Ingredient Quantity
Dry elbow macaroni 3 cups
Salted butter 4 Tbsp
Evaporated milk 2 (370 mL/12 oz) cans
Milk of choice 1/3 cup
Large eggs 2
Garlic salt 1/4 tsp
Cheddar cheese, shredded 4 cups
Mozzarella cheese, shredded 2 cups
Paprika 1 tsp
Instructions:
Cook Pasta: Bring a large pot of salted water to a boil. Add the dry elbow macaroni and cook according to package directions until it’s al dente (cooked but still firm to the bite).
Butter Pasta: Drain the cooked macaroni thoroughly and return it to the hot pot. Add the 4 tablespoons of salted butter and stir until the butter is completely melted and coats the pasta. Set the pot aside.
Prepare Milk Mixture: In a large bowl, whisk together the evaporated milk, milk of choice, large eggs, and garlic salt until fully combined.
Combine Cheeses: In a separate bowl, mix together the shredded cheddar cheese and shredded mozzarella cheese.
Preheat Oven & Prep Pan: Preheat your oven to 375°F (190°C). Lightly spray a 9×13-inch baking pan with non-stick spray.
Layer Casserole: Begin assembling the mac and cheese in the prepared baking pan:
Spread 1/3 of the buttered macaroni evenly on the bottom.
Top with 1/3 of the mixed cheeses.
Repeat these layers twice more with the remaining macaroni and cheese, ending with a layer of cheese on top.
Add Milk & Bake: Pour the prepared milk mixture evenly over the layered macaroni and cheese. Sprinkle the paprika evenly over the top of the casserole for color and a hint of flavor.
Bake: Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
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