Baked Macaroni and Cheese

16 oz Elbow Macaroni Noodles
1/4 Stick Unsalted Butter
2 Tbsp Soft as Silk or Wondra flour
1 Quart Half and Half
16 oz Kraft Extra Sharp Cheddar
8oz Kraft Medium Cheddar 1/2 Tsp Garlic Powder
3-4  Taps Nutmeg
Sprinkle sparingly to taste Slap Ya Mamma Cajun Seasoning
1/8 Tsp Black Pepper
2 Eggs

You can use whatever combination of cheese you like, however, the particular combination above is spot on for my tastes. The medium and xtr sharp have different notes and texture so use both and use the Kraft.

Boil Noodles in salted water, remove when very al dente (I cannot stress this enough). Immediately drain noodles and rinse in cold water tossing until they are completely cool to the touch and the cooking process has stopped., set aside to drain.

In a large saucepan over medium heat, melt butter, add flour and cook using a whisk for a few minutes. leave the roux blonde, do not allow it to darken. Slowly pour in half and half while whisking, add garlic powder, nutmeg, and black pepper. Do not add the Slap Ya Mamma Cajun seasoning yet. When the mixture is heated, steaming and thickened add grated cheese a large handful at a time up to 1/3 of the cheese. and continue whisking until cheese is melted and sauce is smooth. Allow cooling for about 10 minutes. Add a little of the Slap Ya Mamma at a time in sprinkles, tasting careful not to oversalt. In a bowl crack and whip eggs, add a ladle full of cooled cheese sauce to the eggs whisking to temper. Add tempered eggs into the sauce and whisk to incorporate.

Place noodles in a nonstick or buttered casserole dish, add cheese sauce and stir together till well incorporated. Add 1/3 of cheese and stir to sink and distribute in casserole. Top the casserole with remaining cheese add a light sprinkle of garlic powder, slap ya mamma and black pepper. Bake at 350 for 30 minutes. Turn on the broiler to crisp the top of the casserole until golden brown and bubbling. Watch it the whole time. It can burn fast.

When adding the Cajun Slap Ya Mamma, be aware it has a salt content and so does your cheese, add only a little at a time until you hit that sweet spot.