Custard macaroni and cheese

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a casserole dish with meat and cheese in it sitting on a blue tray

My sister makes macaroni and cheese that people line up to eat, and no family gathering is complete without her mac 'n cheese on the table. She nicely gave me her recipe. This is it. Sort of. As much as I can understand of what she told me. She doesn't really have a recipe, she said. The mac 'n cheese varies a bit each time she makes it. And she said her mother-in-law, from whom she learned how to make the mac 'n cheese, didn't use a recipe either. The version of mac 'n cheese my sister

a white plate topped with macaroni and cheese covered in seasoning next to a salad

With satisfying heft and bright flavor, this custard-based mac and cheese has lots going for it--as long as you can keep the eggs from scrambling. Unlike standard, saucy, béchamel-based macaroni and cheese, Southern-style macaroni and cheese is made with a cold custard, and bakes into a nearly sliceable casserole. Starting with cold custard required long baking to get the center to set, leading to overcooked edges. Trading some of the whole eggs for a yolk made the custard more resilient…

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