​The Complete Easy Baked Mac & Cheese

 

​This specific combination of evaporated milk and eggs is the secret to a classic Southern-style custard mac and cheese. It gets incredibly rich, smooth, and perfectly sliceable.

​Equipment & Prep

​Prep time: 15 minutes
​Bake time: 25–30 minutes
​Oven temp: 350°F (175°C)
​Baking dish: 9x13 inch casserole dish, greased

​Complete Ingredients List

​3 cups dry elbow macaroni
​4 Tbsp salted butter
​2 cans (12 oz each) evaporated milk
​1/3 cup whole milk (or milk of choice)
​2 large eggs
​1/4 tsp garlic salt
​1/2 tsp black pepper (optional, but recommended)
​4 cups sharp cheddar cheese, shredded (divided) Note: Always shred from a block if you want it to melt perfectly!

​Step-by-Step Instructions

​Boil the Pasta: Bring a large pot of salted water to a boil. Cook the elbow macaroni until it is just al dente (about 1-2 minutes less than the package instructions, as it will finish cooking in the oven). Drain and return to the warm pot.
​Melt the Butter: Immediately stir the 4 Tbsp of butter into the hot, drained macaroni until it’s completely melted and coating the pasta.
​Whisk the Liquid: In a separate medium bowl, whisk together the 2 cans of evaporated milk, 1/3 cup milk, 2 large eggs, and 1/4 tsp garlic salt until smooth.
​Combine: Stir about 3 cups of the shredded cheese into the warm macaroni. Then, pour the milk and egg mixture over the top. Stir everything together well. (It will look quite liquidy—that’s exactly what you want!).
​Assemble and Bake: Pour the mixture into your greased baking dish. Sprinkle the remaining 1 cup of cheese evenly over the top.
​Bake: Bake at 350°F (175°C) for 25 to 30 minutes, or until the top is golden brown and bubbly around the edges.
​💡 Tip: Let it sit for 5–10 minutes after pulling it out of the oven. This allows the custard base to set up so you get perfectly neat, cheesy scoops!