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Southern Baked Mac and Cheese

Three-cheese Southern mac and cheese baked in an egg custard until set, creamy and golden.
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Prep Time 20 minutes
Cook Time 35 minutes
Rest Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8
Course: Dinner
Ingredients Method Notes

Ingredients
  

  • 16 oz elbow macaroni uncooked
  • 4 tbsp unsalted butter melted and divided
  • 8 oz extra sharp cheddar cheese freshly shredded
  • 8 oz sharp cheddar cheese freshly shredded
  • 8 oz Monterey Jack cheese freshly shredded
  • 3 large eggs beaten
  • 1.5 cups evaporated milk canned
  • 1 cup heavy cream room temperature
  • 1 tsp garlic powder divided
  • 1 tsp onion powder divided
  • 1 tsp paprika divided
  • 1 tsp salt divided
  • 0.5 tsp black pepper ground

Method
 

  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with 1 tablespoon of melted butter.
  2. Bring a large pot of salted water to a boil and cook 16 ounces of elbow macaroni for 6 minutes until al dente, then drain immediately.
  3. Combine 8 ounces extra sharp cheddar, 8 ounces sharp cheddar, and 8 ounces Monterey Jack in a bowl, reserving 1 cup of the mixture for the topping.
  4. Transfer the warm pasta to a large mixing bowl and stir in the remaining 3 tablespoons of melted butter, 0.5 teaspoon salt, 0.5 teaspoon garlic powder, 0.5 teaspoon onion powder, 0.5 teaspoon paprika, and 0.5 teaspoon black pepper.
  5. Whisk together 3 beaten eggs, 1.5 cups evaporated milk, and 1 cup heavy cream in a liquid measuring cup until smooth.
  6. Fold the main portion of mixed cheese into the pasta, pour into the prepared baking dish, and pour the egg and milk mixture evenly over top.
  7. Sprinkle the reserved 1 cup of cheese over the top along with the remaining 0.5 teaspoon salt, 0.5 teaspoon garlic powder, 0.5 teaspoon onion powder, and 0.5 teaspoon paprika.
  8. Bake uncovered at 350°F for 35 minutes until the center is set and the top is bubbly and golden brown, then rest 10 minutes before serving.

Notes

Pour the custard over the pasta rather than stirring it into hot noodles, so the eggs don't scramble.
For a half batch, use an 8x8-inch dish and bake about 30 minutes.