Mac and Cheese evaporated milk recipe

Serves 6

Ingredients

1. 4 tablespoons butter, plus more for baking dish
2. salt and pepper, to taste
3. 3 cups elbow pasta
4. 2 (12-ounce) cans evaporated milk
5. 1/3 cup skim milk
6. 2 large eggs
7. ½ teaspoon seasoned salt
8. 1 clove garlic, minced (original recipe called for garlic powder)
9. 2 (8-ounce) packages sharp cheddar cheese, grated
10. 1 (8-ounce) package Monterey Jack cheese, grated
11. Paprika, for sprinkling

Instructions

1. Preheat oven to 375 degrees F. Generously butter a 13x9 inch glass baking dish and set aside.
2. Bring a large pot of water to a boil then add salt and pasta. Cook pasta until just under al dente. Drain and return to pot. Stir in butter until all the noodles are coated; set aside.
3. In a large bowl, whisk together evaporated milk, skim milk, and eggs. Add seasoned salt, garlic, salt and pepper; set aside.
4. Place 1/3 noodles in an even layer in the prepared baking dish; cover with 1/3 cheese. Repeat with remaining noodles and cheese. Pour milk mixture evenly over pasta. Sprinkle top lightly with paprika.
5. Bake until top layer is lightly golden, 35 to 45 minutes. Let stand 10 to 15 minutes before serving.