Ingredients:
- 3 cups dry elbow macaroni
- 4 tablespoons salted butter
- 2 (370 mL/12 oz) cans evaporated milk
- 1/3 cup milk of your choice
- 2 large eggs
- 1/4 teaspoon garlic salt
- 4 cups shredded cheddar cheese
- 2 cups shredded mozzarella cheese
- 1 teaspoon paprika
Instructions:
- Cook the Macaroni: Begin by boiling a large pot of salted water. Add the elbow macaroni and cook until it reaches an al dente texture. Drain the water and return the macaroni to the pot.
- Melt the Butter: Add the butter to the hot macaroni and stir until fully melted. Set aside.
- Prepare the Milk Mixture: In a large bowl, whisk together the evaporated milk, regular milk, eggs, and garlic salt until the ingredients are well combined.
- Mix the Cheeses: In a separate bowl, combine the shredded cheddar and mozzarella cheeses.
- Assemble the Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Start by layering 1/3 of the macaroni into the dish, followed by 1/3 of the cheese mixture. Repeat this process until all the macaroni and cheese are layered.
- Add the Milk Mixture and Paprika: Pour the milk mixture evenly over the layered macaroni and cheese. Sprinkle paprika across the top for a dash of color and flavor.
- Bake: Place the dish in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and golden on top.
- Serve and Enjoy: Once baked, remove the dish from the oven and let it cool slightly before serving.