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Authentic Custard-Style Southern Baked Macaroni and Cheese: Ultra Creamy with a Golden Crust

Two squares of rich, creamy southern baked macaroni and cheese with a deeply browned, crispy cheese crust.
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You will make the best southern baked macaroni and cheese using this traditional custard-style recipe. It results in an ultra-creamy, rich, and velvety cheese sauce topped with a perfectly golden, crisp crust. This is the soul food macaroni and cheese classic you need for your next gathering.

Ingredients

Scale
  • 1 pound elbow macaroni
  • 1 tablespoon unsalted butter, softened, for greasing the dish
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ground mustard
  • 4 cups whole milk, warmed
  • 1 (12 ounce) can evaporated milk
  • 4 large eggs, lightly beaten
  • 8 ounces sharp cheddar cheese, shredded, divided
  • 8 ounces Monterey Jack cheese, shredded
  • 4 ounces Gruyère cheese, shredded
  • 4 ounces Colby cheese, shredded
  • 1/2 cup sharp cheddar cheese, shredded (for topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Grease a 9×13 inch baking dish with the softened butter.
  2. Cook the elbow macaroni according to package directions until al dente. Drain well and set aside.
  3. While the pasta cooks, prepare the cheese sauce base. In a large saucepan over medium heat, melt the 1/2 cup of butter.
  4. Whisk in the flour, salt, pepper, cayenne, paprika, and ground mustard. Cook this roux, stirring constantly, for 1 minute. Do not let it brown.
  5. Gradually whisk in the warm whole milk until the mixture is smooth. Continue cooking, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes.
  6. Remove the saucepan from the heat. In a separate bowl, whisk together the evaporated milk and the lightly beaten eggs.
  7. Slowly temper the egg mixture by whisking in about 1 cup of the hot milk sauce into the eggs. Then, pour the tempered egg mixture back into the saucepan with the remaining sauce, whisking constantly until fully combined. This creates your rich, velvety custard base.
  8. Stir in 12 ounces of the shredded sharp cheddar, all of the Monterey Jack, Gruyère, and Colby cheeses until they are completely melted and the sauce is smooth. Taste and adjust salt if needed.
  9. Gently fold the cooked, drained macaroni into the cheese sauce until every noodle is coated.
  10. Pour the macaroni mixture into the prepared baking dish. Sprinkle the remaining 1/2 cup of sharp cheddar cheese evenly over the top for the golden crust.
  11. Bake for 30 to 35 minutes, or until the sauce is bubbly and the top is golden brown and set.
  12. Let the baked macaroni and cheese rest for 10 minutes before serving.

Notes

  • For the best flavor and texture, shred your own cheese from blocks rather than using pre-shredded varieties, as they melt smoother.
  • If you prefer a thicker, crispier topping, you can mix the topping cheese with 1/4 cup of panko breadcrumbs before sprinkling it over the casserole.
  • To achieve a truly authentic soul food macaroni and cheese texture, do not overcook the pasta initially; it will continue to cook in the oven.

Nutrition

Find it online: https://juliameal.com/southern-baked-macaroni-and-cheese/