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baked macaroni held in a soft yellow cheese custard with a browned cheese top and a spooned portion that holds its shape in a plain casserole dish
Melissa Hart

Southern Baked Mac and Cheese

This egg-and-milk version sets into a soft custard around the noodles, giving you a sliceable spoonful instead of a flowing cheese sauce. Whisk the eggs into cool milk before combining them with the pasta, and let the buttered noodles lose their steam first so the eggs don't scramble in the bowl. The center needs to set without drying out; a browned top alone doesn't tell you whether the custard underneath is ready.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 12 oz elbow macaroni
  • 1 tbsp fine salt for pasta water
  • 3 tbsp unsalted butter melted
  • 2 large eggs
  • 1 can evaporated milk 12 oz
  • 1/2 cup whole milk
  • 3/4 tsp fine salt for custard
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 8 oz sharp cheddar cheese grated
  • 4 oz Colby cheese grated
  • 1 tsp unsalted butter for the dish

Method
 

  1. Heat the oven to 350°F and grease a 2-quart baking dish. Cook macaroni in a large pot of water with the tablespoon salt until just tender, then drain.
  2. Toss the pasta with melted butter and let cool for 5 minutes until warm rather than steaming. Combine cheddar and Colby in a separate bowl.
  3. Whisk eggs, evaporated milk, whole milk, custard salt, pepper and paprika until smooth. Fold three-quarters of the cheese into the pasta, then stir in the egg mixture.
  4. Transfer to the dish and scatter the remaining cheese over the surface. Bake for 30 to 35 minutes until the middle reaches 160°F and no liquid custard moves when the pan is gently nudged.
  5. Let stand for 10 minutes so the custard settles, then serve in soft wedges or spoonfuls.