– 1½ to 2 cups Mild Cheddar
I can’t believe I’ve had the blog up for this long without adding a macaroni and cheese recipe. As we all know, everyone loves macaroni and cheese and there are several different ways to make it- whether its baked, stove-top, with Velveeta, or an original bechamel sauce. Most of my cooking experiences come from helping the Southern women in my family in the kitchen, therefore I prefer a baked, custard-style mac. This recipe calls for the basics, freshly grated cheeses, evaporated milk, butter, eggs, and my favorite secret ingredient- dry mustard seed. My grandmother would definitely approve of this one, I hope you do too!
When it comes to the evaporated milk, feel free to use whole milk or even equal parts of whole milk and heavy cream for a creamier dish. I sometimes interchange between the options depending on what I have on hand. And we all know how I feel about shredded cheese, it’ll never melt to into full potential. I like to buy block cheese and shred it in my food processor. If you don’t have that option, used shredded cheese in the custard and top with freshly grated cheese. You will taste the difference.
Southern-Style Baked Macaroni & Cheese
- 8 to 9 ounces Macaroni boiled, should equal half of a box
- 2 cups Evaporated Milk or whole milk, add 1/2 more if using closer to 10 oz. of pasta
- 2 to 3 Large Eggs beaten, 3 if using more pasta + liquid
- 2 tsp Ground Black or White Pepper
- ½ to 2 tsp Salt or to taste, save some for the pasta water as well
- 1½ tsp Dry Ground Mustard
- 2 tsp Granulated Garlic
- 16 ounces Colby Jack shredded
- 8 ounces Sharp Cheddar shredded
- 1½ to 2 cups Mild Cheddar shredded, this will be used on top
- 1/2 cup Butter salted or unsalted and cut into cubes
- ½ tsp Paprika or enough to sprinkle on top for browning
- Preheat your oven to 365 F and bring a large pot of water to boil. Make sure you salt your water generously to give the pasta a great taste. You won't have to add too much salt to your custard.
- Cook pasta al dente and drain the pasta water. Set aside until it is time to add to a baking dish.
- In a large bowl, whisk together the evaporated milk and/or whole milk, eggs, salt, pepper, ground mustard, and granulated garlic. This is the custard mixture.
- Spray a large, deep baking dish with non-stick spray or coat with softened butter and add the drained macaroni pasta. Pour in the custard mixture and stir with a spoon to combine.
- Add in the cubes of butter and top with mild cheddar cheese. Sprinkle with paprika to add a nice browned color as the cheese melts in the oven.
- Bake the dish covered with aluminum foil for 35 minutes. Then, take off the foil and cook until the cheese is bubbling and browned. Once it is finished, let it rest and settle for up to 10 minutes and serve warm.