Sinfully Good Southern Mac & Cheese

There is absolutely nothing, we repeat: nothing, better than mac and cheese. The only thing that’s better than mac and cheese is baked mac and cheese. Millie Peartree’s famous baked mac and cheese is absolutely divine, and we highly recommend that you make it as soon as you can.

Some things to keep in mind while you’re making it: make sure that your pasta is cooked al dente. Don’t overboil it, otherwise when you bake it, it will become very mushy.

Layer your baked mac and cheese like a lasagne. As Millie suggests, you should pour on a whole layer of cheese between the layers of pasta.

Last but not least, make a custard by whisking together eggs and milk. Pour this over your assembled mac and cheese before you put it in the oven. We promise that this is a total game changer and you’ll never look back.

What You Need

1 pound macaroni, whichever shape you choose

1 stick of butter

4 cups extra sharp cheddar, divided

2 cup Colby jack-cheddar blend

3 eggs

2 cups whole milk

salt and pepper to taste

What To Do

Preheat your oven to 350 degrees F and then grease a large baking dish that is deep enough to accommodate all of your layers. Bring a pot of salted water to a boil and cook the macaroni until it is al dente. Drain and then set the pasta aside.

Mix cooked pasta and butter and add salt and pepper in as you wish. Mix in 2 cups of the cheddar cheese.

Put half of the macaroni mixture into the baking dish. Sprinkle in the Colby jack cheddar mix over the pasta mixture and then layer with another layer of pasta like you’d make a lasagne.

In a separate bowl, beat together the milk and eggs and then pour the mixture over the pasta dish. Cover the dish with aluminum foil and bake for about 25-35 minutes.

Do not over bake. Remove the dish from the oven. Turn on your broiler. Sprinkle the top of the dish with the remaining cheddar and then broil until the top cheese layer is golden.

Enjoy your delicious baked mac and cheese!