A true classic South Carolina family recipe. Cheese sauce is incredibly rich and silky. This is the best mac and cheese you'll ever eat.
Place oven rack in the center position and pre-heat oven to 350°F. Butter an oven safe 9X13 casserole dish and set aside.
Bring a pot of water to a boil and add a good 3-finger pinch of salt and a little oil, about 2 teaspoons. Make sure it's enough water to cover 1 pound of pasta.
Add pasta, stir and boil 5-6 minutes until al dente, almost tender.
While the pasta is cooking, whisk together two large eggs, 3 cups whole milk or light cream, 1 teaspoon kosher salt and ½ teaspoon black pepper in a medium bowl and set aside.
Drain the pasta, but do not rinse it. Return the pasta to the pot and adjust the heat to low. Add 3 Tablespoons of butter and both packages of shredded cheese, reserving about 4 ounces of shredded cheese for topping. Stir to combine well. The cheese will begin to melt with the heat from the pasta.
Slowly add the milk and egg mixture to the pasta and stir to combine. Add ¾ of the cubed mild cheese, reserving ¼ for the topping. Stir until well combined and a sauce comes together. Pour into the prepared buttered 9X13 baking casserole.
Top with extra shredded cheese, reserved mild cheese cubes and evenly sprinkle a little paprika over the dish. Paprika is optional.
Bake uncovered for 25-30 minutes.
Remove from the oven and reposition oven rack to top position. Return casserole to the oven and broil the top for a few minutes until golden brown and bubbly.
Keep an eye on it because the broiler can quickly burn a dish.
Remove from the oven and allow to cool a few minutes before serving.