Ingredients:
- 3 cups dry elbow macaroni
- 4 Tbsp salted butter
- 2 (370 mL/12 oz) cans evaporated milk
- 1/3 cup milk of choice
- 2 large eggs
- 1/4 tsp garlic salt
- 4 cups cheddar cheese, shredded
- 2 cups mozzarella cheese, shredded
- 1 tsp paprika
Directions:
- Boil water, add salt, cook 3 cups macaroni until al dente. Drain, return to pot, add 4 Tbsp butter, stir until melted.
- In a bowl, mix 2 cans evaporated milk, 1/3 cup milk, 2 eggs, 1/4 tsp garlic salt.
- In another bowl, mix 4 cups cheddar cheese and 2 cups mozzarella cheese.
- Preheat oven to 375°F, prepare a 9×13 inch baking pan with spray.
- Layer macaroni and cheese mixture in the pan, starting and ending with macaroni.
- Pour milk mixture over layered macaroni and cheese.
- Sprinkle 1 tsp paprika on top.
- Bake 25-30 minutes.