
The center should still be slightly jiggly when you remove the foil.
This indicates the custard is setting but not overcooked.
Create the Crust
Remove the foil carefully.
Return the dish to the oven.
Switch the oven setting to broil.
Broil for 3 to 5 minutes.
Watch closely to prevent burning.
The cheese should bubble and turn a deep golden brown.
Rest Before Serving
Remove the mac and cheese from the oven.
Let it rest on the counter for 15 minutes.
This step is critical.
The custard needs time to set as it cools.
Cutting too early results in a runny, soupy texture.
This resting period makes serving easier and cleaner.
For another variation, check this Paula Deen recipe.
Stage | Temperature | Duration |
|---|---|---|
Covered Bake | 350°F | 45 mins |
Broil | Broil | 3-5 mins |
Rest | Room Temp | 15 mins |