Baked Southern Macaroni and Cheese

Method

1. Heat the oven to 350 degrees F (175 degrees C) and butter a 9 by 13 inch baking dish. Bring a large pot of salted water to a boil.

2. Cook the macaroni for about 1 minute less than the package directions so it stays firm, since it will keep cooking in the oven. Drain it well and set aside.

3. In a medium saucepan, melt the butter over medium heat, then whisk in the flour and cook for 1 to 2 minutes to form a smooth paste called a roux. Cook just until it smells slightly nutty but stays pale.

4. Slowly pour in the warm whole milk while whisking constantly to prevent lumps, then cook, stirring, for 4 to 5 minutes until the sauce thickens enough to coat the back of a spoon.

5. In a separate bowl, whisk the eggs with the evaporated milk, then temper them by slowly whisking in about 1 cup of the hot sauce a little at a time. This warms the eggs gradually so they do not scramble.

6. Pour the tempered egg mixture back into the saucepan and stir to combine, then remove the pan from the heat.

7. Stir in the onion powder, smoked paprika, a good pinch of salt and pepper, 2 cups of the cheddar, all of the Monterey Jack, and the Parmesan until the cheese melts into a smooth sauce.

8. Add the drained macaroni to the cheese sauce and fold gently until every noodle is coated. Taste and adjust the salt and pepper.

9. Pour half the macaroni into the buttered dish, sprinkle with 1 cup of the remaining cheddar, then top with the rest of the macaroni.

10. Scatter the last of the cheddar evenly over the top and dust lightly with a little more smoked paprika for color.

11. Bake, uncovered, for 30 to 35 minutes until the top is golden and the edges are bubbling. Let it rest for 10 minutes so it sets before scooping and serving.

Cooking times vary by equipment -- cook to temperature and to taste.