Another Mac and Cheese

Our Favorite Mac and Cheese recipe so far...

• 4 tablespoons (1/2 stick) unsalted butter, plus more for baking dish
• Coarse salt and freshly ground pepper
• 16 oz. elbow macaroni
• 2 (12-ounce) cans evaporated milk
• 1/3 cup skim milk
• 2 large eggs
• 1/2 teaspoon seasoned salt
• Pepper to taste
• 1/4 teaspoon garlic powder
• 2 (8-ounce) packages cheddar cheese, grated
• 1 (8-ounce) package Monterey Jack cheese, grated

Directions

1. Preheat oven to 375 degrees. Generously butter a 13-by-9-inch glass baking dish; set aside. Bring a large pot of water to a boil; add salt and macaroni. Cook according to package directions. Drain, and return to pot. Add butter, and toss until pasta is coated and butter has melted; set aside.
2. In a medium bowl, whisk together evaporated milk, skim milk, and eggs. Add seasoned salt, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper; set aside. In another medium bowl, combine cheeses; set aside.
3. Place 1/3 macaroni in an even layer in the bottom of prepared baking dish; cover evenly with 1/3 cheese. Repeat with remaining macaroni and cheese mixture. Pour milk mixture evenly over contents of baking dish. Bake until top layer is lightly browned, 35 to 45 minutes. Let stand 10 to 15 minutes before serving.