Southern Baked Mac and Cheese with Sharp Cheddar

Why You’ll Love This Recipe

• Classic Southern custard base: tender macaroni in a sliceable, creamy set (no roux required).
• Big cheddar flavor: heaps of sharp cheddar for a bold, tangy bite and a bronzed, bubbly top.
• Reliable results: clear measurements, times, and temperatures for consistent success.
• Great for gatherings: holds its shape on a buffet yet stays rich and comforting.

Grocery List

• Produce: Chives or parsley (optional garnish)
• Dairy: Sharp cheddar (24 oz), whole milk, evaporated milk, sour cream, unsalted butter, eggs
• Pantry: Elbow macaroni, kosher salt, black pepper, dry mustard, smoked paprika, cayenne (optional), garlic powder, onion powder, hot sauce (optional), nonstick spray or butter for greasing

Full Ingredients

Pasta and Pan

• 1 lb elbow macaroni
• 1 tbsp kosher salt (for the pasta water)
• 2 tbsp unsalted butter (to toss with hot pasta)
• Nonstick spray or 1 tsp butter (to grease the baking dish)

Cheese

• 24 oz block sharp cheddar, coarsely shredded (about 6 cups), divided: 4 1/2 cups for layering, 1 1/2 cups for topping

Custard

• 3 large eggs (room temperature if possible)
• 1 (12 oz) can evaporated milk
• 1 cup whole milk
• 1/2 cup full-fat sour cream
• 1 tsp dry mustard powder (or 1 1/2 tsp Dijon)
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• 1 tsp kosher salt (start here; you can add up to 1 1/4 tsp depending on your cheese)
• 1/2 tsp freshly ground black pepper
• 1/4 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp hot sauce, such as Crystal or Tabasco (optional)

Topping and Finish

• Reserved 1 1/2 cups shredded sharp cheddar (from above)
• 1 tbsp unsalted butter, cut into small dots
• Pinch of smoked paprika for color
• Finely sliced chives or parsley, for garnish (optional)

Step-by-Step Instructions

Step 1: Preheat and prep the dish

Heat the oven to 350°F with a rack in the center. Grease a 9×13-inch (3-quart) baking dish with nonstick spray or a thin smear of butter.

Step 2: Cook the pasta just shy of al dente

Bring a large pot of water to a rolling boil and season it with 1 tablespoon kosher salt. Add the macaroni and cook until 1–2 minutes shy of al dente (it will finish in the oven), about 6–7 minutes depending on brand. Drain well. Return pasta to the pot and toss with 2 tablespoons butter so it doesn’t stick. Let it steam off and cool for 3–4 minutes so the heat won’t scramble the eggs later.

Step 3: Shred and divide the cheddar

Shred the sharp cheddar on the large holes of a box grater (blocks melt and taste better than pre-shredded). Measure 6 cups. Set aside 1 1/2 cups for the top; the remaining 4 1/2 cups will be used in the layers.

Step 4: Whisk the custard base

In a large bowl, whisk together evaporated milk, whole milk, sour cream, dry mustard, smoked paprika, cayenne (if using), black pepper, garlic powder, onion powder, and hot sauce. Taste this milk mixture for salt and adjust before adding eggs. Whisk in the eggs until very smooth and fully combined.

Step 5: Layer the pasta, cheese, and custard

Spread half the macaroni in the prepared baking dish. Scatter 2 1/4 cups of the shredded cheddar evenly over the pasta. Pour half of the custard over the top. Repeat with the remaining macaroni, then another 2 1/4 cups cheddar, and the remaining custard. Gently shake the pan or press lightly with a spatula to settle everything so the custard seeps between the noodles.

Step 6: Add the topping

Sprinkle the reserved 1 1/2 cups cheddar evenly over the surface. Dot with 1 tablespoon butter. Dust with a small pinch of smoked paprika for color.

Step 7: Bake, brown, and rest

Bake uncovered at 350°F for 35–40 minutes, until the edges are bubbly, the top is golden, and the center is just set (a gentle jiggle is okay). For deeper browning, broil for 1–2 minutes, watching closely. Let the macaroni and cheese rest for 15 minutes before serving; this lets the custard finish setting for clean scoops or squares.

Pro Tips

• Use block cheese and shred it yourself. Pre-shredded cheese contains anti-caking agents that can make the casserole grainy.
• Undercook the pasta slightly. It finishes in the oven and stays pleasantly toothsome.
• Season the milk mixture before adding eggs so you can taste and adjust without sampling raw egg.
• Let it rest. A 15-minute rest sets the custard for picture-perfect slices with a creamy interior.
• For an extra-bronzed top, broil briefly at the end, but watch like a hawk.

Variations

• Extra-Cheesy Blend: Swap 4 oz of the sharp cheddar for Colby Jack or Monterey Jack for a stretchier, gooier pull while keeping that sharp cheddar backbone.
• Spicy Southern: Add 1 finely chopped jalapeño and increase cayenne to 1/2 tsp. Serve with hot sauce on the side.
• Pimento Mac and Cheese: Fold 1/2 cup well-drained diced pimientos into the pasta for a nod to pimento cheese.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat covered at 325°F for 15–20 minutes with a splash of milk to rehydrate, or microwave gently in short bursts. For make-ahead, assemble up to the topping, cover, and refrigerate up to 24 hours; allow the dish to sit at room temperature for 20–30 minutes before baking (you may need 5–10 extra minutes in the oven). Baked leftovers freeze well for up to 2 months; thaw overnight in the refrigerator and reheat covered at 325°F. Avoid freezing the unbaked custard mixture as it can separate.

Nutrition (per serving)

Approximate values: 730 calories; 34g protein; 45g carbohydrate; 41g fat; 1.4g fiber; 1250mg sodium. Nutrition will vary based on brands and salt levels.