Southern Baked Mac and Cheese

Ingredients

• 1 lb elbow macaroni
• 4 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 2 large eggs, beaten
• 2 cups sharp cheddar cheese, shredded
• 1 cup Gruyère cheese, shredded
• 1 cup Velveeta cheese, cubed
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/4 tsp dry mustard powder
• 1/2 cup sharp cheddar cheese, shredded (reserved for topping)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter. Set aside.
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. 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. 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. 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. 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. 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. Add the drained macaroni to the cheese sauce and stir until every noodle is thoroughly coated. Pour the entire mixture into the prepared baking dish and spread it into an even layer.
9. Sprinkle the reserved 1/2 cup of sharp cheddar evenly over the top of the macaroni. Dust lightly with an additional pinch of smoked paprika for color.
10. Bake uncovered on the center rack for 35 to 40 minutes, until the top is golden brown, the edges are bubbling, and the center is just set. Remove from the oven and allow to rest for 10 minutes before serving so the custard can firm up slightly and hold its shape when scooped.