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Southern Mac And Cheese

Southern mac and cheese baked until the custard-style center is set and the top turns golden and bubbly. Made with sharp cheddar, Colby Jack, and Gruyere for an extra creamy, three-cheese pull-apart feel.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

elbow macaroni
  • 1 lb elbow macaroni Cooked and drained
  • Salt and pepper to taste
eggs
  • 4 eggs
whole milk and evaporated milk
  • 2 cup whole milk
  • 1 cup evaporated milk
cheese blend
  • 4 cup sharp cheddar Shredded and divided
  • 1 cup Colby Jack Shredded
  • 1 cup Gruyere Shredded
butter and seasonings
  • 1 lb unsalted butter Cubed
  • 1 tsp Dijon mustard
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.25 tsp cayenne
  • Salt and pepper to taste To taste

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and butter a deep 9x13 baking dish.
Make the custard
  1. Whisk eggs, whole milk, evaporated milk, Dijon mustard, smoked paprika, garlic powder, cayenne, salt, and pepper until smooth.
Layer and assemble
  1. Layer half the cooked macaroni in the buttered dish and scatter 2 cups sharp cheddar, all the Colby Jack, and the Gruyere over the top.
Finish layering
  1. Add the remaining macaroni and pour the egg-milk custard over everything.
Add butter and cheese top
  1. Dot the surface with butter cubes, then top with the remaining 2 cups sharp cheddar.
Bake
  1. Bake for 40-45 minutes, until the custard is set and the top is golden.
Rest
  1. Rest the mac and cheese for 10 minutes before serving so the custard fully sets.

Notes

For the creamiest texture, use fully cooked elbow macaroni that’s well-drained so the custard doesn’t get watery. Cover loosely with foil if the top darkens too quickly during baking, and allow the dish to rest the full 10 minutes for clean slices. Refrigerate leftovers up to 3-4 days; reheat in a 325°F oven until warmed through. Freezing is not recommended because the custard can become grainy after thawing; for a lighter option, swap whole milk and evaporated milk for evaporated skim milk and use reduced-fat cheese.