Ingredients
- 3 cups dry elbow macaroni
- 4 Tbsp salted butter
- 2 (370 mL/12 oz.) cans evaporated milk
- 1/3 cup milk of preference
- 2 large eggs
- 1/four tsp garlic salt
- 4 cups cheddar cheese, shredded
- 2 cups mozzarella cheese, shredded
- 1 tsp paprika
Instructions
- Bring a massive pot of water to a boil. Add salt and macaroni, and prepare dinner until al dente. Drain and go back to the pot. Add in the butter and stir till the butter is melted. Set aside.
- In a big bowl, blend collectively the evaporated milk, milk, eggs and garlic salt till fully blended. In a separate bowl, mix collectively the cheeses.
- Preheat the oven to 375°F. Lightly spray a 9×thirteen inch baking pan.
- Layer 1/three of the macaroni, then 1/3 of the cheese. Repeat with the remaining macaroni and cheese combination. Pour the milk aggregate over pinnacle. Sprinkle the paprika evenly on top.
- Bake inside the preheated oven for 25-half-hour.