Southern Baked Mac and Cheese
This is the Southern baked mac and cheese that earns a permanent spot at the holiday table. Made with eggs and evaporated milk instead of béchamel, it bakes into a rich, firm casserole that slices clean and tastes like the version your family made growing up. No roux. No béchamel. Just the real thing.
Servings 20
Calories 373kcal
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: Pull the pasta slightly before al dente. It finishes 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, which breaks down in the oven and affects the texture significantly. Everything else stays the same.
Nutrition
Calories: 373kcal | Carbohydrates: 21g | Protein: 18g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 118mg | Sodium: 664mg | Potassium: 219mg | Sugar: 4g | Vitamin A: 750IU | Vitamin C: 0.7mg | Calcium: 430mg | Iron: 0.9mg