Southern Baked Mac and Cheese
Ingredients
Kosher salt
1 pound elbow macaroni
5 large eggs
3 1/2 cups heavy cream
2 1/2 teaspoons Cajun seasoning
1/2 teaspoon ground mustard
1/4 teaspoon ground nutmeg
1 pound sharp Cheddar, shredded
1 pound whole-milk mozzarella, shredded
1 pound Gouda, shredded
Directions
Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil.
Cook the macaroni according to the package directions until 3 minutes less than fully cooked. Drain and rinse under cold water until cooled; drain well. Add the cooked pasta back to the pot.
Put the eggs, heavy cream, Cajun seasoning, ground mustard, nutmeg and a big pinch of salt in a medium bowl and whisk to combine. Pour over the cooked pasta and stir to combine.
Toss together the Cheddar, mozzarella and Gouda in a large bowl. Add the cheeses to the pot and stir to evenly combine. Transfer the mixture to a 9-by-13-inch baking dish.
Bake until the center of the mac and cheese is set and the top is golden brown, 60 to 70 minutes. Let cool about 10 minutes before serving.
