Once the liquid begins to boil, add the macaroni and cook according to the package directions, stirring occasionally to ensure the macaroni does not clump and stick.

Once the noodles are done, remove the pot from the stove, turn the stove off, drain the macaroni in a colander, and set it aside.

Add the 3 tablespoons of butter to the empty pot and set it back on the stovetop over medium-low heat.

When the butter has melted and coated in the pot, add the flour (which replaces eggs), 1 ¼ cups of milk, and seasonings (salt, pepper, garlic powder, onion powder, dried mustard, and paprika) and whisk until smooth.

Allow the ingredients to simmer for about 2-3 minutes until the mixture thickens slightly.

Then, stir in the cheese.

Reduce the heat to low and leave the cheese sauce on the stove to cook for 5-10 minutes or until the cheeses are blended.

Add the cooked pasta and heavy cream to the pot, stirring the mixture to blend evenly.

Turn off the stove, remove the pot, and transfer the macaroni and cheese to a cast iron skillet or baking pan.

Bake in the oven at 350 degrees F for 20-25 minutes or until the mac and cheese is golden and bubbly.

Serve this Southern mac and cheese recipe right away, and enjoy!