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 cheddar cheese, shredded

2 cups mozzarella cheese, shredded

1 tsp paprika

Instructions

Bring a large pot of water to a boil. Add salt and macaroni, and cook until al dente. Drain and return to the pot. Add in the butter and stir until the butter is melted. Set aside.

In a large bowl, mix together the evaporated milk, milk, eggs and garlic salt until fully combined. In a separate bowl, mix together the cheeses.

Preheat the oven to 375°F. Lightly spray a 9×13 inch baking pan.

Layer 1/3 of the macaroni, then 1/3 of the cheese. Repeat with the remaining macaroni and cheese mixture. Pour the milk mixture over top. Sprinkle the paprika evenly on top.

Bake in the preheated oven for 25-30 minutes.