Uses buttermilk in the custard for a signature Southern tang and incredibly moist texture.
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Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish with butter.
Boil the macaroni in salted water for 2 minutes less than the package directions for al dente, then drain.
In a large saucepan, melt the butter over medium heat and whisk in the flour for 1 minute to create a light roux.
Slowly whisk in the whole milk and buttermilk, simmering until the mixture thickens slightly and coats the back of a spoon.
Remove from heat and whisk in the salt, pepper, mustard powder, paprika, and cayenne.
Temper the beaten eggs by slowly adding a half cup of the warm milk mixture to them, then whisk the egg mixture back into the main pot.
Fold in 3 cups of the shredded cheddar and the cooked macaroni until the cheese is mostly melted and noodles are coated.
Pour the mixture into the prepared baking dish, top with the remaining 1 cup of cheese, and bake for 30-35 minutes until the top is golden and bubbly.
