In the South, Macaroni and Cheese isn’t a side dish—it’s a vegetable. And it is never from a blue box.
True Southern Mac is custard-style. Instead of a stovetop flour roux, it uses eggs and evaporated milk to create a rich, sliceable, and deeply cheesy interior that’s capped with a “browned-butter” crust of toasted cheese.
The “Sunday Best” Baked Macaroni & Cheese
Prep time: 15 mins | Bake time: 30–35 mins
1. The Ingredients
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The Pasta: 1 lb (16 oz) Elbow Macaroni (boiled 2 minutes less than the box says).
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The Cheese (The Trinity): * 16 oz Extra Sharp Cheddar (grated by hand).
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8 oz Monterey Jack (for the melt).
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4 oz Mozzarella (for the “pull”).
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The Custard:
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3 Large eggs (beaten).
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1 can (12 oz) Evaporated milk (the secret to richness).
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