Southern Baked Mac and Cheese
Southern baked mac and cheese is a different dish from the creamy, sauce-based kind. Cooked macaroni is layered with shredded cheese, then a custard of eggs, evaporated milk and sour cream is poured over and baked until it sets, so it cuts into firm, cheesy squares with a browned top. It's a holiday and Sunday-dinner side that holds its shape on a crowded plate.
By Luca Ferraro
Published
- Prep Time
- 20 mins
- Cook Time
- 50 mins
- Rest
- 15 mins
- Total Time
- 1 hr 25 mins
- Servings
- 10 servings
How do you make Southern Baked Mac and Cheese?
For Southern baked mac and cheese, toss 450 g (1 lb) cooked elbow macaroni with melted butter and layer it in a 23 x 33 cm (9 x 13 inch) dish with 565 g shredded cheddar and Monterey Jack. Pour over a custard of 2 eggs, evaporated milk, milk and sour cream. Bake at 175°C (350°F) for 35-40 minutes, until set and 74°C (165°F) in the centre.
- Total time
- 1 hr 25 mins
- Calories
- 535 per serving
- Protein
- 24 g
- Yield
- 10 servings
- Difficulty
- Easy
- Method
- Baking
Ingredients
Pasta
Cheese
Custard
Equipment
23 x 33 cm (9 x 13 inch) baking dish · Large pot · Colander · Mixing bowl · Whisk · Box grater · Instant-read thermometer
Quick Directions
Prepare the cheese and dish
Heat the oven to 175°C (350°F) and butter a 23 x 33 cm (9 x 13 inch) baking dish.
Cook the pasta
Cook the macaroni in a large pot of well-salted boiling water until just al dente, at the low end of the package time.
Whisk the custard
In a bowl, whisk the eggs until smooth, then whisk in the evaporated milk, milk, sour cream, mustard powder, paprika, cayenne, salt and pepper until no streaks of sour cream remain.
Layer the mac and cheese
Layer pasta and cheese twice, pour over the custard and top with the reserved cheese.
Bake until set
Bake uncovered for 35-40 minutes, until the edges are bubbling, the top is golden and the centre is set, wobbling only slightly when you shake the dish.
Rest and slice
Let it rest for 15 minutes so the custard firms up, then cut into squares and serve.
Step-by-Step Instructions
Follow these detailed steps to make the perfect southern baked mac and cheese.
Prepare the cheese and dish
Heat the oven to 175°C (350°F) and butter a 23 x 33 cm (9 x 13 inch) baking dish. Toss the shredded cheddar and Monterey Jack together, then set aside about 115 g (1 heaping cup) of the mix for the top.
Cook the pasta
Cook the macaroni in a large pot of well-salted boiling water until just al dente, at the low end of the package time. Drain well, return it to the warm pot and toss with the melted butter so the pieces do not stick together.
Whisk the custard
In a bowl, whisk the eggs until smooth, then whisk in the evaporated milk, milk, sour cream, mustard powder, paprika, cayenne, salt and pepper until no streaks of sour cream remain.
Layer the mac and cheese
Spread half the pasta in the dish and scatter over half the remaining cheese. Repeat with the rest of the pasta and cheese. Pour the custard evenly over the top and gently press the pasta down with a spatula so the custard seeps through every layer. Finish with the reserved cheese and a light dusting of paprika.
Bake until set
Bake uncovered for 35-40 minutes, until the edges are bubbling, the top is golden and the centre is set, wobbling only slightly when you shake the dish. A knife pushed into the middle should show no runny custard, and the centre should read 74°C (165°F). If the top browns before the centre sets, cover it loosely with foil.
Rest and slice
Let it rest for 15 minutes so the custard firms up, then cut into squares and serve.
Recipe Tips
- Don't skip the rest. Cut straight from the oven, the custard is still soft and the squares will slump.
- Pull it from the oven as soon as the centre is set. Overbaked egg custard tightens and weeps liquid, which makes the dish greasy and grainy.
- Toss the hot pasta with butter right after draining, so it stays in separate pieces and the custard can flow between them.
Variations
- Add 115 g (1 cup) shredded smoked Gouda to the cheese mix for a smoky flavour.
- Swap the sour cream for the same amount of cream cheese, softened and whisked smooth into the eggs.
- For a crunchy top, scatter 1 cup crushed butter crackers over the reserved cheese before baking.
Nutrition (per serving)
| Calories | 535 |
|---|---|
| Protein | 24 g |
| Carbs | 41 g |
| Fat | 30 g |
| Saturated fat | 18 g |
| Fibre | 1.5 g |
| Sugar | 7 g |
| Sodium | 740 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Cool, then cover and refrigerate for up to 4 days.
- Freezer
- Freeze baked squares, wrapped well, for up to 3 months. Thaw overnight in the fridge.
- Reheat
- Reheat covered with foil at 175°C (350°F) for 20-25 minutes, or microwave single squares, until hot to 74°C (165°F) in the centre.
Southern Baked Mac and Cheese FAQs
Why do you put eggs in Southern mac and cheese?
The eggs turn the milk into a custard that sets in the oven and binds the macaroni and cheese together. That's what gives Southern baked mac and cheese its firm, sliceable texture instead of a loose, creamy sauce.
How do you know when baked mac and cheese with eggs is done?
The edges bubble, the top is golden and the centre wobbles only slightly when you shake the dish. A knife in the middle should show no runny custard, and an instant-read thermometer should read 74°C (165°F) in the centre.
Why is baked mac and cheese with eggs watery or greasy?
It was usually overbaked or baked too hot. When egg custard overcooks, it tightens and squeezes out liquid and fat. Bake at 175°C (350°F) and take it out as soon as the centre is set. Underbaking has the opposite problem: a runny middle.
Can I make Southern baked mac and cheese ahead?
Yes. Assemble it with the custard, cover and refrigerate for up to 1 day. Bake straight from the fridge, adding 10-15 minutes to the time, until the centre is set and reads 74°C (165°F). You can also bake it a day ahead and reheat it covered.
What cheese is best for Southern mac and cheese?
Sharp cheddar is the base for flavour. Mix it with a mild, soft melting cheese such as Monterey Jack, Colby or Colby Jack, which keeps the inside gooey once the custard sets.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
