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Southern Mac And Cheese

Southern mac and cheese with a custard-style egg-milk base and a golden, bubbly three-cheese top. Layered macaroni bakes until the center is set and sliceable while the crust turns deeply golden.
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Prep Time 20 minutes
Cook Time 45 minutes
rest 10 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: Southern American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Southern Mac And Cheese
  • 1 lb elbow macaroni Cooked and drained.
  • 4 eggs
  • 2 cup whole milk
  • 1 cup evaporated milk
  • 4 cup sharp cheddar Shredded and divided.
  • 1 cup Colby Jack Shredded.
  • 1 cup Gruyere Shredded.
  • 0.5 cup unsalted butter Cubed.
  • 1 tsp Dijon mustard
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.25 tsp cayenne
  • 1 salt To taste.
  • 1 pepper To taste.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and preheat
  1. Preheat the oven to 350°F, then butter a deep 9x13 baking dish.
  2. Cook the elbow macaroni until tender, then drain it well.
Make the custard
  1. Whisk the eggs, whole milk, evaporated milk, Dijon mustard, smoked paprika, garlic powder, cayenne, salt, and pepper until smooth.
Layer and assemble
  1. Layer half the cooked macaroni in the buttered baking dish.
  2. Scatter 2 cups sharp cheddar, the Colby Jack, and the Gruyere over the macaroni.
  3. Add the remaining macaroni in an even layer, then pour the egg-milk custard over everything.
  4. Dot the top with the cubed butter, then sprinkle with the remaining 2 cups sharp cheddar.
Bake and finish
  1. Bake for 40-45 minutes at 350°F until the custard is set and the top is golden.
  2. Rest for 10 minutes before serving to let the custard firm up and thicken.

Notes

Pro tip: shred cheeses fresh for best melt and a stronger golden crust. Refrigerate leftovers in an airtight container up to 3-4 days; reheat in the oven at 325°F until warmed through. Freezing is not recommended because the egg custard can change texture after thawing. For a lighter option, use reduced-fat milk and a reduced-fat cheddar/Colby Jack blend (texture may be slightly softer).