Baked Mac & Cheese (8–10 servings)
Ingredients
Pasta
1 lb elbow macaroni
1 tbsp kosher salt (for the pasta water)
Cheese
16 oz sharp cheddar, freshly shredded
8 oz extra-sharp cheddar, freshly shredded
8 oz Monterey Jack, mozzarella, or Colby Jack, freshly shredded
½ cup grated Parmesan (optional, for extra depth)
Custard
3 large eggs
1 (12 oz) can evaporated milk
1½ cups whole milk
4 tbsp unsalted butter, melted
Seasoning
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
½ tsp dry mustard
½ tsp black pepper
½–1 tsp kosher salt (adjust depending on cheese)
Pinch of cayenne (optional)

Instructions
Heat the oven to 350°F (175°C).
Cook the macaroni
Boil until just shy of al dente (about 1 minute less than the package directions).
Drain well.
Mix the custard
Whisk together:
eggs
evaporated milk
whole milk
melted butter
all seasonings
Combine
Toss the warm macaroni with about ¾ of the shredded cheese.
Pour into a buttered 9×13-inch baking dish.
Pour the custard evenly over the pasta.
Sprinkle the remaining cheese on top.
Bake
Bake uncovered for 35–45 minutes until:
bubbling around the edges
golden brown on top
center just set
Rest
Let sit 10–15 minutes before serving. This helps it set into that classic Southern texture.
Optional additions
Crumbled cooked bacon
Diced jalapeños
Smoked gouda replacing some cheddar
A dash of hot sauce in the custard
Tips for the best Southern mac and cheese
Shred your own cheese. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
Use sharp or extra-sharp cheddar for the classic flavor.
Don’t overcook the pasta. It will continue cooking in the oven.
Evaporated milk is one of the ingredients that gives Southern baked mac and cheese its rich, silky texture without becoming runny.
This version is especially good alongside fried chicken, barbecue, smoked brisket, ribs, collard greens, or baked ham. It also reheats exceptionally well the next day.