Southern Mac and Cheese

Homemade mac and cheese is often prepared with a flour-based sauce. This Southern version uses a base of eggs and half-and-half for a tasty, custardy alternative.

  • Prep:
  • Total Time:
  • Servings: 4
Southern Mac and Cheese

Source: Everyday Food, March 2009


  • Coarse salt and ground pepper
  • 1 tablespoon butter, melted, plus more for ramekins
  • 1/2 pound elbow macaroni
  • 2 cups shredded sharp cheddar (8 ounces)
  • 2 large eggs
  • 1 cup half-and-half
  • 1 small garlic clove, minced
  • 2 slices white sandwich bread, torn


  1. Set a large pot of salted water to boil. Preheat oven to 350. Butter four 10-ounce ramekins. Cook pasta 3 minutes short of al dente; drain.

  2. In a large bowl, whisk together 1 1/2 cups cheddar, eggs, half-and-half, garlic, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Add pasta, and stir to combine; divide among ramekins.

  3. In a food processor, pulse bread and melted butter until coarse crumbs form; season with salt and pepper. Dividing evenly, top pasta mixture with 1/2 cup cheddar, then sprinkle with breadcrumbs. Place ramekins on a rimmed baking sheet. Bake until mac and cheese is golden and bubbling, about 20 minutes. Let stand 5 minutes before serving.

Cook's Notes

You can also bake the mac and cheese in a shallow 1 1/2- to 2-quart baking dish. Increase the baking time to 25 to 30 minutes.


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