We feel we can safely say that this is the best mac and cheese that you will ever eat. Don’t believe us? Give it a try.
Prep time: 20 minutes
Cook time: 55 minutes
- 1 pound medium macaroni shells
- 24 ounces cheddar cheese, shredded, 2 cups reserved for topping
- 4 1/2 cups evaporated milk
- 3 large eggs
- 1 teaspoon kosher salt
- 1 teaspoon garlic salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1/4 cup unsalted butter, cut into small cubes
Preheat oven to 350°F. Prepare a 9-by-13 inch baking dish by rubbing it with butter or spraying with cooking spray.
Bring large pot of salted water to a boil over high heat. Cook shells one-minute less than package instructions. Drain and set aside.
In a large bowl, combine evaporated milk, eggs, kosher salt, garlic salt, pepper and paprika.
Place a layer of shells in baking dish and top with shredded cheese. Repeat until all shells and cheese have been used. Pour milk mixture over shells and cheese and top with reserved 2 cups cheese. Place cubes of butter evenly on top of cheese.
Bake until cheese is golden brown and dish is bubbly, about 45 minutes. Set aside for about 25-30 minutes to cool. This also allows dish to set.
ORANGE & FIELD TIP: This recipe can easily serve a large family but it can also be cut in half. Reduce the amount of all ingredients by half, except for the evaporated milk and eggs. Use two eggs and 3 cups evaporated milk.