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Southern Mac and Cheese Recipe

Southern Mac and Cheese Recipe

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Calories: 500
Ingredients Method Notes

Ingredients
  

  • 8 oz (about 2 cups) dry elbow macaroni
  • 2 (12 oz) cans evaporated milk
  • 2 large eggs, room temperature
  • 3 cups shredded sharp cheddar cheese, divided
  • 1 tsp dry mustard
  • 1/2 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 cup panko breadcrumbs
  • 2 tbsp unsalted butter, melted, plus more for greasing

Method
 

  1. Cook macaroni in salted boiling water for 6 to 7 minutes, until very al dente. Drain and return to the pot.
  2. In a large bowl, whisk together evaporated milk, eggs, dry mustard, paprika, salt, and pepper until smooth.
  3. Preheat oven to 350°F (180°C). Pour custard over pasta, add 2 1/2 cups cheddar, and stir gently to combine. Transfer to a buttered 9x13 inch baking dish. Top with remaining 1/2 cup cheddar, then toss panko with melted butter and scatter over the top.
  4. Bake for 40 to 45 minutes, until edges bubble and top is golden. Center should jiggle slightly; a knife inserted near the center comes out clean.
  5. Rest for 10 minutes, then slice into squares and serve warm.

Notes

Let the mac and cheese rest a full 10 minutes so the custard sets and slices hold their shape. If you want to assemble ahead, cook the pasta and mix the custard, then store them separately in the fridge; pour the custard over the pasta just before topping and baking to keep the texture right.