Ingredients
- 4 Tbsp. (1/2 stick) unsalted butter, plus more for baking dish
- Coarse salt and freshly ground pepper
- 3 cup elbow macaroni
- 2 (12 oz) cans evaporated milk
- 1/3 cup skim milk
- 2 lg eggs
- 1/2 tsp. seasoned salt
- 1/4 tsp. garlic powder
- 2 (8 oz) pkg extra-sharp cheddar cheese, grated
- 1 (8 oz) pkg Monterey Jack cheese, grated
- Paprika, for sprinkling
Preparation
Step 1
Preheat oven to 375°. Generously butter a 13-by-9-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
WATCH: How to Cook Pasta In a medium bowl, whisk together evaporated milk, skim 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 to 15 minutes before serving.