Southern macaroni

1 cup Whole milk.
4 tbsp Melted butter.
The Seasoning: 1 tsp Garlic powder, 1 tsp Smoked paprika, ½ tsp Salt, and ½ tsp Black pepper. Optional: A dash of dry mustard.

The Under-Boil: Boil your macaroni in heavily salted water. Drain it when it is still firm (al dente). It will finish cooking in the oven by soaking up the milk.
The Butter Toss: While the pasta is hot, toss it with the melted butter. This coats the noodles and prevents them from getting “mushy.”
The Hand-Grate (Crucial): Do not use pre-shredded cheese. It’s coated in cellulose (potato starch) to keep it from sticking, which prevents it from melting smoothly. Grate your own for that silky texture.
The Mix: In a large bowl, whisk the eggs, evaporated milk, whole milk, and seasonings. Fold in the cooked macaroni and two-thirds of your cheese mixture.
The Layer: Pour half the mixture into a greased 9×13 baking dish. Sprinkle a layer of cheese. Pour the rest of the mixture on top.
The Crown: Cover the top with the remaining cheese.
The Bake: Bake at 375°F for 30–35 minutes until the edges are bubbling and the top has those beautiful “leopard spots” of browned cheese.

The Evaporated Milk Secret: Using evaporated milk instead of just regular milk provides a concentrated dairy flavor that doesn’t “break” or become watery in the oven.
The Egg Binder: The eggs are what give Southern mac its “structure.” Without them, it’s just pasta in sauce; with them, it’s a decadent, savory custard.
The “Rest” Period: Let the pan sit for 10 minutes after taking it out of the oven. This allows the custard to set so you get those perfect, tidy scoops.