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This southern living mac and cheese recipe uses an egg custard base instead of flour roux for a dense creamy texture. Grate block sharp cheddar yourself since pre-shredded cheese ruins the melt. Layer cheese between undercooked noodles then bake at 350F uncovered for a crispy top. The custard sets in the oven binding everything together. Season simple with salt pepper and optional mustard powder. Serve hot alongside fried chicken BBQ or baked ham at any holiday gathering.
Question | Answer |
|---|---|
Why does this recipe skip flour? | Flour makes the sauce cakey so the egg custard base creates a denser creamier texture instead. |
Can I use pre-shredded cheese? | No because pre-shredded cheese contains anti-caking powder that prevents smooth melting. |
How long do I boil the pasta? | Boil the macaroni two minutes less than al dente since it finishes cooking in the oven. |
Why use evaporated milk instead of regular milk? | Evaporated milk is thicker and adds richness without the sugar found in sweetened condensed milk. |
Should I cover the dish with foil while baking? | Never cover it because steam prevents the top from browning and getting crispy. |
What Makes This Southern Living Mac and Cheese Recipe Stand Out
Custard base over roux
Most recipes use flour. This southern living mac and cheese recipe skips it. Whisk eggs, evaporated milk and melted butter. This mix forms a custard. The custard bakes into the pasta. It creates a dense, creamy texture. Your mac and cheese holds shape. No runny sauce.
Thick cheese layers
Do not buy pre-shredded cheese. It contains anti-caking powder. It ruins the melt. Grate block cheese yourself. You need sharp cheddar. Layer cheese between the boiled noodles. The layers melt into thick cheese pulls. Top with extra cheddar for a crisp crust. Browse our baked mac and cheese southern recipe for exact layering steps.
Oven baking sets the dish
Stovetop mac gets soupy. Southern mac bakes. The oven heat sets the egg mixture. It browns the top layer. You get a crunchy crust over creamy noodles. Check out this mac and cheese recipe southern guide for baking times.
Perfect noodle texture
Cook pasta slightly less than al dente. It finishes cooking in the oven. Overcooked pasta turns mushy. Firm noodles absorb the custard better. Use large elbow macaroni or cavatappi. Small noodles get lost in the thick cheese.
Recipe breakdown
Feature | Why it works |
|---|---|
No flour | Heavy texture. No cakey sauce. |
Egg custard | Binds ingredients. Keeps shape. |
Block cheese only | Better melt. Stretchy texture. |
High oven heat | Crispy top. Soft center. |
Simple spices
Keep seasoning basic. Use salt and black pepper. Add a dash of garlic powder or mustard powder. These spices boost the sharp cheddar. They do not overpower the dish. Heavy seasoning ruins classic Southern mac. Find more tips on our southern style mac and cheese recipe page.
Key Ingredients You Need for Authentic Southern Mac and Cheese
Pasta
Use large elbow macaroni. Cavatappi works too. Do not use shells or tiny pasta. They cannot hold the custard. Boil 16 oz of noodles. Undercook them by two minutes. They finish in the oven.
Sharp cheddar cheese
Buy two blocks of sharp cheddar. Do not substitute mild cheddar. Mild lacks flavor. Grate both blocks yourself. You need about 24 oz total. Half goes in the layers. Half goes on top. Check our baked mac and cheese southern recipe for cheese ratios.
Eggs
Three large eggs. Beat them well. Eggs act as the binder. They turn the milk into custard. No eggs means no structure. The dish falls apart. Room temp eggs blend easier.
Evaporated milk
One 12 oz can. Evaporated milk is key. It is thicker than regular milk. It adds richness without heavy cream. Do not use sweetened condensed milk. That is different. It contains sugar.
Butter and seasonings
One stick of unsalted butter. Melt it. Salt and black pepper to taste. Optional mustard powder or garlic powder. One teaspoon each max. See full ingredient lists on our mac and cheese recipe southern page.
Complete ingredient list
Ingredient | Amount | Notes |
|---|---|---|
Large elbow macaroni | 16 oz | Undercook 2 min |
Sharp cheddar block | 24 oz | Grate yourself |
Large eggs | 3 | Room temp |
Evaporated milk | 12 oz can | Not condensed |
Unsalted butter | 1 stick | Melted |
Salt | 1 tsp | Adjust to taste |
Black pepper | 1/2 tsp | Fresh ground best |
Elbow macaroni are traditionally tossed in a rich, creamy cheese sauce.
Elbow macaroni is the standard pasta for this southern baked mac and cheese recipe.
The cheese sauce makes or breaks the dish. Southern Living recipes call for a stovetop roux base built from butter and flour.
Key ingredients for the sauce
- Unsalted butter
- All-purpose flour
- Whole milk
- Heavy cream
- Sharp cheddar cheese shredded
- Mild cheddar cheese shredded
- Eggs beaten
- Salt and black pepper
Melt butter in a large pot over medium heat. Whisk in flour. Cook one minute to form a paste. Slowly add milk and cream. Stir constantly to prevent lumps. Let it thicken. This takes about five minutes.
Remove pot from heat. Add shredded cheese in handfuls. Stir until smooth. Fold in beaten eggs. The eggs give the filling structure when baked.
Cheese blend breakdown
Cheese type | Role | Amount |
|---|---|---|
Sharp cheddar | Main flavor | 16 oz |
Mild cheddar | Creaminess | 8 oz |
Velveeta or processed | Silkiness | 8 oz |
Boil macaroni in salted water. Cook until just under al dente. The pasta will soften more in the oven. Drain well. Do not rinse.
Pour hot cheese sauce over drained macaroni. Toss until every noodle is coated. Work fast so the sauce stays fluid.
The mixture should look wet and loose at this stage. It will thicken as it bakes. Transfer to a buttered baking dish and move to the oven.
The dish is baked until the top is golden brown and bubbly.
Preheat oven to 350°F. Place rack in center position. Generously butter a 9x13 inch baking dish.
Prepare the crunchy topping
- 1 cup panko breadcrumbs
- 2 tbsp melted unsalted butter
- 1/4 cup grated Parmesan cheese
Mix breadcrumbs, melted butter, and Parmesan in a small bowl until evenly moist. Set aside.
Topping variations
Style | Addition | Result |
|---|---|---|
Classic | Only panko + butter | Ultra-crisp, light texture |
Cheesy crust | Add 1/2 cup shredded cheddar to topping | Cheesy, browned crust |
Southern | Use crushed saltine crackers instead of panko | Salty, dense crunch |
Transfer coated macaroni mixture to buttered dish. Spread evenly. Sprinkle topping in an even layer over surface.
Bake 25-35 minutes. Watch closely after 25 minutes. Top must be deep golden brown. Edges should bubble vigorously. Internal temperature should hit 165°F.
Remove from oven. Let rest 10-15 minutes before serving. This sets the sauce and makes slicing cleaner.
If top browns too fast before center bubbles, loosely tent with foil for remainder of bake time.
Serve this hearty side as part of any Southern meal or gathering.
Serve this southern baked mac and cheese hot.
It pairs well with many main dishes.
Cut into squares for neat portions.
Best main dish pairings
- Fried chicken
- Smoked BBQ pulled pork
- Baked ham
- Meatloaf
- Fried catfish
Add a green vegetable to balance the plate.
Collard greens or green beans work well.
Occasions to make this recipe
Holiday | Event type |
|---|---|
Thanksgiving | Family dinner |
Christmas | Potluck |
Easter | Church gathering |
Fourth of July | Backyard cookout |
Make this ahead for large gatherings.
Store leftovers in an airtight container.
Keep in the fridge up to four days.
Reheat in the oven at 350F until warm.
Add a splash of milk before reheating to keep it creamy.
Find a great mac and cheese recipe southern style for your next event.
Try another southern baked mac and cheese recipe to change up your menu.
Check out our favorite best mac and cheese recipe southern cooks love.