Mac and Cheese

Southern Baked Macaroni and Cheese

This mac and cheese is different than usual macaroni and cheese because of its textured crust on baked on top. Try the different blends of cheese which are highlighted by the different textures of the pasta.
Course Side
Cuisine Southern
Keyword Southern Baked Macaroni and Cheese
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Author I Heart Recipes


  • 2 cups uncooked elbow macaroni pasta
  • 2 tsp salt
  • 2 cups American and mild cheddar shreds
  • 2 cups shredded monterey jack cheese
  • 4 cups shredded sharp cheddar cheese
  • 14 oz can evaporated milk
  • 2 cups half & half
  • 3 eggs
  • 1/2 tsp ground black pepper


  • Pour 6 cups of water in a pot along with 2 tsps of salt. Bring the water to a boil, then add the pasta and cook until it's al dente ( cooked, but firm).
  • Drain the pasta, and rinse under cool water. Set it to the side
  • In a large mixing bowl beat all three eggs until frothy. Next add in the evaporated milk, then the half & half. Mix until well incorporated.
  • Add all of the cheeses, except 1 cup of sharp cheddar, and 1/2 cup monterey jack cheese.
  • Next add in the pasta, then the salt, and black pepper. Fold in.
  • Spray your bake dish with non sticking spray, then pour the macaroni into the dish.
  • Sprinkle the remaining cheese on top of the macaroni.
  • Bake uncovered on 350 F, for 40 minutes.
  • Let the macaroni and cheese sit for 5-10 minutes before serving.
  • Enjoy!