If you want to add some Velveeta to your cheese go for it.I usually don’t use sharp cheddar as it’s firmer and doesn’t melt as smoothly. You can use a combination of cheddar and other soft cheeses if you prefer – just make sure the majority of the cheese is cheddar.Just trust me here… buy a $10 box grater from Wal-Mart and shred your own cheese. It is also harder than cheese you shred yourself so it doesn’t melt as smooth and creamy.
Pre-shredded cheese is coated with anti-clumping agents like cellulose (which is actually powdered wood pulp) which dries out your finished cooked dishes.
You absolutely MUST shred your own cheese. We’re undercooking our noodles just a smidge so they will hold up during the baking process. Use regular macaroni, jumbo macaroni, or whichever noodles you prefer best!. I prefer the jumbo macaroni noodles but I can’t always find them (when I can’t I often use ziti or cavatappi). 
if you dig into this right out of the oven the inside will be soupy.
Remove from oven then let rest 20-25 minutes before serving. Bake, uncovered for 40-45 minutes at 350 degrees or until cheese is lightly browned and dish is bubbly. Cut butter into thin pats then place them evenly on top of cheese. Sprinkle reserved 2 cups of cheese evenly over everything then pour milk mixture evenly over noodles and cheese. 
Layer noodles and cheese evenly into baking dish (aim for about 4 layers of noodles. Spray a 3-quart 13x9 baking dish with cooking spray. Combine evaporated milk, eggs, salt, pepper, mustard powder and cayenne pepper in a large bowl and mix thoroughly (make sure the eggs are well combined into the mixture). While noodles are cooking, shred cheese, reserving two cups of cheese for the top layer. Cook noodles in liberally salted water one minute less than the package instructions for al dente preparation. Because when I grew up I knew I wanted to cook it just like her! We were old enough to reach the sink) I really paid attention to how she made That is, not my default position as the rinser and dryer in the two-manĭishwashing operation my cousin, Lisa, and I were stationed at from the time When I got a little age on me and started helping out in her kitchen (cooking, 
Let me just slide in a quick note here… I’m talking about the bakedĬustard-style macaroni and cheese (sometimes called “macaroni pie”) that we make here in my part of the South, not stove-top or the kind made using a roux or béchamel sauce. Mean NOTHING – that was more delicious or more requested than her macaroni and Greasy rice all hold special places in my heart, there was nothing – and I Though her 12-layer banana cake, chicken n’ dumplings and Nanny’s Macaroni & Cheese was, hands-down, my absolute favorite of all the “custard-style” way using eggs and evaporated milk then baked to golden, My grandmother’s recipe for Southern Mac & Cheese made the traditional
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