@southern_living: Once you’ve tried Betty Jo Melvin’s mac and cheese, there’s no going back to your old ways. Recipe below! Ingredients - 6 Tbsp. butter, cubed, plus more for baking dish - 12 oz. uncooked elbow macaroni (about 3 cups) - 1 (12-oz.) can evaporated milk - 1 cup plus 2 Tbsp. whole milk - 3 large eggs, lightly beaten - 1 1/2 oz. processed cheese (such as Velveeta), cut into 1/2-inch cubes - 1 1/2 tsp. kosher salt - 1/2 tsp. black pepper - 11 1/2 oz. pre-shredded sharp Cheddar cheese (about 3 cups), divided - 4 1/2 oz. pre-shredded mild Cheddar cheese (about 1 1/2 cups), divided Directions 1. Preheat oven to 425°F. Grease a 13- x 9-inch baking dish with butter, and set aside. 2. Prepare macaroni according to package directions for al dente. Drain and transfer to a large bowl. 3. Stir butter into hot macaroni until melted. Stir in evaporated milk, whole milk, and eggs until well combined. Fold in pro cessed cheese, salt, pepper, 2 1/2 cups of the sharp Cheddar, and 1 cup of the mild Cheddar. 4. Transfer macaroni mixture to prepared baking dish. Sprinkle evenly with remaining 1/2 cup each sharp Cheddar and mild Cheddar. 5. Bake, uncovered, in preheated oven until golden and bubbly, 45 to 50 minutes. Serve immediately. #macanrcheeserecipes #southernfoodtiktok #southernmacanandcheese #craigmelvin