MACARONI AND CHEESE

By burganblonde

Ingredients

• 4 tablespoons unsalted butter, plus more for baking dish.
• Salt
• Pepper
• 3 cups elbow macaroni
• 3 (12 ounce) cans evaporated milk
• 2/3 cup whole milk
• 2 large eggs
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon garlic powder
• 2 (8 ounce) packages extra-sharp cheddar cheese, grated
• 1 (8 ounce) package Monterey Jack cheese, grated
• Paprika, for sprinkling

Details

Adapted from marthastewart.com

Preparation

Step 1

Preheat oven to 375 degrees.

Generously butter a 13x9 inch glass baking dish; set aside.

Bring a large pot of water to a boil; add salt and macaroni. Cook until al dente according to package directions. Drain, and return to pot. Add butter, and toss until pasta is coated and butter has melted; set aside.

In a medium bowl, whisk together evaporated milk, whole milk, and eggs. Add seasoned salt, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper; set aside.

In another medium bowl, combine cheeses; set aside.

Place 1/3 macaroni in an even layer in the bottom of prepared baking dish; cover evenly with 1/3 cheese. Repeat with remaining macaroni and cheese mixture. Pour milk mixture evenly over contents of baking dish. Sprinkle with paprika.

Bake until top layer is lightly browned, 35 to 45 minutes.

Let stand 10 minutes before serving.