Southern Baked Mac and Cheese (With Egg and Evaporated Milk)

Name: Southern Baked Mac and Cheese
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 1 lb. elbow pasta; 1/2 cup butter; 6 large eggs; 24 oz. evaporated milk; 1 Tbsp. Lawry’s seasoned salt; 1 tsp. black pepper; 2 lbs. Kraft medium cheddar cheese (half cubed and half medium shredded); 8 oz. mozzarella or gruyere cheese (shredded)

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Mac and cheese was my first favorite food. Not pizza. Not chicken nuggets. Mac and cheese. Specifically, my mom’s Southern baked mac and cheese, which showed up at every holiday table I can remember and disappeared fast every single time.

The problem is that my mom does not measure anything. Not a pinch, not a splash, not an approximate cup. She cooks by feel, and what she makes is perfect. Recreating it took me more than a dozen failed attempts over the years before I finally got it right.

This is not the creamy, loose, stovetop kind. It is not Velveeta. It is not boxed. This is the baked version that sets up like a casserole, slices clean, and tastes like home. Rich, firm, deeply cheesy, with golden edges if you let it broil. The kind of dish that belongs on the Easter table and never comes home with leftovers.

A casserole dish filled with baked mac and cheese with egg, showcasing a golden, bubbly texture on top.

Why This Recipe Works

Egg and evaporated milk base: No roux. No béchamel. The eggs and evaporated milk do the heavy lifting here, giving this mac and cheese its rich, firm, casserole-style texture.
Firm on purpose: This is not loose, creamy stovetop mac and cheese. It bakes up sliceable, holds its shape, and fits right in on a holiday plate.
Kraft cheddar is intentional: This is not the place for fancy cheese. Kraft medium cheddar gives this recipe the flavor and melt it was built around. My family notices the difference every time I swap it.
The mid-bake stir matters: Stirring halfway through helps the custard bake evenly and keeps you from ending up with dry spots or uneven texture.
The broil gives you the edges: Optional, but worth it. A few minutes under the broiler gives you toasted cheese on top and those crispy edges everybody wants.
The rest is part of the recipe: Let it sit for at least 15 minutes before serving. That is what helps it finish setting so you get clean, sturdy scoops or slices.

How to Make It Gluten-Free

I make a gluten-free version of this every holiday season for my wife. The method is almost identical to the original, but there are a few important adjustments that make the difference between great results and a mushy pan.

Add one extra can of evaporated milk. Gluten-free pasta absorbs more liquid than wheat pasta during baking. Adding an extra 12 oz. of evaporated milk, for a total of 36 oz., keeps the texture where it needs to be.

Pull the pasta one minute early. Whatever the al dente time says on the box, subtract one minute. Gluten-free pasta keeps absorbing liquid in the oven, and if it goes in fully cooked, it will be soft by the time the dish sets.

Use the right pasta. Not all gluten-free pasta performs the same in a baked dish, and the wrong choice can ruin the texture. Here is what actually works:

Rummo gluten-free elbows and Bettergoods elbows: Both are brown rice blends. They hold up well, taste familiar, and behave close to regular pasta.
Jovial elbows or fusilli: Another solid brown rice option with good flavor.
Banza cavatappi: Made from chickpeas and holds up the best of all, especially for leftovers. The shape also grabs the sauce well.

Avoid Barilla gluten-free. The corn base breaks down in the oven and turns the texture into something close to polenta. It will not slice well, and it throws off the whole casserole. I skip it for this recipe.

Everything else stays the same.

Ingredients

Elbow pasta (1 lb.): The classic choice for a reason. Elbows hold the custard in every curve. Cook them al dente. They will keep cooking in the oven. For gluten-free options, see the section above.
Butter (½ cup): Goes straight into the hot drained pasta to coat every noodle and add richness from the start.
Large eggs (6): These set the custard and give this dish its firm, sliceable texture.
Evaporated milk (24 oz.): Richer and more stable in the oven than regular milk. Essential to the texture.
Lawry’s seasoned salt (1 Tbsp.): Brings the whole dish together. Do not swap in plain salt and expect the same result.
Black pepper (1 tsp.): Balances the richness and adds a little warmth throughout.
Kraft medium cheddar cheese (2 lbs., half cubed and half medium shredded): The star of the recipe. The cubed cheese melts into the pasta, and the shredded cheese finishes the top.
Mozzarella or gruyere cheese (8 oz., shredded): Mozzarella gives you extra melt and stretch. Gruyere brings a nuttier flavor. Both work.

How to Make It

Preheat the oven to 325°F.

Bring a large pot of water to a rolling boil. Salt it until it tastes like the ocean. Add the pasta and cook until al dente, about 7 minutes. Drain.

A pot filled with water boiling pasta with steam rising.

In a large bowl, whisk together the eggs, seasoned salt, and black pepper. Pour in the evaporated milk and whisk until well combined. Set aside.

A metal whisk stirs through a bowl of thick egg custard.

Return the drained pasta to the hot pot. Stir in the butter right away while the pasta is still hot, and let it melt completely.

A pot filled with macaroni and butter, actively being stirred to melt the butter.

Add the cubed cheddar and stir until it starts to melt. Add the shredded mozzarella or gruyere and stir again.

A pot filled with macaroni, small cubes of cheddar cheese, and shredded mozzarella, actively being stirred to melt the cheese.

Pour in the egg and milk mixture. Stir until everything is fully combined and evenly coated.

Pouring egg custard into a pot filled with macaroni and cubed cheddar cheese.

A pot filled with macaroni, cubes of cheddar cheese, and egg custard.

Pour the mixture into a 13x9-inch glass casserole dish and spread it into an even layer. Bake for 15 minutes.

A casserole dish filled with macaroni, cubes of cheddar cheese, and egg custard.

Remove the dish from the oven and stir gently to redistribute the custard. Smooth it back into an even layer, then top with the shredded cheddar.

A casserole dish filled with macaroni, cubes of cheddar cheese, and egg custard, actively being stirred.

A casserole dish filled to the top and topped with shredded chaddar cheese.

Return to the oven and bake for another 15 minutes, or until the cheese is fully melted and the eggs have set.

A casserole dish filled and topped with melted cheese, ready to be served and enjoyed.

Optional: Switch to high broil for the last 5 minutes to toast the cheese and get crispy edges. Watch it closely.

Remove from the oven and let it rest for at least 15 minutes before slicing or serving.

A closeup of a spoonful of baked mac and cheese with a white bowl full and casserole dish in the background.

Expert Tips

Do not overcook the pasta: Al dente is the goal. The pasta will keep cooking in the oven, so noodles that start too soft will finish mushy.
Do not skip the stir: That quick mid-bake stir helps the custard cook more evenly and keeps the texture consistent from edge to center.
Use the cheese this recipe was built around: Kraft medium cheddar gives this dish the melt and flavor my family expects. For the cubed portion, block cheese works best.
Let it rest before serving: The casserole is still setting when it comes out of the oven. Give it at least 15 minutes so it holds together better.
Broil with your eyes open: If you want color and crispy edges, broil it. Just do not walk away.

FAQs

Do I have to use Kraft cheese?

You can use another brand, but you will notice a difference. Kraft medium cheddar melts consistently and has the flavor profile this style of Southern baked mac and cheese is built around. My family can taste the swap every time. It is not sponsored. It is just what works.

Can I use gluten-free pasta?

Yes. Check the gluten-free section above for pasta recommendations, boiling adjustments, and the extra evaporated milk note. It is a reliable variation with the right adjustments.

What can I substitute for evaporated milk?

Whole milk can work in a pinch, but the texture and richness will not be the same. Evaporated milk is more concentrated and more stable in the oven. It is worth buying the right thing.

Can I freeze leftovers?

Technically yes, up to 3 months. In practice, pasta does not freeze and reheat especially well. The texture changes. We also rarely have enough of this left to freeze, which says something.

How long does this last in the fridge?

Refrigerate within 2 hours of cooking. Stored in an airtight container, it keeps for 3 to 5 days. Reheat portions in the oven or microwave.

Can I make this looser and creamier?

Not with this recipe. This is a casserole. It is meant to be firm and sliceable. If you want a creamy stovetop-style version, our pressure cooker mac and cheese is a completely different texture and great in its own right.

Did You Make This?

If you made this Southern baked mac and cheese, leave a star rating below. And if you brought it to a holiday table and it disappeared in twenty minutes, that tracks.

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