Southern Baked Mac and Cheese

A cheesy baked casserole with an egg-and-milk custard that sets around the pasta. Let it rest before serving so it holds together.

Course Side Dish

Cuisine Southern

Prep Time 5

Cook Time 40

Resting 15

Total Time 1

Servings

Calories 373kcal

Author Gary White

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; for the cubed portion, cut the block in half through its thickness, then into cubes
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. While the pasta cooks, cube and shred the cheeses. 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, the custard has set, and the center reaches 160°F. Use a food thermometer to check the center; it may need more time.
Remove from the oven and let rest for at least 15 minutes before serving.

Video

Notes

Texture: Cook the pasta al dente, stir halfway through baking, and let the casserole rest for at least 15 minutes before serving.
Cheese: I use Kraft medium cheddar for its flavor and melt. Buy a block for the cubed portion; pre-shredded cheese works for the topping.
Whole milk: Replace the 24 ounces of evaporated milk with 24 ounces of whole milk. In my tests, the texture stayed the same, but the flavor was less rich.
Gluten-free variation: Use 1 pound of gluten-free pasta and 36 ounces of evaporated milk (one extra 12-ounce can). Boil the pasta one minute less than the al dente time on its box. I have used Rummo gluten-free elbows, Bettergoods elbows, Jovial elbows or fusilli, and Banza cavatappi successfully. Barilla gluten-free pasta broke down when I boiled it first and then baked it in this recipe. It works in my no-boil gluten-free mac and cheese. Keep the remaining amounts and method the same. Check packaged ingredients for your gluten-free needs and avoid cross-contact when preparing the dish.
Bakeware: Use the glass casserole dish for oven baking only. Do not place it under the broiler.
Storage and reheating: Refrigerate leftovers in shallow containers within 2 hours of cooking, or within 1 hour when the temperature is above 90°F. Keep the refrigerator at 40°F or below and use within 3–4 days. Reheat to 165°F in the center. Freeze for up to 3 months for best quality; food kept continuously frozen at 0°F remains safe beyond that quality window.
Nutrition: Values are estimates and will vary with brands and substitutions.

Nutrition