Nathan's Mac-n-Cheez

This baked macaroni and cheese skips the usual flour-and-butter roux entirely. Instead it builds its sauce custard-style: eggs whisked with evaporated milk, half-and-half, and sour cream, which set as they bake into a rich, silky binder that hugs every elbow.

The cheese is where it goes big. Colby, Monterey Jack, and sharp cheddar bring flavor and stretch, while diced Velveeta melts into the kind of smooth, gooey creaminess that’s hard to fake with aged cheese alone.

A little sugar in the custard rounds out the tang of the sour cream, and cold diced butter folded through keeps it luxurious.

You reserve some shredded cheese for the top, where it bakes into a lightly browned, bubbling crust.

Bake until just golden, since the custard needs to set without drying out.

Pro Tips

• Cook the macaroni just to al dente; it keeps cooking in the oven and shouldn’t go mushy.
• Whisk the eggs fully into the dairy so the custard sets evenly, not in scrambled bits.
• Reserve enough cheese for a generous top layer, where the browned crust forms.
• Let it rest a few minutes after baking so the custard firms up for cleaner scoops.

Variations

• Add a pinch of cayenne or a swipe of mustard powder for a sharper bite.
• Top with buttered breadcrumbs for crunch.
• Stir in cooked bacon, ham, or caramelized onion for a heartier dish.