MACARONI AND CHEESE

MACARONI AND CHEESE

Ingredients
4 tablespoons unsalted butter, plus more for baking dish
Coarse salt
3 cups elbow macaroni
2 (12-ounce) cans evaporated milk
1/3 cup skim milk
2 large eggs
1/2 teaspoon seasoned salt (recipe below)
1/4 teaspoon garlic powder
Freshly ground black pepper
2 (8-ounce) packages extra-sharp cheddar cheese, grated
1 (8-ounce) package Monterey Jack cheese, grated
Paprika, for sprinkling

Preheat oven to 375 F. 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 until al dente according to package directions. Drain, and return to pot. Add butter, and toss until pasta is coated and butter has melted; set aside.

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.

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. Sprinkle with paprika. Bake until top layer is lightly browned, 35 to 45 minutes. Let stand 10 to 15 minutes before serving.

For the seasoned salt:
Ingredients
1 tablespoon coarse salt
1 teaspoon freshly ground black pepper
1 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon granulated onion
1/4 teaspoon granulated sugar

Combine all ingredients in a small bowl and mix well.

Use as needed.

Can be stored in air-tight container or shaker for up to 6 months.