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Classic Southern Baked Macaroni and Cheese with a Creamy Custard Base

A thick, square slice of creamy southern baked macaroni and cheese with a golden-brown, bubbly cheese crust.
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Make the best Southern Baked Macaroni and Cheese. This recipe creates a rich, dense, and ultra-satisfying texture using a creamy custard base and multiple cheeses, topped with a golden-brown crust. It is the essential side dish for holidays and family gatherings.

Ingredients

Scale
  • 1 pound elbow macaroni
  • 1/2 cup (1 stick) unsalted butter, melted, 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 paprika
  • 4 cups whole milk, warmed
  • 1 cup evaporated milk
  • 4 large eggs, lightly beaten
  • 1 teaspoon dry mustard powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 8 ounces sharp cheddar cheese, shredded
  • 8 ounces Monterey Jack cheese, shredded
  • 4 ounces Colby cheese, shredded
  • 4 ounces Gruyère cheese, shredded
  • 1 cup shredded extra sharp cheddar for topping

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter.
  2. Cook the elbow macaroni according to package directions until al dente. Drain well and set aside.
  3. In a large saucepan, melt the 1/2 cup of butter over medium heat. Whisk in the flour, salt, pepper, cayenne, and paprika. Cook for one minute, stirring constantly.
  4. Gradually whisk in the warm 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 7 minutes. Do not let it boil rapidly.
  5. Remove the saucepan from the heat. In a separate bowl, whisk together the evaporated milk and eggs. Slowly whisk about one cup of the hot milk mixture into the egg mixture to temper the eggs. Then, slowly pour the tempered egg mixture back into the saucepan, whisking constantly.
  6. Stir in the dry mustard, onion powder, and garlic powder. Add the 8 ounces of sharp cheddar, Monterey Jack, Colby, and Gruyère cheeses. Stir until the cheese is completely melted and the sauce is smooth and creamy.
  7. Fold the cooked macaroni into the cheese sauce until everything is evenly coated. Pour the mixture into the prepared baking dish.
  8. Sprinkle the remaining 1 cup of extra sharp cheddar 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 slightly crispy.
  10. Let the baked macaroni and cheese rest for 10 minutes before serving. This allows the custard to set for the perfect texture.

Notes

  • For an extra crispy top, you can sprinkle 1/4 cup of panko breadcrumbs mixed with 1 tablespoon of melted butter over the final layer of cheese before baking.
  • Using room temperature or slightly warmed milk helps prevent the cheese sauce from breaking or becoming grainy.
  • This recipe is a true Soul Food Macaroni and Cheese staple, perfect for your Thanksgiving Menu or any family dinner.

Nutrition

Find it online: https://kitchenuser.net/southern-baked-macaroni-and-cheese/