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 :
Bring a generously sized pot of water to a boil. Add salt and macaroni, cooking until it reaches a firm yet tender consistency (al dente). Drain and return the macaroni to the pot, stirring in butter until melted, then set aside.
Combine evaporated milk, regular milk, eggs, and garlic salt in a large bowl until thoroughly mixed. In a separate bowl, blend together the various cheeses. Preheat the oven to 375°F and lightly coat a 9×13 inch baking pan with cooking spray.
Create layers in the baking pan by first placing one-third of the macaroni, followed by one-third of the cheese. Repeat this process with the remaining macaroni and cheese mixture. Pour the prepared milk mixture over the layers and evenly sprinkle paprika on top.
Bake in the preheated oven for 25-30 minutes to achieve a delicious, golden-brown finish.