Ingredients
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4 tablespoons unsalted butter, plus more for baking dish
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coarse salt
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fresh ground black pepper
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3 cups elbow macaroni
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2 (12 ounce) cans evaporated milk
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1/3 cup skim milk
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2 large eggs
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1/2 teaspoon seasoning salt
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1/4 teaspoon garlic powder
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1 (8 ounce) package monterey jack cheese, grated
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paprika, for sprinkling
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2 (8 ounce) packages extra-sharp cheddar cheese, grated
Instructions
- Preheat oven to 375. Generously butter a 13x9" glass baking dish; set aside. Bring a large pot of water to a boil; add salt and macaroni. Cook until aldente according to package directions. Drain, and return to pot. Add butter, and toss until pasta is coated and butter has melted; set aside.
- In a medium bowl, whisk together evaporated milk, skim milk, and eggs. Add seasoned salt, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper; set aside. In another medium bowl, combine cheese; set aside.
- Place 1/3 macaroni in an even layer in the bottom of prepared baking dish; cover evenly with 1/3 cheese. Repeat with remaining macaroni and cheese mixture. Pour m ilk mixture evenly over contents of baking dish. Sprinkle with paprika. Bake until top layer is lightly browned, 35-45 minutes. Let stand 10 to 15 minutes before serving.