Southern Mac and Cheese

 

• 1 pound Elbow macaroni
• 2 cups Whole milk
• 2 l Eggs
• 16 ounces Shredded extra sharp Cheddar cheese (4 cups)
• 1/2 cup Unsalted butter (melted)
• 8 ounces Shredded Colby Jack cheese (2 cups)

1. Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente. Transfer to a collander and rinse under cold water to stop cooking. Set aside.
2. In a large bowl whisk milk and eggs. Add cooked macaroni, half of the Cheddar cheese, melted butter, 1 1/2 teaspoons salt, 1/2 teaspoon black pepper and stir until well combined.
3. Add half the macaroni mixture to a 13"x9" baking dish in an even layer. Sprinkle 1 1/2 cups of the Colby Jack evenly on top. Spread remaining macaroni mixture on top in an even layer. Cover with aluminum foil and bake on middle rack ov oven for 20 minutes.
4. Remove from oven. Carefully remove aluminum foil and discard. Top the macaroni with the remaining 2 cups of sharp Cheddar and 1/2 cup of Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden brown to burnt fairly quickly, so keep a close eye on it.)
5. 1. Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.