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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

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.

Reviews Add a comment

  • piasta
    19 APR, 2012
    I would prefer that the nutritional info be included with recipes. At the very least, the calorie count should be listed.
  • BoopaCA
    17 JAN, 2011
    deecop = At the top of the page, above the photo of the dish and below the name of the dish, there (usually) is a RATINGS and COMMENTS with (SEE ALL) next to it. If you click on SEE ALL next to "Comments" you'll see all the comments. Cheers!
  • deecop
    17 JAN, 2011
    It would have been nice to see all 13 comments instead of just 6 of them. I think this page needs a little tweaking.
  • MS10635162
    10 JUN, 2010
    Half and half is a light cream (the consistency of half cream and half milk) or use evaporated milk as a substitute.
  • tuppa
    14 APR, 2010
    Please could someone tell me what half and half is as I don't live in America
  • MS11675733
    23 MAR, 2009
    My family did not care for this. The garlic was overpowering and the texture didn't lend itself well to mac
  • EWjunk
    17 MAR, 2009
    I didn't care for this. I baked it for 20 mins in one casserole and it was just too dry for my taste. I prefer homemade mac with a traditional, creamy cheese sauce. Also, I thought the garlic was a "flavor bully" - it overwhelmed the delicate flavors of the eggs and cheddar. Besides, as a proud North Carolinian, I can tell you garlic is not a traditional ingredient in "southern" mac and cheese. Maybe it's "southern NY Mac
  • CiaNahac
    10 MAR, 2009
    Another winner! Just finished eating this for dinner with the cheddar topped Classic Meatloaf, and it was delicious. We loved the thicker texture. The garlic amount tasted just right, too, not so garlicky that my kids noticed, but zippy enough that my husband and I did. The only think I will change for next time -- It needed more salt to bring out the cheesy taste. I would use 1-1/2 tsp of salt in this recipe next time.
  • PansyT
    7 MAR, 2009
    Yes! Mea culpa. I had the wrong number in my head, and should have looked it up. Thanks for the correction.
    4 MAR, 2009
    I beg to differ. Half and Half is only 10% cream.