Baked Macaroni and Cheese

Bring a large pot of salted water to a boil over high heat.

Add the elbow macaroni and cook until al dente, about 7–8 minutes.

Then 8 min of waiting

Drain the macaroni in a colander and transfer to a large mixing bowl.

In a separate bowl, whisk together the egg, evaporated milk, seasoned salt, black pepper, ground mustard, and cayenne pepper until fully combined.

Pre-heat the oven to 375°F (190°C).

Add the cubed butter and sour cream to the warm macaroni, stirring until melted and distributed.

Pour in the prepared custard mixture and stir well.

Add a portion of the shredded cheese mixture, cubed Velveeta, and a splash of whole milk, stirring until evenly incorporated.

Spread half of the macaroni mixture into a buttered baking dish.

Top with an even layer of shredded cheese.

Add the remaining macaroni mixture over the cheese layer.

Top with the remaining shredded cheese, including grated mozzarella and cheddar, then sprinkle with chopped parsley and smoked paprika.

Cover the baking dish tightly with aluminum foil and bake for 20 minutes.

Then 20 min of waiting

Remove the aluminum foil and bake uncovered until the cheese is melted and bubbly, another 20 minutes.

Then 20 min of waiting

Remove from the oven and let rest for 5–10 minutes before serving.