Description
Experience the ultimate comfort food with this authentic Southern baked mac and cheese. Defined by a rich, stable custard base rather than a simple roux, this dish features a perfectly golden, bubbly crust and a creamy, sliceable interior. By using high-quality block cheddar and eggs, this recipe delivers a consistent, restaurant-quality result that is perfect for any family gathering or special occasion.
Ingredients
1 pound elbow macaroni
4 cups sharp cheddar, grated from a block
2 cups whole milk
2 large eggs, room temperature
4 tablespoons unsalted butter
Salt and black pepper to taste
Instructions
Preheat your oven to 375°F (190°C).
Boil the elbow macaroni in salted water until just shy of al dente, then drain thoroughly.
In a large bowl, whisk together the eggs and milk until fully combined.
Melt the butter and toss it directly into the warm cooked pasta.
Combine the buttery pasta with two-thirds of the grated cheddar and the egg mixture.
Transfer the mixture into a greased 9×13 baking dish.
Top the dish with the remaining cheese.
Bake at 375°F until the top is golden brown and bubbly, approximately 40 minutes.
Notes
Always grate your own cheese from a block to avoid the cellulose coating found on pre-shredded cheese, which inhibits proper melting. Ensure the eggs are at room temperature for better emulsion. Let the dish rest for 5-10 minutes after baking to allow the custard to set before serving.
- Prep Time: 20
- Cook Time: 40
- Category: Dinner
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 450
- Sugar: 6g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 110mg