This recipe is a nod to tradition, yet it leaves room for your personal touch. Whether you choose to add a dash of hot sauce, a sprinkle of herbs, or a layer of crispy bacon on top, each variation brings its own character to this timeless classic. It’s the ultimate comfort food, perfect for family dinners, friendly gatherings, or just a night in when you need something to warm your heart and your stomach.
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
Directions:
- Preheat oven to 375°F. Lightly spray a 9×13 inch baking pan.
- Bring a large pot of water to a boil. Add salt and macaroni. Cook until al dente, then drain and return to the pot.
- Stir in butter until melted. Set aside.
- In a large bowl, whisk together evaporated milk, milk, eggs, and garlic salt.
- In a separate bowl, combine cheddar and mozzarella cheese.
- Layer 1/3 of the macaroni in the baking pan, followed by 1/3 of the cheese mixture. Repeat until all macaroni and cheese are used.
- Pour the milk mixture over the top. Sprinkle with paprika.
- Bake for 25-30 minutes.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes Kcal: 540 kcal | Servings: 6
