mac & cheese

we love mac & cheese around here. we love this recipe in particular. i've been making it for a few years and the other day, my brother requested it for his birthday gift. so, it's been on my mind. so much so that if i had the ingredients right now, i would probably go downstairs and make me some. it's that easy.

4 T unsalted butter, plus more for baking dish

3 cups elbow macaroni

2 (12 oz) cans evaporated milk

1/3 c. skim milk

2 large eggs

1/2 t. seasoned salt

1/4 t. garlic powder

2 (8 oz) packages extra sharp cheddar, grated

1 (8 oz) package monterey jack, grated

paprika, for sprinkling (if you feel like it)

salt and pepper

preheat oven to 375. generously butter a 9x13 dish. bring large pot of water to a boil, add salt and macaroni. cook until al dente. drain and return to pot. add butter, 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 t. of salt and 1/2 t. of pepper. set aside. in another medium bowl, combine cheeses. set aside.

place 1/3 of macaroni in an even layer in the bottom of the prepared dish. cover evenly with 1/3 of cheese. repeat with remaining macaroni and cheese mixtures. pour milk mixture evenly over the top. sprinkle with paprika. bake until top layer is slightly browned--30 to 45 minutes. let stand 10 to 15 minutes before serving. note- you definitely want to give it time to cook together in the oven and i even like to let mine get almost burned. it ensures everything is melted and "set" together and it makes the top a little crispy. delish.