- 6
Ingredients
- 4 Tbsp. butter, plus more for baking dish
- Coarse salt & freshly ground pepper
- 3 cups elbow macaroni
- 2 (12 ounce) cans evaporated milk
- 1/3 cup skim milk
- 2 large eggs
- ½ Tsp. seasoned salt
- ¼ Tsp. garlic powder
- 2 (8 ounce) packages extra sharp cheddar cheese, grated
- 1 (8 ounce) package Monterey Jack cheese, grated
- Paprika, for sprinkling
Preparation
Step 1
Preheat oven to 375 F.
Generously butter a 13 x 9 inch glass baking dish; set aside. Bring a large pot of water to a boil; add macaroni. Cook until al dente according to package directions. Drain and return to pot. Add butter & toss until pasta is coated and butter has melted; set aside.
In a medium bowl, whisk together evaporated milk, skim milk and eggs. Add seasoned salt, garlic powder, 1 Tsp. salt, and ½ Tsp. 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, 35-45 minutes. Let stand 10-15 minutes before serving.