Southern Baked Mac and Cheese in a Skillet

Southern Baked Mac and Cheese

Southern baked mac and cheese has a golden, spot-browned cheese top and a moist center that serves in soft scoops. This version bakes in a deep, round skillet, with sharp cheddar and Monterey Jack mixed through the macaroni and reserved for the top.

Eggs and evaporated milk form a filling that looks loose before baking but sets around the pasta in the oven. Check the center rather than judging by the browned top alone, then let the skillet rest before serving.

Ingredients for Southern Baked Mac and Cheese

• 10 ounces dry elbow macaroni (about 285g)
• 2 tablespoons unsalted butter, divided (about 30g)
• 1 can (12 fluid ounces) evaporated milk
• 3/4 cup whole milk
• 2 large eggs
• 8 ounces sharp cheddar cheese, freshly shredded (about 2 cups or 225g)
• 4 ounces Monterey Jack cheese, freshly shredded (about 1 cup or 115g)
• 1/2 teaspoon fine salt, plus more for the pasta water
• 1/4 teaspoon ground black pepper
• Pinch of cayenne pepper (optional)

Use a deep, oven-safe skillet with at least a 3-quart capacity and room below the rim for bubbling. Confirm that the handle is oven-safe. A similarly sized baking dish will work, though its depth may change the baking time and it will not give the casserole the same skillet presentation.

How to Bake Southern Mac and Cheese

1. Prepare the skillet: Place a rack near the center of the oven and preheat to 375°F (190°C). Grease the skillet with 1 tablespoon of the butter.
2. Cook the macaroni: Boil it in salted water until about 1 minute shy of fully tender, using the package time as a guide. Drain well, then toss the hot macaroni with the remaining tablespoon of butter.
3. Whisk the filling: In a large bowl, whisk the evaporated milk, whole milk, eggs, salt, black pepper, and optional cayenne until no streaks of egg remain. Mix the cheddar and Monterey Jack together, then reserve about 1 cup of the combined cheese for the top.
4. Assemble: Combine the macaroni and unreserved cheese in the skillet. Pour the egg-and-milk mixture over them and gently distribute it between the noodles. Scatter the reserved cheese evenly over the surface. Some liquid may still be visible.
5. Bake: Bake uncovered and start checking at 30 minutes. Expect approximately 30–40 minutes, until the edges bubble, the cheese has irregular golden-brown spots, and liquid filling does not pool near the center. If the top browns before the center sets, tent it loosely with foil and keep baking. Rotate the skillet once only if your oven browns unevenly.
6. Rest and serve: Let the skillet rest for 10–15 minutes so the filling settles, then serve in soft scoops. Use oven mitts; the handle will still be hot.

Why the Filling Looks Loose Before Baking

The egg-and-milk mixture is liquid when it goes into the skillet and sets as it bakes. Do not drain it or add flour to thicken it. Resting helps the finished casserole hold together in scoops, but it is not meant to cut into firm squares.

How to Tell When the Center Is Done

A browned cheese top can finish before the center, especially in a deeper skillet. Gently check beneath the surface near the middle: the filling should be hot and set enough that liquid custard does not pool. If using an instant-read thermometer, aim for at least 160°F (70°C) in the egg-containing center without touching the skillet. A broad, shallow vessel may finish sooner, so use these cues alongside the baking window.

Serving and Leftovers

Serve warm directly from the skillet. For a larger meal, pair it with homemade green bean casserole or Parmesan roasted Brussels sprouts.

Refrigerate leftovers promptly in a covered container and use within 3–4 days. Reheat covered portions gently until hot throughout. A small splash of milk may help if they seem dry, though the texture may be less creamy than when freshly baked.

Nutrition

Approximate nutrition per serving, based on 8 side-dish servings: 410 calories, 20g protein, 23g fat, and 32g carbohydrates. Approximate values per 100g of finished mac and cheese: 205 calories, 10g protein, 11g fat, and 16g carbohydrates. Values will vary with the cheeses used, pasta yield, and moisture lost during baking.