Southern
Southern Baked Macaroni and Cheese
Southern baked mac and cheese is a holiday-table essential: eggs and evaporated milk make it rich and custardy, and a heavy hand with sharp cheddar does the rest. Shred your own cheese for the smoothest melt.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 hr
- Makes
- 10 servings
My Sassy Southern Recipes
Southern Baked Macaroni and Cheese
Prep 20 min · Cook 40 min · Total 1 hr · Makes 10 servings
Ingredients
- 1 lbelbow macaroni
- 4 tbspunsalted butter
- 1 lbsharp cheddar, freshly shredded, divided
- 8 ozColby Jack or Monterey Jack, shredded
- 1 can (12 oz)evaporated milk
- 1 cupwhole milk
- 2large eggs
- 1 tspkosher salt
- ½ tspblack pepper
- 1 tspdry mustard
- ½ tspsmoked paprika
Instructions
- 1
Heat oven to 350°F and butter a 9 x 13-inch baking dish.
- 2
Boil macaroni in salted water 2 minutes less than package directions. Drain and toss with butter.
- 3
Whisk evaporated milk, milk, eggs, salt, pepper and mustard.
- 4
Toss pasta with all the Jack and three-quarters of the cheddar. Spread in the dish and pour the milk mixture over.
- 5
Top with remaining cheddar and paprika. Bake 35–40 minutes until set and golden. Rest 10 minutes before serving.
Cooking notes
- Pre-shredded cheese has anti-caking agents that can make it grainy.
Serving suggestions
A must alongside fried chicken, pot roast, greens and holiday ham.
Storage
Refrigerate covered up to 4 days.
Reheating
Reheat covered at 325°F with a splash of milk until hot (165°F).
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