Description
Mac and cheese is comfort food at its finest—a dish that warms your soul and gathers everyone around the table. This Southern-style version skips the roux and leans on eggs and evaporated milk for a creamy, custardy center with a golden, sliceable top. It’s rich, nostalgic, and endlessly adaptable. Tie on your apron, grab your grater, and get ready to bake a dish that will be the star of any dinner table.
Ingredients
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2 cups elbow macaroni, cooked al dente
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2 cups sharp cheddar, shredded (plus extra for topping)
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1 cup mild cheddar or Monterey Jack, shredded
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1 can (12 oz) evaporated milk
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2 large eggs
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2 tbsp butter, melted
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Salt & black pepper, to taste
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Pinch of paprika (optional, for topping)
Instructions
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Prep: Preheat oven to 350°F (175°C). Grease a 2-quart baking dish.
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Mix custard: Whisk eggs and evaporated milk until smooth. Season with salt and pepper.
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Combine: Stir in melted butter, cooked macaroni, and shredded cheeses. Mix well.
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Assemble: Pour into dish. Top with extra cheddar and a sprinkle of paprika.
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Bake: 30–35 minutes until bubbly and golden. The center should be set.
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Rest: Let cool at least 10 minutes before serving for that perfect sliceable texture.
Notes
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Use freshly shredded cheese for the creamiest melt.
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Add crumbled bacon, sautéed onions, or broccoli for extra flavor.
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For a luxe twist, swap in Gruyère or add lobster.
- Prep Time: 15 min
- Cook Time: 35 min
Nutrition
- Calories: 420cal Per Serving
- Fat: 25g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 18g