Southern Sides
Southern Baked Macaroni & Cheese
A rich, custard-style baked mac and cheese with sharp cheddar, a creamy center, and a browned, bubbling top.
- Prep Time
- 15 minutes
- Cook Time
- 45 minutes
- Total Time
- 1 hour
- Servings
- 8
Southern baked macaroni and cheese is its own dish entirely — closer to a custard than a stovetop sauce. Eggs and evaporated milk set around the pasta while sharp cheddar melts through every bite.
It slices cleanly, holds beautifully on a buffet, and is the side dish most likely to disappear first.
This is the version to make for holidays, Sunday dinner, or any table that needs one truly great casserole.
Why You'll Love This Recipe
- Rich and creamy
- Perfect for holidays
- Simple ingredients
- Crowd-friendly
- Easy to prepare ahead
Ingredients
- 1 lb elbow macaroni
- 4 tbsp butter
- 12 oz evaporated milk
- 1 cup whole milk
- 2 large eggs
- 1 lb sharp cheddar, shredded
- 8 oz colby jack, shredded
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
Substitutions: Swap half the cheddar for gouda or gruyere for a deeper flavor. Half-and-half can stand in for evaporated milk, though the set will be softer.
How to Make It
- 1
Cook the pasta
Boil the macaroni in salted water one minute short of al dente, then drain and toss with butter.
- 2
Make the custard
Whisk evaporated milk, whole milk, eggs, salt, and pepper until smooth.
- 3
Layer
Layer half the pasta in a buttered 9x13 dish, add half the cheese, then repeat.
- 4
Pour and top
Pour the custard evenly over the layers and finish with the remaining cheese and a dusting of paprika.
- 5
Bake
Bake at 350°F for 40 to 45 minutes until set in the center and browned at the edges.
- 6
Rest
Rest 10 minutes before serving so it slices cleanly.
Recipe Tips
- Shred cheese from a block — pre-shredded cheese is coated in starch and melts grainy.
- Undercook the pasta slightly; it keeps absorbing liquid in the oven.
- Assemble a day ahead, refrigerate, and add 10 minutes to the bake time.
What to Serve With It
- Southern Fried Chicken — Buttermilk-brined chicken with a craggy, deeply seasoned crust that stays crisp long after it leaves the skillet.
- Slow-Simmered Collard Greens — Tender collards simmered low and slow with smoked turkey until the pot likker is rich and savory.
- Candied Yams — Sweet potatoes baked in a buttery brown sugar glaze with cinnamon, nutmeg, and vanilla.
Storage & Reheating
- Refrigerator
- Cover and refrigerate up to 4 days.
- Freezing
- Freeze baked and cooled portions up to 3 months.
- Reheating
- Add a splash of milk and reheat covered at 325°F for 20 minutes.
Frequently Asked Questions
Can I make it ahead?
Yes. Assemble it fully, refrigerate up to 24 hours, and bake straight from the fridge with extra time.
Why is my mac and cheese dry?
Usually too much pasta for the custard. Measure the pasta by weight and don't skip the evaporated milk.
What cheese is best?
Sharp cheddar for flavor plus a good melting cheese like colby jack for texture.
Recipe Card
Southern Baked Macaroni & Cheese
A rich, custard-style baked mac and cheese with sharp cheddar, a creamy center, and a browned, bubbling top.
- Prep
- 15 minutes
- Cook
- 45 minutes
- Total
- 1 hour
- Servings
- 8
Ingredients
- 1 lb elbow macaroni
- 4 tbsp butter
- 12 oz evaporated milk
- 1 cup whole milk
- 2 large eggs
- 1 lb sharp cheddar, shredded
- 8 oz colby jack, shredded
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
Instructions
- Boil the macaroni in salted water one minute short of al dente, then drain and toss with butter.
- Whisk evaporated milk, whole milk, eggs, salt, and pepper until smooth.
- Layer half the pasta in a buttered 9x13 dish, add half the cheese, then repeat.
- Pour the custard evenly over the layers and finish with the remaining cheese and a dusting of paprika.
- Bake at 350°F for 40 to 45 minutes until set in the center and browned at the edges.
- Rest 10 minutes before serving so it slices cleanly.
Notes
For a crisper top, broil for the final 2 minutes and watch closely.
You Might Also Love
Chicken
Southern Fried Chicken
Buttermilk-brined chicken with a craggy, deeply seasoned crust that stays crisp long after it leaves the skillet.
Southern Sides
Slow-Simmered Collard Greens
Tender collards simmered low and slow with smoked turkey until the pot likker is rich and savory.
Southern Sides
Candied Yams
Sweet potatoes baked in a buttery brown sugar glaze with cinnamon, nutmeg, and vanilla.