Baked Mac and Cheese

1. Heat the oven to 350°F and butter a 9×13-inch baking dish.
2. Boil the macaroni in well-salted water for 2 minutes less than the package says. Drain.
3. In a large pot, melt the butter, whisk in the flour and cook 1 minute. Slowly whisk in the milk and evaporated milk. Simmer, whisking, until it thickens, about 5 minutes.
4. Take the pot off the heat. Stir in the salt, pepper, mustard, paprika, the Colby Jack and all but 1½ cups of the cheddar until smooth.
5. Whisk a ladle of the hot sauce into the beaten eggs, then stir the eggs back into the pot. Fold in the macaroni.
6. Pour into the dish and top with the remaining cheddar. Bake 30–35 minutes, until bubbling and golden. Rest 10 minutes before serving so it sets.

Allergens: milk, eggs, wheat.