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Par-Boil the Noodles Preheat your oven to 350°F. Boil your pasta in salted water for 2 minutes LESS than the package directions. It should be slightly firm (al dente) because it will finish cooking in the cheese custard. Drain and return to the pot.
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The Butter Coat Stir the melted butter into the hot noodles. This coats the pasta and prevents it from getting mushy while baking.
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The Custard Mix In a separate bowl, whisk together the evaporated milk, whole milk, beaten eggs, and all your seasonings.
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Layer the Love Grease a 9×13 baking dish. Put half of your noodles in the bottom. Sprinkle with half of your grated cheeses. Add the remaining noodles, then pour the milk and egg custard over the top.
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The Top Crust Pile the remaining cheese over the top until you can’t see the noodles.
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The Bake Bake for 35 to 45 minutes. The edges should be bubbling, and the top should have golden-brown “cheesy blisters.”
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The Set Let it sit for 10 minutes before scooping. This allows the custard to firm up so you get a clean “slice” of mac.
3 Rules for Mac & Cheese Mastery
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The Evaporated Milk: Traditional Southern recipes use evaporated milk because it has a lower water content than regular milk, leading to a creamier, more concentrated flavor that doesn’t “break” in the oven.
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The Egg Binder: The eggs are what turn the cheese sauce into a custard. Without them, the cheese will just slide off the noodles.
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The “Hand-Grating” Law: I’ll say it again—grate your own cheese! The difference in meltability and flavor is massive.
The “Soul Food” Variation
If you want it even more decadent, some families add 1/2 cup of Sour Cream to the custard mix. It adds a slight tang and makes the sauce even thicker.
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