Indulge in this baked mac and cheese recipe from scratch featuring cheddar, Monterey jack, and mozzarella. This recipe uses no roux! It's decadent and comforting, and an absolute must-try for anyone looking to savor a taste of the South.


pasta mild cheddar, cheese Monterey jack cheese sharp cheddar cheese mozzarella cheese evaporated milk half & half eggs kosher salt ground black pepper seasonings, if desired (paprika, garlic powder, onion powder, ground mustard, cayenne, etc). 


First things first, let's get that oven going! Preheat it to 350°F (175°C).

Preheat the Oven


Cook pasta according to the package instructions, but keep an eye on it and aim for that perfect al dente texture. Usually, it takes around 8-10 minutes. Once your noodles are cooked to perfection, drain it and set it aside.

Cook the Macaroni


In a large bowl, beat all three eggs until they get frothy. Add the evaporated milk to the beaten eggs and give it a good mix. Pour in the half & half and keep mixing until everything blends together well.

Add Eggs and Dairy


Add all your shredded cheeses into the mixture, but save 1/2 cup of sharp cheddar and 1/2 cup of Monterey jack for later. Gently fold in the cooked pasta into the cheesy mixture. Season with salt, pepper, etc.

Add Cheese and Pasta


Spray baking dish with non-stick cooking spray. Transfer macaroni mixture to the greased baking dish. Sprinkle the reserved cheddar and Monterey jack on top. Bake at 350°F, uncovered, for about 40 minutes.

Layer and Bake


Allow it to sit for 5-10 minutes before serving. This helps it set and cool a bit.

Serve & Enjoy

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