Southern style baked mac and cheese

Shred sharp cheddar, Colby Jack and yellow American. Do not use pre-grated cheese, which is coated in starch and melts badly.

Combine the shredded cheeses and the grated parm in a medium bowl and toss.

Bring a large pot of heavily salted water to a hard boil and cook a pound of macaroni about five minutes, to a noodle with bite.

Whisk three eggs, the sour cream, the evaporated milk, black pepper and salt in a second bowl to a custard.

Drain the pasta and move it to a large bowl.

Melt the stick of butter in the empty pasta pot and add it to the pasta.

Add the custard and all but 10 to 15 percent of the cheese blend; stir with a spatula. The mixture will look soupy.

Pour into a deep nine by 13 baking dish, smooth flat and cover with the reserved cheese.

Bake at 375F for 35 to 40 minutes, until the eggs puff and the top is golden brown.

Cool 10 to 15 minutes until set, then cut into squares.