Print

Authentic Custard-Style Southern Baked Macaroni and Cheese with Crispy Cheddar Topping

A spoonful of creamy, cheesy southern baked macaroni and cheese being lifted from a white baking dish.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You will make the ultimate comfort food with this traditional Southern Baked Macaroni and Cheese recipe. It features a rich, creamy custard base and a golden, slightly crisp top layer, perfect for holidays or family dinners.

Ingredients

Scale
  • 1 pound elbow macaroni
  • 1 tablespoon unsalted butter, softened, for greasing the dish
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (optional, for slight heat)
  • 4 cups whole milk
  • 1 (12 ounce) can evaporated milk
  • 1 large egg, lightly beaten
  • 8 ounces sharp cheddar cheese, shredded, divided (about 2 cups)
  • 4 ounces Monterey Jack cheese, shredded (about 1 cup)
  • 4 ounces Colby or mild cheddar cheese, shredded (about 1 cup)
  • 1/2 cup extra sharp cheddar cheese, shredded (for topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Grease a 9×13 inch baking dish with the softened butter.
  2. Cook the elbow macaroni according to package directions until al dente. Drain the pasta well and set it aside.
  3. While the pasta cooks, prepare the cheese sauce base. In a large saucepan over medium heat, melt the 1/2 cup of butter.
  4. Whisk in the flour, salt, pepper, paprika, and cayenne pepper (if using). Cook this roux, stirring constantly, for 1 minute. Do not let it brown.
  5. Gradually whisk in the whole milk and evaporated milk until the mixture is smooth. Continue cooking, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 8 minutes. Do not let it boil rapidly.
  6. Remove the saucepan from the heat. In a small bowl, whisk the beaten egg lightly. Slowly temper the egg by whisking in about 1/2 cup of the hot milk mixture into the egg. Then, pour the tempered egg mixture back into the saucepan, whisking constantly to combine. This creates the custard base.
  7. Add 6 ounces of the sharp cheddar, all of the Monterey Jack, and all of the Colby cheese to the sauce. Stir until all the cheese is completely melted and the sauce is smooth and creamy.
  8. Fold the cooked, drained macaroni into the cheese sauce until every piece is coated.
  9. Pour the macaroni mixture into the prepared baking dish. Sprinkle the remaining 2 ounces of sharp cheddar and the 1/2 cup extra sharp cheddar evenly over the top.
  10. Bake for 25 to 30 minutes, or until the sauce is bubbly and the topping is golden brown and slightly crisp.
  11. Let the baked macaroni and cheese rest for 10 minutes before you serve it.

Notes

  • For the creamiest result, shred your own cheese. Pre-shredded cheese contains anti-caking agents that can make the sauce less smooth.
  • If you prefer a softer top crust, skip the final layer of cheese and instead sprinkle 1/4 cup of panko breadcrumbs mixed with 1 tablespoon of melted butter over the top before baking.
  • You can prepare the entire casserole, cover it, and refrigerate it for up to 24 hours. Add 10 to 15 minutes to the baking time if baking directly from the refrigerator.

Nutrition

Find it online: https://cookingbyjade.com/southern-baked-macaroni-and-cheese/