Go Back

Southern Baked Macaroni and Cheese

This creamy and nostalgic Southern Baked Macaroni and Cheese features a custard-style base and a golden baked top, creating a comforting dish perfect for gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Casserole, Main Course
Cuisine: American, Southern
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta and Dairy Ingredients
  • 1 pound elbow macaroni or similar small pasta
  • 6 tablespoons unsalted butter, divided
  • 2 cups whole milk, warmed Warm to keep the sauce silky.
  • 1 can (12 ounces) evaporated milk
  • 2 large eggs, room temperature and lightly beaten
  • 1 cup sour cream
  • 4 ounces cream cheese, softened
Cheese
  • 12 ounces sharp cheddar, freshly shredded Reserve a handful for topping.
  • 8 ounces Colby Jack or Monterey Jack, freshly shredded Add extra sharp cheddar for a deeper flavor.
Seasonings
  • 1 teaspoon kosher salt or to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika for topping Optional for an additional flavor.

Method
 

Preparation
  1. Preheat oven to 350°F and grease a 9x13 baking dish.
  2. Boil the pasta in well-salted water until just shy of al dente, usually 1 to 2 minutes less than package instructions. Drain and set aside.
Making the Sauce
  1. In a large pot, melt 4 tablespoons of butter over medium heat. Whisk in flour and cook for 1 minute until smooth and foamy.
  2. Slowly whisk in warm whole milk and then evaporated milk. Whisk until the sauce is smooth and slightly thick.
  3. Stir in salt, pepper, dry mustard, garlic powder, and onion powder. Add cream cheese and whisk until it is fully incorporated.
Combine Ingredients
  1. Beat the eggs in a small bowl. Ladle in a little hot sauce, whisk it together, then pour back into the pot while whisking to prevent scrambling.
  2. Remove from heat. Stir in sour cream, then fold in most of the shredded cheddar and Colby Jack until melted. Reserve a cup of cheddar for topping.
  3. Fold the pasta into the cheese sauce until well coated.
Assembling the Dish
  1. Pour the pasta mixture into the greased pan. Sprinkle with reserved cheddar, dot with remaining butter, and lightly dust with smoked paprika.
  2. Bake for 25 to 35 minutes until bubbling around the edges and golden on top.
  3. Let the dish rest for 10 to 15 minutes before serving to allow it to set.

Notes

Warm the milk for a silky sauce. Shred your own cheese for better melt. Undercook pasta slightly as it continues to cook in the oven. Can be assembled a day ahead and stored in the fridge. Leftovers can be frozen and reheated easily.