Classic Baked Southern Mac
A soul food staple featuring a sharp cheddar custard base and a crispy browned top.
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Ingredients
- 16 ounces Elbow macaroni
- 4 cups Sharp cheddar cheese, freshly grated
- 1 cup Smoked gouda, grated
- 12 ounces Evaporated milk
- 1 cup Whole milk
- 3 pieces Large eggs, beaten
- 1/2 cup Unsalted butter, melted
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1/2 teaspoon Smoked paprika
- 1/4 teaspoon Dry mustard powder
Instructions
- 1
Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish with butter.
- 2
Boil the macaroni in salted water for 2 minutes less than the package directions for al dente; drain and return to the pot.
- 3
Stir the melted butter into the hot noodles until they are fully coated.
- 4
In a large mixing bowl, whisk together the evaporated milk, whole milk, beaten eggs, salt, pepper, paprika, and dry mustard.
- 5
Layer half of the noodles in the baking dish, then sprinkle with half of the cheddar and gouda cheeses.
- 6
Add the remaining noodles and pour the milk and egg custard mixture evenly over the entire dish.
- 7
Top with the remaining cheese, ensuring it covers the surface to create a protective crust.
- 8
Bake for 35 to 45 minutes until the custard is set and the top is golden brown and bubbling.
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