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Classic Southern Baked Macaroni and Cheese

Close-up of a thick, creamy slice of southern baked macaroni and cheese with a perfectly browned and slightly crispy top.
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This is the authentic, custard-style Southern Baked Macaroni and Cheese recipe. You get tender pasta in a rich cheese sauce, baked until it forms a golden, slightly crisp top.

Ingredients

Scale
  • 1 pound elbow macaroni
  • 1/2 cup (1 stick) unsalted butter, plus more for greasing
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon paprika
  • 4 cups whole milk
  • 1 (12 ounce) can evaporated milk
  • 4 large eggs, lightly beaten
  • 1/2 teaspoon dry mustard powder
  • 1/4 teaspoon ground nutmeg
  • 8 ounces sharp cheddar cheese, shredded
  • 4 ounces Monterey Jack cheese, shredded
  • 4 ounces Gruyère cheese, shredded
  • 1 cup shredded extra sharp cheddar cheese (for topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Grease a 9×13 inch baking dish with butter.
  2. Cook the elbow macaroni according to package directions until just shy of al dente (about 1 minute less than package time). Drain well and set aside.
  3. In a large saucepan, melt the 1/2 cup of butter over medium heat. Whisk in the flour, salt, pepper, cayenne, and paprika. Cook this roux, stirring constantly, for 2 minutes. Do not let it brown.
  4. Gradually whisk in the whole milk until the mixture is smooth. Continue cooking, stirring often, until the sauce thickens enough to coat the back of a spoon, about 8 to 10 minutes.
  5. Remove the saucepan from the heat. Whisk in the evaporated milk, beaten eggs, dry mustard, and nutmeg until fully combined. This forms your custard base.
  6. Stir in the 8 ounces of sharp cheddar, Monterey Jack, and Gruyère cheeses until the cheese melts smoothly into the sauce. Taste the sauce and add more salt or pepper if needed.
  7. Gently fold the cooked macaroni into the cheese sauce until the pasta is evenly coated.
  8. Pour the macaroni mixture into your prepared baking dish. Sprinkle the remaining 1 cup of extra sharp cheddar cheese evenly over the top.
  9. Bake for 30 to 35 minutes, or until the sauce is bubbly and the top is golden brown.
  10. Let the macaroni and cheese rest for 10 minutes before you cut and serve it.

Notes

  • For the best Southern texture, do not overcook the pasta initially; it will finish cooking in the oven custard.
  • Use freshly shredded cheese. Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
  • If you want a crispier top, you can add a light sprinkle of panko breadcrumbs mixed with melted butter over the final layer of cheese before baking.

Nutrition

Find it online: https://kitchenslang.com/southern-baked-macaroni-and-cheese-recipe/