Step 1: Preparation

1. Preheat Oven: Position an oven rack in the middle of the oven and preheat to 350°F (175°C).
2. Cook Macaroni: Bring a large pot of generously salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente (usually 1-2 minutes less than the suggested time). It should still have a firm bite, as it will continue cooking in the oven. Undercooking slightly is crucial to prevent mushy mac and cheese.
3. Drain Pasta: Drain the cooked macaroni thoroughly in a colander. Do not rinse it. Rinsing removes starches that help the cheese mixture adhere. You can toss the hot drained pasta with a tablespoon of butter to prevent sticking while you prepare the cheese mixture.
4. Prepare Baking Dish: Generously grease a 9×13 inch baking dish with butter.
5. Prepare Cheeses: If you haven’t already, shred all the block cheeses (sharp cheddar, mild cheddar, Monterey Jack, Muenster). Cut the Velveeta (if using) into small (about ½-inch) cubes. Combine the shredded cheeses in a large bowl and toss lightly to mix. Reserve about 1/2 to 1 cup of the shredded cheese mixture for the topping.

Step 2: Create the Cheese & Dairy Mixture

1. Combine Wet Ingredients: In a separate medium-large bowl, whisk together the half-and-half and the lightly beaten eggs until well combined.
2. Season: Whisk in the seasoned salt, kosher salt, and freshly ground black pepper. Taste cautiously (keeping raw egg in mind) or rely on measurements, adjusting later if needed (though adjusting seasoning after baking is difficult). Remember the cheeses will add saltiness.
3. Incorporate Velveeta (If Using): If using Velveeta, you can either layer the cubes directly with the pasta and shredded cheese OR gently warm the half-and-half mixture slightly (do not boil!) and whisk in the Velveeta cubes until mostly melted and smooth before combining with pasta. Layering directly is simpler and often cited. Some interpretations also involve melting the stick of butter and whisking it into the half-and-half mixture here.

Step 3: Layer the Casserole (The Patti Method)

This layering technique is characteristic of her recipe.

1. First Layer: Spread about one-third of the cooked macaroni evenly in the bottom of the prepared baking dish.
2. Cheese Layer 1: Sprinkle about one-third of the main shredded cheese mixture (the portion not reserved for the topping) over the macaroni. If layering Velveeta cubes directly, dot about one-third of them over this layer as well. Dot with small pats (about 1-2 tablespoons worth) of the butter stick.
3. Macaroni Layer 2: Add another third of the macaroni over the cheese layer.
4. Cheese Layer 2: Sprinkle another third of the main shredded cheese mixture over the macaroni. Add another third of the Velveeta cubes (if using) and dot with another 1-2 tablespoons of butter pats.
5. Macaroni Layer 3 (Final): Spread the remaining macaroni evenly on top.
6. Pour Dairy Mixture: Slowly and evenly pour the seasoned half-and-half and egg mixture all over the layered macaroni and cheese, ensuring it seeps down through the layers.
7. Final Cheese Layer: Sprinkle the reserved 1/2 to 1 cup of shredded cheese mixture evenly over the top. Dot the top with the remaining pats of butter (about 1-2 tablespoons).

Step 4: Bake to Golden Perfection

1. Bake: Carefully place the baking dish in the preheated 350°F (175°C) oven.
2. Baking Time: Bake for 30-45 minutes. The exact time can vary depending on your oven and the depth of your dish.
3. Check for Doneness: The macaroni and cheese is done when:

   • The top is beautifully golden brown and slightly crispy around the edges.
   • The cheese is melted and bubbly throughout.
   • The center appears mostly set when gently jiggled (thanks to the eggs). It shouldn’t be soupy, but it also shouldn’t be dry.

Step 5: REST! (Crucial for Texture)

1. Remove and Rest: Carefully remove the macaroni and cheese from the oven and place the baking dish on a wire rack.
2. Mandatory Rest Period: Let the macaroni and cheese rest for at least 10-15 minutes before serving. This is absolutely critical. The resting period allows the cheesy, eggy custard to fully set, making it sliceable and preventing it from being a runny mess. It also allows the flavors to meld further. Rushing this step will compromise the signature texture.

Step 6: Serve

1. Slice or Scoop: After resting, slice the macaroni and cheese into squares or use a large spoon to scoop out generous portions.
2. Serve Hot: Serve immediately and enjoy the legendary richness!