Grandma’s Southern Mac and Cheese
👩🍳 Step-by-Step Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray. 🥣
- Boil the Pasta: Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook until just al dente (about 1–2 minutes less than package instructions, as it will finish cooking in the oven). Drain thoroughly and return the pasta to the warm pot. 🫕
- Butter the Macaroni: Immediately pour the melted butter over the hot macaroni. Toss gently until the pasta is completely coated. This creates a barrier that keeps the noodles from absorbing too much liquid and getting mushy! 🧈
- Mix the Custard: In a medium bowl, whisk together the beaten eggs, evaporated milk, whole milk (or heavy cream), salt, black pepper, garlic powder, and paprika until smooth. 🥛🌪️
- Layer the Cheese and Pasta: Set aside 1 ½ cups of your shredded Cheddar/Colby Jack blend for the final top layer. Stir the remaining cheeses directly into the warm, buttered macaroni. 🧀
- Assemble and Pour: Transfer the cheesy macaroni mixture into your prepared 9×13-inch baking dish, spreading it out evenly. Pour the milk and egg mixture carefully over the pasta, ensuring it gets into all the nooks and crannies.
- The Ultimate Crust: Scatter the reserved 1 ½ cups of cheese evenly across the top to create a thick blanket of cheese. Dust with a tiny pinch of extra paprika for color. 🌟
- Bake to Golden Perfection: Bake uncovered for 35–40 minutes until the edges are bubbling fiercely and the top cheese layer is beautifully melted, golden-brown, and slightly crisp around the corners. ⏳
- Rest and Serve: Let the dish rest for 10–15 minutes before digging in. This crucial step allows the custard base to set up properly so you get clean, rich scoops! 🍽️
