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Ultra-Creamy, Custard-Style Southern Baked Macaroni and Cheese with a Crisp Cheddar Topping

A thick, square slice of creamy southern baked macaroni and cheese with a golden, bubbly, and slightly browned top crust.
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Make the best baked macaroni and cheese with this classic Southern recipe. You get a rich, velvety cheese sauce inside and a golden, crisp topping after baking. This is the ultimate soul food side dish for any gathering.

Ingredients

Scale
  • 1 pound elbow macaroni
  • 1 tablespoon unsalted butter, softened, for greasing the pan
  • 10 cups water
  • 2 teaspoons chicken bouillon concentrate
  • 8 ounces sharp cheddar cheese, freshly shredded, divided
  • 4 ounces Monterey Jack cheese, freshly shredded
  • 4 ounces Colby cheese, freshly shredded
  • 4 ounces Gruyère cheese, freshly shredded
  • 1/2 cup all-purpose flour
  • 1/2 cup unsalted butter
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon paprika
  • 2 cups whole milk
  • 1 cup evaporated milk
  • 2 large eggs, lightly beaten

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with softened butter.
  2. Cook the elbow macaroni according to package directions until al dente. Drain well.
  3. While the pasta cooks, dissolve the chicken bouillon concentrate in the 10 cups of water in a large pot. Bring this mixture to a boil. Add the drained macaroni to the boiling water and cook for 3 minutes. Drain the pasta completely and set it aside.
  4. In a large saucepan over medium heat, melt 1/2 cup of butter. Whisk in the flour, salt, pepper, cayenne, and paprika. Cook this roux for 1 minute, stirring constantly.
  5. Gradually whisk in the whole milk and evaporated milk until the mixture is smooth. Continue to cook, 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.
  6. Remove the saucepan from the heat. Stir in the Monterey Jack, Colby, and Gruyère cheeses until fully melted and smooth. This forms your creamy cheese sauce base.
  7. In a large bowl, combine the cooked macaroni, the melted cheese sauce, and 4 ounces (half) of the shredded sharp cheddar cheese. Mix gently until the pasta is evenly coated.
  8. In a separate small bowl, whisk the 2 beaten eggs lightly. Slowly temper the eggs by whisking in about 1 cup of the hot cheese sauce mixture. Then, pour the tempered egg mixture back into the main cheese sauce and stir quickly to combine. This creates the custard base.
  9. Pour the macaroni mixture into the prepared baking dish. Sprinkle the remaining 4 ounces of sharp cheddar cheese evenly over the top for the crispy topping.
  10. Bake for 25 to 30 minutes, or until the sauce is bubbly and the top is golden brown and crisp.
  11. Let the baked macaroni and cheese rest for 10 minutes before you serve it.

Notes

  • For the best texture, shred your cheese from blocks rather than using pre-shredded varieties, as pre-shredded cheese contains anti-caking agents that affect melt quality.
  • If you prefer a less eggy custard, you can reduce the eggs to 1 large egg, but the traditional Southern style benefits from the richness of two.
  • To achieve an extra crisp top, you can place the dish under the broiler for the last 1-2 minutes, watching closely to prevent burning.

Nutrition

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