For all of my years in the kitchen, I have been making mac and cheese the same way — I start with a roux on the stovetop, build a cheesy sauce, and combine it with the pasta, and then bake. And it’s delicious. But a few years ago, I finally tried the southern version and I was blown away by how good (and how easy!) it was. Southern mac and cheese uses a completely different strategy. So there’s no roux to make, no stovetop sauce… just a simple mixture of eggs and evaporated milk that gets poured over the top of the pasta and layers of cheese. And somehow that easier method makes this incredibly creamy, custardy, cheesy delight. If you haven’t tried it this way before, now’s the time!

What Ingredients Do You Need for Custard-Style Mac and Cheese?

• Elbow macaroni.
• Butter and sour cream.
• Whole milk and evaporated milk.
• Eggs.
• Sharp cheddar cheese. (Shred it yourself, it melts so much better.)
• Monterey Jack cheese.
• Salt, white pepper, garlic powder, and smoked paprika.

How Do You Make Southern-Style Mac and Cheese?

Cook the macaroni a little short of done since it will keep cooking in the oven. Drain it, put it in a baking dish, and add the butter, sour cream, and most of the cheese. Whisk the milks and eggs together and pour it over everything, give it a gentle stir, then top with the rest of the cheese and a dusting of paprika. Bake until it’s bubbly and lightly browned. Then let it rest for 10 minutes so the custard sets. I know, I know, it’s hard to wait, but in this case it really does help it set up.

What Makes It Custard-Style?

The eggs and evaporated milk bake into a soft custard that binds the macaroni and cheese together. It’s creamy but scoopable and the consistency is velvety and so delicious. It might look a little loose coming out of the oven, but give it time and it firms right up.

Why Isn’t There Any Velveeta?

Plenty of Southern cooks swear by it, and you certainly can use it if you’d like to! I went with real sharp cheddar and Monterey Jack, which gives you big cheese flavor and a great cheese pull. Shredding it yourself is worth the extra minute or two since pre-shredded cheese often has anti-caking agents that can affect texture.

Can I Reheat Leftovers?

You sure can, and they’re great reheated. A quick trip in the microwave brings it right back. (If there are any leftovers. There usually aren’t!)