Categories: Side dishes
Ingredients
- 4 Tbs. (1/2 stick) unsalted butter, plus more for baking
- 3 cups elbow macaroni
- Two (12 oz.) cans evaporated milk
- 1/3 cup skim milk
- 2 large eggs
- 1/2 tsp seasoned salt
- 1/4 tsp garlic powder
- Two (8 oz.) packages extra sharp cheddar cheese, grated
- One (8 oz.) package Monterey Jack cheese, grated
- Paprika, for sprinkling
Directions
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Preheat oven to 375 degrees.
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Generously butter a 13-by-9-inch glass baking dish; set aside.
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Bring a large pot of water to a boil; add salt and macaroni.
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Cook according to package directions.
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Drain, and return to pot.
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Add butter, and toss until pasta is coated and butter has melted; set aside.
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In a medium bowl, whisk together evaporated milk, skim milk, and eggs.
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Add seasoned salt, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper; set aside.
- In another medium bowl, combine cheeses; set aside.
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Place 1/3 macaroni in an even layer in the bottom of prepared baking dish;
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cover evenly with 1/3 cheese.
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Repeat with remaining macaroni and cheese mixture.
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Pour milk mixture evenly over contents of baking dish.
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Sprinkle with paprika.
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Bake until top layer is lightly browned, 35 to 45 minutes.
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Let stand 10 to 15 minutes before serving