Go Back
–+ servings

Southern Baked Mac And Cheese

Rebecca Blumer
A rich, velvety Southern classic featuring a brown butter roux, a triple cheese blend, and a custard-style finish for the ultimate golden comfort food.
No ratings yet
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Resting time 10 minutes
Total Time 1 hour 20 minutes
Course Main Course, Side Dish
Cuisine Southern American
Servings 10 servings
Calories 645 kcal

Equipment

  • 9x13-inch baking dish
  • Large skillet or wide pan
  • Large Pot
  • Cheese grater

Ingredients
 

  • 10 ounces Elbow Macaroni
  • 12 ounces Evaporated Milk
  • 1 cup Heavy Cream
  • 1/4 cup Butter
  • 1/2 cup Flour
  • 2 large Eggs
  • 1 1/2 teaspoon Pepper
  • 1 teaspoon Paprika
  • 1/2 teaspoon Salt
  • 16 ounces Sharp Cheddar Cheese shredded
  • 8 ounces Mild Cheddar Cheese shredded
  • 8 ounces Monterey Jack Cheese shredded

Instructions
 

Prep the pasta and pan

  • Heat your oven to 350°F. Bring a large pot of salted water to a boil and cook the elbow macaroni for 1 to 2 minutes longer than the package directions so they stay tender after baking.
  • Drain the pasta thoroughly and transfer it into a 9x13 inch baking dish, spreading it out evenly.

Build the brown butter cream base

  • In a large skillet, melt the butter over medium heat until it foams and turns golden brown with a nutty aroma. Stir in the flour and cook for 1 minute to remove the raw flour taste.
  • Slowly pour in the evaporated milk while whisking constantly to ensure no lumps. Gradually add the heavy cream and simmer for 3 to 5 minutes until the sauce is thick enough to coat the back of a spoon.
  • Season the mixture with pepper, paprika, and salt, then remove the pan from the heat.

Temper the eggs and melt the cheese

  • Lightly beat the eggs in a separate bowl. Slowly ladle a small amount of the hot cream sauce into the eggs while whisking constantly to temper them, then stir the warmed egg mixture back into the main sauce.
  • Add 8 ounces of the sharp cheddar, all of the mild cheddar, and all of the Monterey Jack to the sauce. Stir over low heat until the cheese has completely melted into a smooth sauce.

Assemble and bake

  • Pour the cheese sauce over the cooked macaroni and toss until every noodle is glossy and well-coated. Sprinkle the remaining 8 ounces of sharp cheddar evenly over the top.
  • Bake for 35 to 40 minutes until the top is bubbly and golden. Let the casserole rest for 10 minutes before serving to allow the sauce to set.

Notes

Block Cheese: For the silkiest texture, shred your cheese from the block rather than using pre-shredded bags, which often contain starches that can make the sauce grainy.
Tempering Eggs: Be sure to add the hot sauce to the beaten eggs very slowly while whisking to prevent the eggs from scrambling.
Make-Ahead Tip: You can assemble the casserole the day before, cover it, and refrigerate. Add a few extra minutes to the baking time if cooking straight from the fridge.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 645kcalCarbohydrates: 38gProtein: 28gFat: 42gSaturated Fat: 26gCholesterol: 155mgSodium: 720mgPotassium: 340mgFiber: 1gSugar: 5gVitamin A: 30IUVitamin C: 1mgCalcium: 75mgIron: 8mg
Keyword Baked Macaroni and Cheese, Comfort Food, Holiday Recipes
Tried this recipe?Let us know how it was!