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Classic Southern Style Baked Mac & Cheese

Name: Classic Southern Style Baked Mac & Cheese
Ingredients: 225 g or 1/2lb Sharp cheddar (shredded); 225 g or 1/2lb Colby jack (shredded); 225 g or 1/2lb American cheese (shredded (sub velveeta)); 125 g or 1c grated parmesan; 450 g or 1lb macaroni; 3 eggs; 125 g or 1/2c sour cream; 2 12 oz or 350ml cans evaporated milk; 2 g or 1tsp black pepper; 8 g or 1 3/4tsp salt; 115 g or 1 stick unsalted butter (melted)

The classic, the legend of the potluck: Southern style Mac & cheese. The right technique and blend of ingredients keep this packed with cheesy flavor, but not greasy.

Ingredients

225 g or 1/2lb Sharp cheddar, shredded
225 g or 1/2lb Colby jack, shredded
225 g or 1/2lb American cheese, shredded (sub velveeta)
125 g or 1c grated parmesan
450 g or 1lb macaroni
3 eggs
125 g or 1/2c sour cream
2 12 oz or 350ml cans evaporated milk
2 g or 1tsp black pepper
8 g or 1 3/4tsp salt
115 g or 1 stick unsalted butter, melted

Instructions

Stir macaroni into well salted boiling water and cook per package instructions or until al dente (should still have a strong bite and not be totally soft).
Drain off water and add the noodles into a large bowl.
Mix all cheeses together into a separate bowl.
In another separate bowl make egg custard by whisking together 3 large eggs, sour cream, evaporated milk, salt and pepper.
Add egg custard, melted butter, and about 85-90% of the shredded cheese blend into the large bowl with the cooked macaroni. Gently stir together. Mixture will be very runny.
Pour cheesy noodle mixture into a 9”x13” (23x33cm) baking dish, smooth down the top, and top with reserved shredded cheeses. Bake at 375F/190C for 35-40 min until cheese on top is golden and melted.