Go Back

Southern Mac And Cheese

Southern mac and cheese made with a creamy egg-milk custard base and a golden, bubbling three-cheese crust. Elbow macaroni gets layered with sharp cheddar plus Colby Jack and Gruyère, then baked until the custard is set and scoopable.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Resting 10 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: Southern American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

macaroni
  • 1 lb elbow macaroni, cooked and drained
eggs
  • 4 eggs
milk
  • 2 cup whole milk
  • 1 cup evaporated milk
cheese
  • 4 cup sharp cheddar, shredded and divided
  • 1 cup Colby Jack, shredded
  • 1 cup Gruyere, shredded
butter and flavoring
  • 0.5 cup unsalted butter, cubed
  • 1 tsp Dijon mustard
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.25 tsp cayenne
  • 0.25 Salt and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat your oven to 350F, then butter a deep 9x13 baking dish so the custard releases easily.
Build the custard
  1. Whisk eggs, whole milk, evaporated milk, Dijon mustard, smoked paprika, garlic powder, cayenne, salt, and pepper until fully combined and smooth.
Layer and assemble
  1. Layer half the cooked macaroni in the baking dish in an even spread.
  2. Scatter 2 cups cheddar, all the Colby Jack, and Gruyere over the macaroni.
  3. Add the remaining macaroni on top to create a second layer.
  4. Pour the egg-milk custard over everything so it seeps through the pasta.
  5. Dot the surface with butter cubes, then top with the remaining 2 cups cheddar for a browned crust.
Bake and rest
  1. Bake at 350F for 40-45 minutes, until the custard is set and the top turns golden and bubbly.
  2. Rest for 10 minutes before serving so the interior thickens into a custard-style slice.

Notes

For the cleanest scoop, bake until the center looks set with only a slight wobble, then rest the full 10 minutes. Store leftovers covered in the refrigerator up to 4 days; reheat in a 325F oven or microwave until steaming. Freezing is not recommended because the custard texture can turn grainy. For a lighter option, use reduced-fat cheddar and a 2% milk swap for part of the dairy.