Go Back
–+ servings
Southern Baked Homemade Macaroni and Cheese

Southern Baked Homemade Macaroni and Cheese

The Crispy Chef
Classic Southern-style mac and cheese with a custard-like base, rich layers of sharp cheddar and cream, and a golden baked top. Creamy inside, crispy edges—pure comfort food perfection.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course, Side Dish
Cuisine American, Southern
Servings 10 servings
Calories 520 kcal

Equipment

  • 9x13-inch baking dish
  • Large Pot
  • Large mixing bowl
  • Whisk
  • Cheese grater
  • Spatula
  • foil (optional, to prevent over-browning)

Ingredients
  

  • 1 lb elbow macaroni
  • 4 cups sharp cheddar cheese, freshly grated
  • 2 cups mild cheddar cheese, freshly grated
  • 4 oz cream cheese, softened
  • 2 large eggs, beaten
  • 12 oz evaporated milk
  • 1 cup heavy cream
  • 0.25 cup unsalted butter, melted (plus extra for dotting top)
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.25 tsp nutmeg (optional)

Instructions
 

  • Preheat oven to 350°F (175°C). Generously butter a 9x13-inch baking dish.
  • Cook macaroni in salted water until just shy of tender, about 1 minute less than package instructions. Drain and cool slightly.
  • In a large bowl, whisk eggs, evaporated milk, heavy cream, and melted butter until smooth.
  • Gradually whisk in grated cheeses, reserving 1/2 cup cheddar for topping. Season with salt, pepper, and nutmeg.
  • Fold cooked pasta into custard-cheese mixture until evenly coated.
  • Pour mixture into prepared dish. Top with reserved cheese and dot with butter pieces.
  • Bake 30–45 minutes until top is golden brown and center is just set.
  • Let rest 10–15 minutes before serving for clean slices and best texture.

Notes

Variations: Add crispy bacon for smoky flavor, swap in Gruyère and Parmesan for a three-cheese luxury version, stir in sautéed jalapeños for gentle heat, or fold in diced ham for a hearty main dish. Troubleshooting: Avoid curdling by letting pasta cool before adding custard; prevent dryness by keeping the egg-to-dairy ratio generous. Make-ahead: Assemble a day in advance, refrigerate, and add 15–20 minutes to bake time. Storage: Keeps 3–4 days refrigerated, reheats best covered in the oven at 325°F. Scaling: Double easily in two dishes or a roasting pan for large gatherings.

Nutrition

Calories: 520kcalCarbohydrates: 32gProtein: 20gFat: 35gSaturated Fat: 20gCholesterol: 130mgSodium: 650mgFiber: 2gSugar: 4g
Keyword comfort food, holiday side dish, homemade macaroni and cheese, southern baked mac and cheese
Tried this recipe?Mention @Thecrispycheff or tag #Thecrispychef!