I saw a Southern (gay?) man on TikTok saying that this was the way to make mac and cheese. I jotted down most of what he said in my notes; but now the link to the video itself is broken. Doh! So I’ve done a lot of research trying to figure out how I’m going to make mac & cheese this year and I think this is it!
I’ve decided I’m using evaporated milk, not a roux; I’m not using American cheese or Velveeta; I am using eggs.
16oz elbow macaroni
1c evaporated milk
1c heavy cream
4oz cream cheese
1/2t smoked paprika
1t onion powder
2t garlic powder
1/2t mustard powder
1/2t black pepper
8oz sharp cheddar cheese, shredded
8oz colby jack cheese, shredded
8oz mozzarella cheese, shredded
2 large eggs, beaten
Generously butter the 9×13″ baking pan. Cook the pasta in chicken broth, but make sure it’s slightly under cooked (not even al dente). Otherwise it will get mushy when we bake it! Combine all your cheeses – but save half the cheddar and half the colby jack to sprinkle on top.
Mix the milk and cream cheese in a sauce pan; combine to melt the cream cheese. Remove from heat and add the sugar & seasonings. Add shredded cheese (reserving half the colby and half the cheddar for the top). You’re not trying to get the cheese to melt, that will happen in the oven. Stir in the 2 beaten eggs, then combine with your boiled macaroni.
Pour into the baking dish and top with reserved cheese. Sprinkle with a little smoked paprika and some chopped parsley.
Bake for 35 minutes at 350°. Don’t overbake or the macaroni will become mushy and the cheese sauce will get dry. Let cool for 10 minutes before serving.