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Ultimate Creamy Southern Baked Macaroni and Cheese with Golden Crust

A square slice of rich, cheesy southern baked macaroni and cheese with a perfectly browned, crusty top.
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Make rich, creamy, custard-style Southern baked macaroni and cheese featuring sharp cheddar and a golden, slightly crisp top layer. This recipe delivers classic soul food flavor.

Ingredients

Scale
  • 1 pound elbow macaroni
  • 6 tablespoons unsalted butter
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground nutmeg
  • 1 medium yellow onion, finely minced (optional)
  • 4 cups whole milk, warmed
  • 1 cup evaporated milk
  • 4 large eggs, lightly beaten
  • 8 ounces sharp cheddar cheese, shredded
  • 8 ounces Monterey Jack cheese, shredded
  • 4 ounces smoked Gouda cheese, shredded
  • 1 cup reserved shredded sharp cheddar cheese for topping

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Cook the elbow macaroni according to package directions until just shy of al dente (about 1 minute less than recommended). Drain well and set aside.
  3. In a large saucepan or Dutch oven, melt the butter over medium heat. If using, add the minced onion and cook until soft, about 3 minutes.
  4. Whisk in the flour, salt, pepper, cayenne, and nutmeg. Cook this roux for 2 minutes, stirring constantly.
  5. Gradually whisk in the warm whole milk until the mixture is smooth. Continue cooking, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes. Do not let it boil rapidly.
  6. Remove the sauce from the heat. Whisk in the evaporated milk.
  7. In a separate bowl, combine the lightly beaten eggs with about 1 cup of the hot cheese sauce, whisking constantly to temper the eggs. Pour the tempered egg mixture back into the main sauce, stirring well.
  8. Add the 20 ounces of shredded cheese (cheddar, Monterey Jack, and Gouda) to the sauce, stirring until completely melted and smooth. This is your cheese base.
  9. Gently fold the cooked macaroni into the cheese sauce until everything is evenly coated.
  10. Pour the macaroni mixture into the prepared baking dish. Sprinkle the reserved 1 cup of sharp cheddar cheese evenly over the top.
  11. Bake for 30 to 35 minutes, or until the sauce is bubbly and the top is golden brown and slightly set.
  12. Let the macaroni and cheese rest for 10 minutes before serving.

Notes

  • For the creamiest texture, shred your own cheese; pre-shredded cheese contains anti-caking agents that can affect melting.
  • Warming the milk slightly before adding it to the roux helps prevent lumps in your sauce.
  • If you prefer a less eggy, more traditional custard, reduce the eggs to 2 large ones.

Nutrition

Find it online: https://spoonfulsnap.com/southern-baked-macaroni-and-cheese/