![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEcvSL5hYOxNuLWI78nqeC-fnE_3eRT8YnHOw3EP3-C-gf3LTD7MbNG3jC_jLxcUU9ktT-WjcuTbTrDPiWB9Yo5KjNlRp-7e_5P2ISb_TJw7_ylGxKMdHObrJB4tJBMC6ZJ5UH2baWKPB6_vBYhdf4vozgnyrE-HmjYSGiuwNRztB2t6xU0iJD0yv7lmBM/s320/FB_IMG_1709036846543.jpg)
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 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.
Enjoy
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