Forget the blue box. Southern Baked Macaroni and Cheese is essentially a savory custard. It shouldn’t be loose or “soupy”—it should be rich, sturdy enough to hold its shape on a plate, and topped with a thick, bubbly crust of toasted cheese.
The secret to the perfect texture? Never buy pre-shredded cheese. It’s coated in potato starch to keep it from clumping, which prevents it from melting into that silky, soul-warming sauce we’re after.
1. The Ingredients
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1 lb Elbow Macaroni (or Cavendish/Large Shells)
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4 cups (1 lb) Sharp or Extra-Sharp Cheddar (hand-grated)
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2 cups Smoked Gouda or Monterey Jack (for the “pull”)
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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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1 cup Whole Milk
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4 tbsp Unsalted Butter (melted)
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Seasoning: 1 tsp Salt, 1 tsp Black Pepper, 1 tsp Smoked Paprika, ½ tsp Garlic Powder, and a pinch of Cayenne.
2. Step-by-Step Instructions
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