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Authentic Southern Baked Macaroni and Cheese with Crispy Top and Creamy Egg Custard

A close-up of a square slice of creamy southern baked macaroni and cheese with a browned, crispy top.
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Make this rich, creamy, and cheesy Southern baked macaroni and cheese. This recipe uses eggs and multiple cheeses for a traditional, satisfying texture and a golden-brown baked crust, perfect for holidays or Sunday dinner.

Ingredients

Scale
  • 1 pound elbow macaroni
  • 1/2 cup (1 stick) unsalted butter, plus more for greasing
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground nutmeg
  • 4 cups whole milk, warmed
  • 1 cup evaporated milk
  • 4 large eggs, lightly beaten
  • 1/2 teaspoon dry mustard powder
  • 1 pound sharp cheddar cheese, shredded
  • 1/2 pound Monterey Jack cheese, shredded
  • 1/2 pound Colby or Gruyere cheese, shredded
  • 1 cup reserved shredded cheese for topping

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Grease a 9×13 inch baking dish with butter.
  2. Cook the elbow macaroni according to package directions until just shy of al dente (about 1 minute less than recommended). Drain well and set aside.
  3. In a large saucepan or Dutch oven, melt the 1/2 cup of butter over medium heat. Whisk in the flour, salt, pepper, cayenne, and nutmeg. Cook this roux, stirring constantly, for 2 minutes. Do not let it brown.
  4. Gradually whisk in the warm whole milk until the mixture is smooth. Continue cooking, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 8 minutes.
  5. Remove the sauce from the heat. In a separate bowl, whisk together the evaporated milk and eggs. Slowly temper the egg mixture by whisking in about one cup of the hot cheese sauce into the eggs, then pour the tempered egg mixture back into the main sauce pot, whisking constantly.
  6. Stir in the dry mustard powder. Add 3 cups of the shredded cheese (reserving 1 cup for the top) and stir until completely melted and smooth. This creates your rich cheese custard base.
  7. Gently fold the cooked macaroni into the cheese sauce until everything is evenly coated.
  8. Pour the macaroni mixture into the prepared baking dish. Sprinkle the remaining 1 cup of shredded cheese evenly over the top.
  9. Bake for 30 to 35 minutes, or until the sauce is bubbly and the top is golden brown and set.
  10. Let the macaroni and cheese rest for 10 minutes before serving.

Notes

  • For the best texture, use whole milk and evaporated milk; this combination helps create the classic Southern custard base.
  • Shred your own cheese from blocks; pre-shredded cheese contains anti-caking agents that prevent smooth melting.
  • If you want an extra crispy top, sprinkle 1/4 cup of panko breadcrumbs mixed with 1 tablespoon of melted butter over the final layer of cheese before baking.

Nutrition

Find it online: https://fooddexterity.com/southern-baked-macaroni-and-cheese-recipe/