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Grandma's Southern Mac and Cheese

This is my grandmother's macaroni and cheese recipe that we all crave and only get to have twice a year, if we play our cards right. Fairly simple and straightforward. The key is cooking time more than anything.
Print Recipe
Prep Time 15 minutes
Cook Time 33 minutes
Total Time 48 minutes
Course lunch/dinner
Cuisine American
Servings 20 people
Calories 9556.4 kcal

Equipment

  • 1 Large Pot For cooking macaroni
  • 1 5-Quart Baking Dish Or similar size, for assembling and baking
  • 1 Mixing Bowl For whisking liquid ingredients
  • 1 Whisk For combining milk, eggs, and mustard
  • 1 Strainer For draining cooked macaroni

Ingredients
  

Main

  • 1 pound elbow macaroni
  • 4 pounds Cheddar cheese sliced
  • 1 ½ cups milk
  • 5 eggs or more to taste
  • 1 tablespoon yellow mustard
  • ground black pepper to taste

Instructions
 

  • Gather all ingredients. Preheat oven to 300 degrees F (150 degrees C). Allrecipes/Qi Ai
  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain. Allrecipes/Qi Ai
  • Layer some of the macaroni in a 5-quart baking dish; top with a layer of Cheddar cheese. Continue layering macaroni and Cheddar cheese into the dish, ending with a Cheddar cheese layer. Allrecipes/Qi Ai
  • Beat milk, eggs, and mustard together in a bowl; pour over macaroni mixture, ensuring milk mixture gets to all of the macaroni. Allrecipes/Qi Ai
  • Bake in the preheated oven until cheese is melted and just before cheese around the sides gets crisp, 20 to 25 minutes. Season with black pepper. Allrecipes/Qi Ai
  • Enjoy! Allrecipes/Qi Ai

Notes

For optimal flavor and texture, use a sharp, good-quality aged Cheddar cheese, ideally grated yourself rather than pre-sliced for better melt. While the recipe calls for sliced cheese, grating allows for a more even distribution and smoother melt. Ensure your macaroni is al dente, as it will continue to cook in the oven; overcooked pasta will result in a mushy texture. The mustard acts as a flavor enhancer, subtly boosting the cheese notes without making the dish taste like mustard. Pay close attention to the baking time; the goal is melted cheese and a custardy sauce, not a dry casserole. A water bath can help prevent the egg from curdling and ensure a silkier texture, though this recipe is designed to be more rustic. Consider adding a touch of cayenne or a pinch of nutmeg for a subtle warmth.