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 shredded cheddar cheese
- 2 cups shredded mozzarella cheese
- 1 tsp paprika
Preparation:
1) Cook the Macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente. Drain and return to the pot. Add the butter and stir until melted. Set aside.
2) Prepare the Milk Mixture: In a large bowl, whisk together the evaporated milk, milk of choice, eggs, and garlic salt until fully combined.
3) Combine the Cheeses: In a separate bowl, mix the shredded cheddar and mozzarella cheeses.
4) Assemble the Dish: Preheat the oven to 375°F. Lightly grease a 9×13 inch baking pan. Layer 1/3 of the macaroni, followed by 1/3 of the cheese mixture. Repeat the layers, ending with the cheese on top.
5) Bake to Perfection: Pour the milk mixture evenly over the layered macaroni and cheese. Sprinkle paprika on top. Bake for 25-30 minutes, or until the top is golden and bubbly.
6) Serve and Enjoy: Let it cool for a few minutes before serving. This creamy, cheesy mac and cheese is perfect for family dinners, potlucks, or as a comforting side dish!
