Are you here about the eggs? Because apparently a lot of you are. Do eggs belong in mac and cheese? What do they do? How many should you use? When do they go in? Can you leave them out? The short answer is that eggs do not belong in every mac and cheese. They belong in this one. This is Southern baked mac and cheese: rich, firm, sliceable, and built around an egg-and-evaporated-milk custard instead of a loose cheese sauce. Building the full holiday plate? Pair it with my Southern collard greens and cornbread dressing, then finish with banana pudding.
If you want creamy, loose, or eggless mac and cheese, this probably is not the version you are looking for. Start with my full guide to mac and cheese recipes and pick the texture and method you actually want.
My mom’s Southern baked mac and cheese showed up at every holiday table I can remember. The problem is that she 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.
Okay, About Those Eggs
- Do eggs belong in mac and cheese? Not in every mac and cheese. In this Southern baked style, they do. This recipe uses an egg-and-evaporated-milk custard to create a firm casserole rather than a loose cheese sauce.
- What do the eggs actually do? As the mac bakes, the eggs set the dairy into a savory custard that binds the pasta and cheese together. That is what gives you the firm, sliceable texture.
- How many eggs should I use? There is no universal number. This recipe uses 6 large eggs for 1 pound of pasta because this version is meant to set firmly. Other styles use fewer eggs or none at all.
- When do the eggs go in? Whisk them with the seasoned salt, pepper, and evaporated milk first. After the pasta is drained and the butter and cheese have gone in, pour in the custard and stir until everything is evenly coated.
- Can I leave the eggs out? Not and expect this recipe to behave the same way. Without the eggs, you lose the custard structure. If you want a mac and cheese without eggs, my truffle and Gruyère Instant Pot mac and cheese doesn't use any.
- How do I know the eggs are set? This recipe bakes for 15 minutes, gets stirred, then bakes for about 15 minutes more. The center should look set rather than loose and the cheese should be fully melted. Then let it rest for at least 15 minutes before serving; that rest is part of what gives you clean 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. Boiled first and then baked, the corn base breaks down 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. Barilla is the right call for my no-boil gluten-free mac and cheese, because that pasta never gets boiled first.
Everything else stays the same.
Want the easiest gluten-free route instead? My no-boil gluten-free mac and cheese skips the boiling entirely. Mix, dump, and bake.
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, see the section above, or use my no-boil gluten-free mac and cheese.
- 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.
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.
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.
Add the cubed cheddar and stir until it starts to melt. Add the shredded mozzarella or gruyere and stir again.
Pour in the egg and milk mixture. Stir until everything is fully combined and evenly coated.
Pour the mixture into a 13x9-inch glass casserole dish and spread it into an even layer. Bake for 15 minutes.
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.
Return to the oven and bake for another 15 minutes, or until the cheese is fully melted and the eggs have set.
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.
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
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.
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.
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.
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.
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.
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.
More Mac and Cheese Recipes You'll Love
- Pressure Cooker Mac and Cheese — creamy, fast, and no oven required.
- Baked Gluten-Free Mac and Cheese — a no-boil, mix-and-dump baked version.
- Instant Pot Macaroni and Cheese with Truffle Oil and Gruyere — richer, sharper, and the only one with no eggs.
- Spaghetti Squash Mac and Cheese — gluten-free with a fraction of the carbs.
Want the side-by-side version? See all five in my mac and cheese guide.
📖 Recipe
Southern Baked Mac and Cheese
Ingredients
- 1 lb. elbow pasta
- ½ 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
Instructions
- Preheat the oven to 325°F.
- Bring a large pot of water to a rolling boil. Salt it generously until it tastes like the ocean. Add the pasta and cook until al dente, about 7 minutes. Drain.
- In a large bowl, whisk together the eggs, seasoned salt, and black pepper. Add the evaporated milk and whisk until fully combined. Set aside.
- Return the drained pasta to the hot pot. While it is still hot, stir in the butter until fully melted.
- Add the cubed cheddar to the pot and stir until it starts to melt. Add the shredded mozzarella or gruyere and stir again.
- Pour the egg and milk mixture into the pot and stir until everything is well combined.
- Pour the mixture into a 13x9-inch glass casserole dish and spread evenly. Bake for 15 minutes.
- Remove from the oven and stir gently to redistribute the custard. Smooth it back into an even layer, then top with the shredded cheddar.
- Return to the oven and bake for another 15 minutes, or until the cheese is fully melted and the eggs have set.
- 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 rest for at least 15 minutes before serving.
Video
Notes
- For the best texture: Cook the pasta al dente, not past it. It keeps cooking in the oven. Do not skip the mid-bake stir, and always let it rest before slicing.
- Kraft cheese: This recipe was built around Kraft medium cheddar. The melt behavior and flavor are specific to this style of Southern baked mac and cheese. Pre-shredded cheese from a bag works for the topping, but the cubed portion is worth buying in block form.
- Gluten-free variation: This recipe works well gluten-free with a few key adjustments. Add one extra 12 oz. can of evaporated milk, for a total of 36 oz. Cook the gluten-free pasta one minute less than the al dente time on the box. Reliable pasta choices include Rummo gluten-free elbows, Bettergoods elbows, Jovial elbows or fusilli, and Banza cavatappi. Avoid Barilla gluten-free pasta for this recipe. Boiled first and then baked, it breaks down and affects the texture significantly. Barilla is the right pasta for my no-boil gluten-free mac and cheese, because that pasta never gets boiled first. Everything else stays the same.
Michal
EXCELLENT!!! It was delicious and I was surprised the recipe called for 6 eggs. I always use lots of eggs but had never seen it before. I only change was that I used salt and pepper instead of seasoned salt.
AMAZING!!!
Shay
Delicious. Had a hard time finding Kraft medium cheese here in California though. Instead I used mild and extra sharp cheddar. My mom likes as well.
Joan Farquharson
This dish was such a hit! It was my first time making it for our Easter dinner and the guests cleared the pan!
The recipe was soooo easy to follow and it was sooo yummy!
Will definitely make this again
Linda
I been trying years to get to find this way of cooling m ac n cheese. Made it for Christmas and everybody loved it. Thank God for finding your page..
Patrice
Can you mix this up the night before and bake the next day?
Gary White
So sorry for the delayed response. I don't think I'd recommend mixing it beforehand, as I think the pasta will absorb too much of the liquid.
Mandi
I found this recipe through a google search when I was craving the mac n cheese casserole I remember from when I was a kid. I shredded the cheese for the top and used just a bit less than the recipe called for. It was delicious!
Clara Scott
Delicious ,brought back find memories of my mother homemade macaroni and cheese.the exact recipe except she used different type of cheeses .
S Mack
WOW! This is fantastic. I decided to try it because I hate making a bechamel sause (the way I was taught) when making mac and cheese. This will be the only way I make mac and cheese from now on. So much easier. This recipe is perfect! Absolutely delicious. Thank you!!
MJ Jordan
If you are looking for the real deal, southern style mac and cheese, congratulations, you've found it. This is to DIE for and it's really a simple recipe! I used my Instant Pot to cook the pasta (4 minutes using preheated water) and mix the ingredients, dumped it into a casserole dish and it really was not much more time consuming than Instant Pot mac and cheese and it is 1000x better. So good, thank you Gary for sharing!
Evelyn Finney
Only change is I mixed icheese but still the amount told. This was a great macaroni and cheese
Gary White
Hi Evelyn, Thanks for the review! How did you find this recipe?
Jocelyn
So ooooooo delicious 😋
I have searched years for a recipe such as this one. It was do easy and quick to make. Will definitely use from here on out.
Gary White
Thanks for the review! How did you find this recipe?
Laura A.
I’ve been looking for an amazing baked Mac and cheese recipe for years....finally found it!!! I’ve made this at least 6 times over the last year and todays batch is for Thanksgiving. My family goes crazy over this dish and it couldn’t be easier. I’ll never waste my time making a roux or bechamel cheese sauce again. This is WAY easier and so much better!! The eggs make this dish but you don’t even realize there’s eggs in it. Don’t make the mistake of using bagged shredded cheese though, too many preservatives. Block cheese is the only way to go. If you’re looking for that old school baked Mac and cheese this is the way to go!!
Ruth
Love this recipe!! Could it affect if I used less eggs? I’m not sure if it was the egg or milk that sort of became a rubbery/ chunk texture in between once I took out of the oven.
Gary White
Glad you enjoyed it! This is definitely meant to be more like a casserole. It will be solid, not creamy and loose. If you have a pressure cooker, you may enjoy our pressure cooker version, which is not quite as solid. https://thefoodieeats.com/pressure-cooker-mac-and-cheese/ Or our creamy mac and cheese with gruyere and truffle oil: https://thefoodieeats.com/instant-pot-macaroni-and-cheese/
Sara
Ever since my granny died Mac and cheese was never the same until this recipe. I’ve tried 100s of different styles you name it This recipe was my piece of heaven. So delicious even printed it out for future references. I will be making this at least 4x a month. Thank you so much!!!
Gary White
Thanks for your kind words. That makes me happy.
Deanna
Question - have you tried freezing leftovers?
I can hear people saying, "What leftovers??" 😊
Sue
Our new favorite. Thanks, Evelyn 🙂
Kathryn
My family loves this recipe!
Jesse
What size of cans do I use for the 2 cans of evaporated milk??
Chef Gary
12oz. Sorry for the delay... and being unclear.
Hannah
So good!!!
Topped mine with cayenne pepper for an extra spice.
Matthew
Such a great recipe and I really appreciate the easy steps!
rebecca
This is the best macaroni and cheese I have ever eaten! I love this recipe, so easy to make but tastes like you spent hours on it.