Southern Baked Mac and Cheese

Instructions

1. 1

   Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter. Set aside.

2. 2

   Bring a large pot of heavily salted water to a boil. Cook the elbow macaroni for 2 minutes less than the package directions indicate, so it is slightly undercooked. Drain well and set aside — it will finish cooking in the oven.

3. 3

   In a large saucepan over medium heat, melt the butter. Once melted and foamy, whisk in the flour and cook for 1 to 2 minutes, stirring constantly, until the mixture smells slightly nutty and turns a pale golden color.

4. 4

   Slowly pour in the whole milk and heavy cream in a steady stream, whisking constantly to prevent lumps. Continue to cook over medium heat, whisking frequently, for about 5 minutes until the sauce thickens enough to coat the back of a spoon.

5. 5

   Remove the saucepan from heat. Add the Velveeta cubes, 2 cups of shredded sharp cheddar, and all of the Gruyère. Stir until every piece of cheese is fully melted and the sauce is silky and smooth.

6. 6

   Season the cheese sauce with salt, black pepper, garlic powder, smoked paprika, and dry mustard powder. Stir to combine and taste, adjusting seasoning as needed.

7. 7

   In a small bowl, temper the beaten eggs by slowly whisking in 3 to 4 tablespoons of the hot cheese sauce, one spoonful at a time, to gently raise their temperature without scrambling them. Then pour the tempered egg mixture back into the saucepan and stir to fully incorporate.

8. 8