Southern Baked Macaroni and Cheese Recipe
A comforting, creamy dish with a crispy top, perfect for gatherings or family dinners.
Ingredients
Pasta
- 1 pound Elbow macaroni or similar short pasta, cooked just shy of al dente Boil pasta in salted water until it has a tiny bite.
Cheeses
- 3 cups Sharp cheddar, freshly shredded For a bold cheese flavor.
- 1.5 cups Colby Jack or Monterey Jack, freshly shredded For extra melt.
- 1 cup Gruyere or Fontina, shredded Optional but adds depth.
Dairy
- 2 cups Whole milk
- 1 cup Evaporated milk Key for custard style creaminess.
Eggs
- 2 large Large eggs, whisked well
Other Ingredients
- 4 tablespoons Butter, melted
- 3 tablespoons All purpose flour If you prefer a thicker stovetop sauce.
- 1.5 teaspoons Kosher salt For seasoning.
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Smoked paprika
- to taste Black pepper
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Instructions
Preparation
- Preheat the oven to 350°F and butter a 9 by 13 inch baking dish.
- Cook elbow macaroni in salted water until just shy of al dente, then drain.
- In a large mixing bowl, whisk together whole milk, evaporated milk, and eggs with seasonings.
Assembly
- Layer pasta and cheese in the baking dish, then pour the milk and egg mixture over it.
- For a thicker stovetop sauce, melt butter, whisk in flour, cook for one minute, gradually add warm milk, and then stir in cheese.
Baking
- Bake at 350°F for about 25 to 30 minutes until the edges bubble and the top is golden.
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Note
Make ahead by assembling and refrigerating up to 24 hours. Reheat with a splash of milk. Enjoy with crispy fried chicken, collard greens, or a simple salad.