Baked Macaroni and Cheese

Ingredients

• 1 lb elbow macaroni
• 4 tablespoons unsalted butter, cubed
• 3 large eggs
• 1 can (12 oz) evaporated milk
• 1 cup whole milk
• 1/2 cup sour cream
• 1 lb sharp cheddar cheese, shredded
• 8 oz Colby Jack cheese, shredded
• 4 oz cream cheese, softened
• 1 1/2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground mustard

Before you cook

• Heat the oven to 350 degrees Fahrenheit.
• Butter a 9-by-13-inch baking dish.
• Shred both cheeses from blocks and toss them together in a bowl, then set aside 2 cups for the top.
• Whisk the eggs, evaporated milk, whole milk, sour cream, salt, pepper, garlic powder, and ground mustard together in a large bowl.

Steps

1. Boil the macaroni in well-salted water for 6 minutes, one minute short of the package direction.
2. Drain the macaroni and return it to the hot pot.
3. Add the cubed butter and cream cheese and stir until both melt into the pasta.
4. Pour the egg and milk mixture over the macaroni and stir it through.
5. Fold in all but the reserved 2 cups of shredded cheese.
6. Scrape half the macaroni into the buttered baking dish and spread it level.
7. Scatter 1 cup of the reserved cheese over that layer.
8. Spread the rest of the macaroni on top and press it down gently.
9. Cover the surface with the last cup of cheese and dust it with the smoked paprika.
10. Bake uncovered for 40 minutes until the center is set and the edges bubble.
11. Turn on the broiler and brown the top for 2 minutes, watching it the whole time.
12. Let the dish rest for 15 minutes before cutting so the custard firms up.