Southern Baked Mac and Cheese Recipe

Baked mac and cheese in a white casserole dish with a silver serving spoon.

5 from 1 vote

Southern Baked Mac and Cheese Recipe

Smothered in melted cheese with hints of spice and baked with an extra layer of crusty cheese on top and a roux-based sauce makes this Southern Baked Mac and Cheese the ultimate comfort food. Different from other baked mac and cheese recipes, this version is made using evaporated milk and eggs resulting in a rich and creamy, and thick texture.

Prep Time20

Cook Time1

Total Time1 20

Course: Main Course, Side Dish

Cuisine: American

Servings: Servings

Calories: 671kcal

Author: Aimee Mars

Equipment

Stock Pot
Strainer
9x13 Baking Dish
Large Pot or Skillet
Wooden Spoon

Ingredients

10 ounces Elbow Macaroni
12 ounces Evaporated Milk
1 cup Heavy Cream
1/4 cup Butter
1/2 cup Flour
2 large Eggs
1½ teaspoon Pepper
1 teaspoon Paprika
½ teaspoon Salt
16 ounces Sharp Cheddar Cheese shredded
8 ounces Mild Cheddar Cheese shredded
8 ounces Monterey Jack Cheese shredded

Instructions

Preheat the oven to 350º F. Bring a large pot of water to a boil and add about 1 teaspoon of salt. Pour the elbow macaroni in the water and cook for 1 to 2 minutes more than the package directions (usually about 12 minutes).
Drain the water from the noodles and pour them into a 9x13 baking dish.
In a large skillet or pan melt the butter over medium heat. Using a wooden spoon mix the flour and melted butter together until thick paste-like consistency forms. Cook for 1 additional minute.
Slowly pour the evaporated milk into the skillet while stirring continuously. Then slowly add the heavy cream stirring continuously as well. Reduce the heat to low and continute to cook for 3 to 5 more minutes, until the sauce begins to thicken.
Stir in the pepper, paprika, and salt and remove from the heat.
Lightly beat the eggs and spoon some of the cheese sauce into the bowl and mix with the eggs to temper them (this keeps the eggs from scrambling when mixed into the sauce). Pour the egg mixture into the cheese sauce and stir to combine.
Add half of the sharp cheddar (8 ounces) and all of the mild cheddar and Monterey jack cheese to the cheese sauce and stir to combine.
Pour the cheese sauce over the noodles and toss to coat evenly. Sprinkle the remaining cheddar cheese on top.
Bake for 35 to 40 minutes until the melted cheese on top becomes bubbly.

Notes

If the cheese begins to burn while it's baking spray the bottom side of the foil with cooking spray and lightly cover the top of the casserole dish.
For a creamier and thinner sauce double the heavy cream or use whole milk instead of cream.
When boiling the noodles, cook them for 1 to 2 minutes longer than the package directions. You want to slightly overcook the noodles so they absorb less water when baked into the casserole.
Any type of small pasta such as elbow, rigatoni, fusilli, penne, or even shells. I prefer to use elbow-shaped personally.

Make-Ahead Instructions:

Bake it now. You can fully prepare the recipe and store it for up to 3 days before you plan on serving it. Allow the dish to cool completely before covering tightly so no air can get in and then store it in the fridge until ready to reheat.
Bake it later. To make it ahead but bake it later follow the recipe up until ready to bake it. Cover it tightly so no air can get in and place it in the fridge for up to 2 days before planning to bake it. Follow the recipe directions for fully baking it.

Re-heating Instructions:

Cover the baking dish with foil, lightly spray the bottom side with cooking spray, and place in the oven heated to 350º F. Heat for 20 to 25 minutes until completely warm throughout.

Storage Information:

Freezing Instructions: allow the casserole to cool completely before covering it and placing it in the freezer. The casserole needs to be placed in a freezer-safe container and sealed tightly with a lid or both plastic wrap and foil. Properly stored it will last for up to 18 months without losing quality.
Leftover Storage: any leftovers can be placed in an air-tight container and stored in the fridge for up to 5 days.

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