Easy Baked Macaroni & Cheese

Old-school Southern baked mac and cheese skips the stovetop roux entirely. Instead of cream sauce, this method layers cooked macaroni with shredded Monterey Jack and Colby cheese, then pours beaten egg and evaporated milk over the top so the egg sets like a custard around the noodles as it bakes.

The two-cheese combo matters. Monterey Jack brings the creamy meltability while Colby contributes that orange color and slightly sharper bite. Layering with Monterey Jack in the middle and Colby on top gives you that golden brown crust everyone fights over.

Evaporated milk is the unsung hero here. Its concentrated dairy and lower water content prevents the egg custard from going watery during baking, which is the failure point of most casserole-style mac and cheese. Serve with hot collards, black eyed peas, or fried chicken for a complete soul food plate.

Pro Tips

• Cook the macaroni 2 minutes shy of al dente. It will finish cooking in the oven, and overdone pasta turns mushy in the bake.
• Shred the cheese from blocks, not pre-shredded bags. Pre-shredded cheese is coated in starch that prevents smooth melting.
• Pour the beaten egg over each layer as written. Layered egg keeps the custard distributed evenly throughout.
• Don’t overbake. Pull it when the top is golden brown and the center jiggles slightly. Residual heat finishes the set.

Variations

• Add 1 cup of shredded sharp cheddar to the cheese mix for a more pronounced bite.
• Top with crushed buttered breadcrumbs before baking for a crackly crust contrast.
• Stir in a pinch of nutmeg or cayenne to the egg mixture for a quiet warming note.