Not the boxed stuff — the cousin-approved, casserole-dish centerpiece of every Southern cookout. Three cheeses, a custardy interior, and a crispy golden top baked in a cast-iron skillet.
Directions
- Preheat the oven to 375°F and butter a large cast-iron skillet or 9x13 dish. Boil the macaroni 2 minutes shy of the package time and drain.
- Melt the butter in a saucepan, whisk in the flour, and cook 1 minute. Slowly whisk in the milk and simmer until it coats a spoon.
- Off the heat, whisk in the paprika, salt, pepper, dry mustard, and two-thirds of all three cheeses until melted. Temper in the beaten eggs.
- Fold the sauce into the pasta, pour into the skillet, and top with the remaining cheese.
- Bake 30–35 minutes until bubbling at the edges and golden on top. Rest 10 minutes before serving.