Baked macaroni and cheese is one of those dishes that brings warmth and comfort with every bite. While stovetop mac and cheese is creamy and saucy, the Southern baked version pictured here is a different kind of masterpiece—firm enough to slice into squares, yet still creamy inside with a beautifully browned cheesy crust on top. This recipe delivers exactly that: a casserole-style mac and cheese that holds its shape, has deep cheesy flavor, and satisfies every comfort food craving.
If you want a mac and cheese that looks, tastes, and slices like the photo, this is the perfect recipe.
🛒 Ingredients
For the Macaroni
3 cups (about 12 oz / 340 g) uncooked elbow macaroni
1 tablespoon salt (for boiling)
For the Cheese Mixture
3 cups shredded sharp cheddar cheese
1 cup shredded mozzarella or Monterey Jack
½ cup grated Parmesan (optional for extra flavor)
For the Custard Base
3 large eggs
3 cups whole milk
1 cup heavy cream
¼ cup unsalted butter, melted
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
1 teaspoon mustard (yellow or Dijon – optional but enhances flavor)
For Topping
Extra 1 cup shredded cheddar cheese
Optional: a sprinkle of paprika for color
🍳 Step-by-Step Instructions
- Cook the Pasta
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook for 1–2 minutes less than the package instructions. The pasta should be slightly firm (al dente) because it will continue baking in the oven.
Drain the pasta well and set aside. Do not rinse—it helps the cheese stick better.
- Prepare the Cheese
In a large bowl, combine:
3 cups cheddar
1 cup mozzarella or Monterey Jack
½ cup Parmesan
Mix them together so they distribute evenly. This ensures every bite has a blend of creaminess, flavor, and meltiness.
- Make the Custard Mixture
What makes Southern baked mac and cheese unique is the milk + egg custard that binds everything together, giving it that perfect sliceable structure.
In a separate bowl, whisk together:
3 large eggs
3 cups milk
1 cup heavy cream
¼ cup melted butter
salt
pepper
paprika
garlic powder
onion powder
mustard (optional)
Whisk until completely smooth. The melted butter adds richness, while the seasonings bring depth and flavor.
- Combine Pasta, Cheese & Custard
In a large mixing bowl, add the drained macaroni. Pour half of the cheese mixture over the pasta and mix well so the cheese starts melting slightly into the warm noodles.
Next, pour in the custard mixture. Stir well so all the noodles are coated. The mixture will look a bit liquid at this point—this is normal and necessary for a creamy interior.
- Assemble the Casserole
Preheat your oven to 350°F (180°C).
Grease a 9×13-inch baking dish with butter or oil.
Pour the mac and cheese mixture into the dish.
Smooth the top gently with a spatula.
Sprinkle the remaining 1 cup of cheddar across the top. This forms the gorgeous golden crust seen in your photo. If you like extra color, sprinkle a pinch of paprika over the cheese.
- Bake
Place the baking dish on the center rack and bake at:
🕒 350°F (180°C) for 45–55 minutes
You’ll know it’s ready when:
The edges are bubbling
The center is set (not watery)
The top is golden and lightly crisp