Southern Baked Mac and Cheese with Egg

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

Southern Baked Mac and Cheese with Egg

This recipe is perfect for family gatherings and potlucks. It uses eggs and evaporated milk instead of béchamel sauce.

Course Side Dish

Cuisine Southern

Prep Time 5

Cook Time 40

Total Time 45

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 ½ cubed, ½ 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. Add enough salt to make it taste like the ocean. Add the pasta and cook it until it's al dente, about 7 minutes. Drain the pasta.
In a large bowl, whisk together the eggs, seasoned salt, and pepper. Pour in the evaporated milk and whisk until well combined. Set aside.
Return the drained pasta to the pot, and while it's still hot, stir in the butter until fully melted.
Add the cubed cheddar cheese to the pot and stir until the cheese starts to melt. Then add the shredded mozzarella or gruyere and mix again.
Pour the egg and milk mixture into the pasta and cheese. Stir until everything is well combined.
Pour the mixture into a 13x9-inch glass casserole dish and spread it out evenly. Bake in the preheated oven for 15 minutes.
Remove and stir the mixture gently to ensure even baking. Top with the shredded cheddar cheese.
Return the dish to the oven and bake for another 15 minutes, or until the cheese on top is fully melted and the eggs have set.
Optional: For the last 5 minutes, switch to the high broil setting to toast the cheese and give you crispy edges.
Remove from the oven and let the mac and cheese rest for at least 15 minutes before serving to allow it to firm up.

Video

Notes

Expert Tips

Cook pasta al dente: Make sure your pasta is slightly undercooked because it will finish cooking in the oven.
Don’t skip the mid-bake stir: Stirring halfway through baking ensures the cheese is evenly distributed and doesn’t clump.
Let it rest: After baking, allow the mac and cheese to rest for at least 15 minutes before slicing. This helps it firm up.
Use freshly grated cheese: Pre-shredded cheese contains anti-caking agents that can affect how it melts. Grate your own for the best texture.
Season the pasta water: Make your pasta water as salty as the sea to add flavor to the noodles.

FAQs

Do I have to use Kraft cheese? The quality of cheese makes a difference. While you can make this with generic brands of cheese, my extended family can immediately spot the difference between Kraft and store brands. I highly recommend using Kraft cheese for this recipe. And no, Kraft did not sponsor this post. 🙂

Can I use gluten-free pasta in this recipe? Yes! My wife is gluten intolerant, so every holiday season I make a gluten-free mac and cheese for her. In addition to substituting gluten-free elbow macaroni, you will need to adjust the cook time when boiling the pasta. Cook one minute less than the "al dente" time on the box. This will prevent the gluten-free noodles, which have a tendency to absorb more liquid than wheat pasta, from becoming mushy when baking.

What can I substitute for evaporated milk? In a pinch, you may substitute whole milk; however, the flavor and richness will not be the same.

Can I freeze leftovers? Technically, yes. Mac and cheese may be frozen for up to 3 months. In general, I avoid freezing pasta as the texture does not hold up well upon reheating. We also have never had enough leftovers of this dish to freeze.

How long does this last in the fridge? For safety purposes, refrigerate mac and cheese leftovers within 2 hours of cooking. You can store leftovers in an air-tight container for 3 to 5 days in the fridge.

Can I use fewer eggs if I want my mac and cheese to be loose? This southern mac and cheese is definitely more like a casserole. It will be firm, not creamy and loose. If you have a pressure cooker, you may enjoy our pressure cooker version, which is not quite as firm.

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