Baked Macaroni and Cheese (Classic Southern Style)
Why this recipe works
- Custardy, creamy set: Eggs, evaporated milk and whole milk create a rich baked filling that sets neatly without losing its creamy texture.
- Deep cheesy flavour: Mature cheddar is stirred through the pasta and scattered on top, giving both a savoury interior and a golden baked crust.
- Classic baked style: Slightly undercooked macaroni finishes in the oven, helping the pasta hold its shape in a sliceable Southern-style bake.
Get the most out of this recipe
Authenticity notes
- Southern baked style: This version follows the custardy Southern approach, where eggs and milk bind the macaroni rather than forming a loose stovetop cheese sauce.
- Sliceable or spoonable: A short rest gives cleaner squares, while serving it straight from the dish keeps the texture softer and more spoonable.
Ingredient notes
- Use mature cheddar: A mature cheddar gives enough sharpness to balance the richness of the milk, butter and eggs.
- Evaporated milk matters: Evaporated milk adds body and a gentle sweetness, helping the bake feel creamy without needing a separate roux-based sauce.
- Keep the seasoning warm, not hot: Cayenne adds background warmth; smoked paprika can be used instead for a softer, smokier note.
Texture tips
- Stop the pasta early: Drain the macaroni just shy of al dente so it can absorb some of the custard as it bakes without turning soft.
- Rest before slicing: Letting the bake stand for 5 to 10 minutes helps the custard firm up, giving neater portions.
- Reheat gently: Warm leftovers in a 180°C (355°F) oven until piping hot, adding a splash of milk if the pasta seems dry.
Make-ahead tips
- Make ahead for easy serving: Bake, cool completely, cover and refrigerate, then reheat until piping hot before serving.
- Freeze in portions: Well-wrapped portions can be frozen, defrosted overnight in the fridge and reheated thoroughly.
- Best texture on the day: The top is at its most golden and the centre at its creamiest when served after its initial bake and short rest.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 180°C (355°F). Rub a baking dish with a little of the butter, then set aside.
- Bring a large pot of well-salted water to the boil. Cook the macaroni until just shy of al dente, then drain well in a colander.
- Grate the cheddar and set aside about one third for the topping. Return the drained pasta to the pot and add the remaining butter, stirring until melted and glossy.
- In a bowl, whisk the eggs with the evaporated milk, whole milk, Dijon mustard, salt, black pepper and cayenne. Stir in the grated cheese (not the reserved topping) until evenly combined.
- Pour the milk mixture over the macaroni and stir thoroughly so every piece is coated. Tip into the prepared baking dish and level the top.
- Scatter over the reserved cheddar. Bake for 35 to 40 minutes until bubbling at the edges and golden on top, with the centre just set.
- Rest for 5 to 10 minutes so it slices neatly. Serve hot, spooned or cut into squares.
Recipe notes
Tips
- Undercook the macaroni slightly so it finishes cooking in the oven without turning soft.
- For the cleanest slices, let it stand for 10 minutes before serving so the custardy set firms up.
- If serving anyone who is pregnant, elderly, or immunocompromised, make sure the centre is fully set and piping hot before serving.
Substitutions
- Replace Dijon mustard with whole-grain mustard for a milder, more textured mustard note.
- Replace cayenne pepper with smoked paprika for warmth without as much heat.
Storage
- Refrigerate up to 3 days
- Cool completely, then cover and refrigerate. Reheat portions in a 180°C (355°F) oven until piping hot; add a splash of whole milk if it seems dry. Freeze in well-wrapped portions for up to 2 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 1h 15min (25min active)
- Difficulty: Medium
- Cuisine: American
-
Allergens:
Eggs Gluten Milk Wheat
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