Paula doesn’t mess around with fancy gruyère. She uses sharp cheddar. The good, orange stuff that screams “American classic.”
But here’s the quirky twist: She adds eggs. Yes, eggs. It sounds weird, right?
The eggs make the custard thick and silky. It turns a simple bake into a luxurious casserole. Genius.
And then there’s the butter. She doesn’t just melt it. She coats the cooked pasta in a whole stick. Then she adds another stick on top. No fear. Only faith in butter.
