Classic Southern Baked Macaroni and Cheese

1.Preheat your oven to 175°C and grease a 9x13 inch baking dish with butter.

2.Bring a large pot of salted water to a boil and cook the macaroni for 2 minutes less than the package directions for al dente; drain and set aside.

3.In a large saucepan, melt the butter over medium heat, then whisk in the flour and cook for 1-2 minutes until golden and fragrant to create a roux.

4.Gradually whisk in the warm milk and heavy cream, cooking until the mixture thickens enough to coat the back of a spoon.

5.Remove the sauce from the heat and stir in the smoked paprika, dry mustard, cayenne, salt, and black pepper.

6.Fold in 3 cups of the cheddar and 1.5 cups of the Gruyère, stirring until completely melted and smooth.

7.Temper the beaten eggs by adding a small ladle of the hot cheese sauce into the eggs while whisking constantly, then pour the egg mixture back into the main cheese sauce.

8.Combine the cooked macaroni with the cheese sauce, stirring until every noodle is thoroughly coated.

9.Pour the mixture into the prepared baking dish and top with the remaining cheddar and Gruyère.

10.Bake for 30 to 35 minutes until the edges are bubbling and the top is golden brown and crispy, then let rest for 10 minutes before serving.