Southern Baked Macaroni and Cheese

Ingredients

Equipment Needed

• •9x13-inch glass or ceramic baking dish
• •Large pot for boiling pasta
• •Box grater or food processor with grating disc
• •Large mixing bowl
• •Whisk

Instructions

1. 1

   Prepare your baking dish

   Position a rack in the center of your oven and preheat to 350°F. Use one tablespoon of butter to generously grease a 9x13-inch baking dish, making sure to coat the corners where the crust tends to stick. A well-greased dish means those coveted corner pieces release cleanly.

   A glass or ceramic dish works best here. Metal pans conduct heat too aggressively and can curdle the edges of your custard before the center sets.
2. 2

   Cook the pasta short

   Bring a large pot of generously salted water to a rolling boil. The water should taste like the sea. Add the macaroni and cook for exactly two minutes less than the package directions suggest. You want pasta that still has a firm bite, almost chalky at the center. It will continue cooking in the oven and absorb moisture from the custard. Drain thoroughly but do not rinse.

3. 3

   Toss with butter

   Transfer the hot, drained pasta to a large bowl. Add the remaining three tablespoons of butter and toss until every piece is coated and glistening. The butter serves two purposes: it prevents sticking and adds richness that integrates throughout the dish.

4. 4

   Build the custard

   In a separate bowl, whisk the eggs until smooth. Add the whole milk and evaporated milk, whisking to combine completely. Add the dry mustard, cayenne, nutmeg, salt, and black pepper. Whisk again until the spices are evenly distributed. The custard should be pale yellow and slightly frothy.

   Evaporated milk is not negotiable. Its concentrated proteins create a creamier, more stable custard than whole milk alone could achieve.
5. 5

   Combine cheese with pasta

   Reserve one cup of the sharp cheddar for the topping. Add all the mild cheddar and the remaining sharp cheddar to the buttered pasta. Toss thoroughly. The residual heat from the pasta will begin softening the cheese, creating strings and pockets throughout.

6. 6

   Layer the casserole

   Spread half of the cheese-laden pasta into your prepared baking dish, pressing gently to eliminate air pockets. Pour half of the custard mixture evenly over the pasta. Watch it seep down between the noodles. Add the remaining pasta, spread level, then pour the rest of the custard slowly over the top. The liquid should come just to the surface of the pasta without submerging it.

   Let the dish sit for five minutes before baking. This allows the custard to penetrate the pasta layers, ensuring creamy results throughout rather than just at the bottom.
7. 7

   Top and bake

   Scatter the reserved cup of sharp cheddar evenly across the surface. Dust with paprika for color. Bake uncovered for 45 to 50 minutes, until the top is deeply golden with spots of toasty brown and the custard is set. It should jiggle slightly in the very center when you shake the pan, like a custard pie.

8. 8

   Rest before serving

   Remove from the oven and let the macaroni rest for fifteen minutes. I know this requires patience. The resting period allows the custard to finish setting from residual heat and makes serving infinitely easier. Cut through that golden crust and scoop generous portions. The interior should be creamy, almost saucy, holding its shape on the plate but yielding immediately to a fork.

Chef Tips

• •Grate your own cheese. This is not optional. Pre-shredded cheese is coated with cellulose and potato starch that prevent clumping but also prevent proper melting. Your custard will be grainy instead of smooth. Ten minutes with a box grater transforms the dish.
• •The combination of sharp and mild cheddar matters. Sharp provides the flavor backbone, but too much creates a greasy, broken texture. The mild cheddar adds creaminess and helps everything bind together.
• •For an even more luxurious version, replace one cup of the sharp cheddar with Gruyère or aged Gouda. Keep this modification to yourself at the church potluck. Some traditions shouldn't be tampered with publicly.
• •If your top is browning too quickly before the custard sets, tent loosely with foil for the final fifteen minutes. Remove the foil for the last five minutes to recrisp the top.

Advance Preparation

• •The unbaked casserole can be assembled up to 24 hours ahead. Cover tightly with plastic wrap and refrigerate. Add 15-20 minutes to the baking time when cooking from cold, and tent with foil if the top browns before the center sets.
• •Baked macaroni reheats beautifully. Cover with foil and warm in a 325°F oven for 25-30 minutes until heated through. Add a splash of milk before covering if it seems dry.
• •For potlucks, bake the casserole, let it rest the full fifteen minutes, then cover tightly with foil. It will hold for up to an hour in a 200°F oven or wrapped in towels in a cooler.
• •Leftover portions can be reheated in a 350°F oven for 15-20 minutes. The top won't be as crisp, but the interior will be just as creamy.

Frequently Asked Questions

Nutrition Information

1 serving (about 245g)