Print

The Ultimate Creamy & Cheesy Southern Baked Macaroni and Cheese (Grandma Approved)

A thick, square slice of creamy southern baked macaroni and cheese with a dark, crispy cheese crust.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make the best Southern Baked Macaroni and Cheese with a wonderful creamy, cheesy taste. This home-cooked delight is the perfect addition to any family get-together, holiday meal, or Sunday dinner.

Ingredients

Scale
  • 1 pound elbow macaroni
  • 1/2 cup (1 stick) unsalted butter, plus more for greasing
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground nutmeg
  • 4 cups whole milk, warmed
  • 1 (12 ounce) can evaporated milk
  • 4 large eggs, lightly beaten
  • 8 ounces sharp cheddar cheese, shredded
  • 8 ounces Monterey Jack cheese, shredded
  • 4 ounces Colby cheese, shredded
  • 4 ounces Gruyère cheese, shredded
  • 1 cup panko breadcrumbs (optional, for topping)

Instructions

  1. Preheat your oven to 375 degrees F. Grease a 9×13 inch baking dish with butter.
  2. Cook the elbow macaroni according to package directions until al dente. Drain well and set aside.
  3. In a large saucepan, melt the 1/2 cup of butter over medium heat. Whisk in the flour, salt, pepper, cayenne, and nutmeg. Cook this roux, stirring constantly, for 2 minutes. Do not let it brown.
  4. Gradually whisk in the warm milk until the mixture is smooth. Continue cooking, stirring often, until the sauce thickens enough to coat the back of a spoon, about 8 to 10 minutes.
  5. Remove the sauce from the heat. Whisk in the evaporated milk. In a separate bowl, lightly beat the eggs. Temper the eggs by slowly whisking about 1 cup of the hot cheese sauce into the beaten eggs. Then, slowly pour the egg mixture back into the saucepan with the remaining sauce, whisking constantly.
  6. Stir in 3 cups of the shredded cheese mixture until completely melted and smooth. Taste the sauce and add more salt if needed.
  7. Fold the cooked macaroni into the cheese sauce until fully coated. Pour the mixture into the prepared baking dish.
  8. Sprinkle the remaining 1 cup of shredded cheese evenly over the top of the macaroni. If using, mix the panko breadcrumbs with 1 tablespoon of melted butter and sprinkle over the cheese layer.
  9. Bake for 30 to 35 minutes, or until the sauce is bubbly and the top is golden brown.
  10. Let the macaroni and cheese rest for 10 minutes before serving.

Notes

  • For the best texture, use room temperature or slightly warmed milk when making the sauce.
  • Shred your own cheese from blocks; pre-shredded cheese contains anti-caking agents that prevent smooth melting.
  • This recipe uses eggs and evaporated milk to create the classic custard-style interior texture typical of Southern cooking.

Nutrition

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