Step 1

Bring a large pot of salted water to a rolling boil. Add 3 cups of dry elbow macaroni and cook until al dente, about 7-8 minutes. Drain and return to the pot.

Step 2

Stir in 4 tablespoons of salted butter until melted and the macaroni is evenly coated. This prevents the pasta from sticking and adds a layer of richness.

Step 3

In a large bowl, whisk together 2 cans of evaporated milk, ⅓ cup of milk, 2 large eggs, and ¼ teaspoon garlic salt until smooth and well-combined.

Step 4

In a separate bowl, mix together 4 cups of shredded cheddar cheese and 2 cups of shredded mozzarella cheese.

Step 5

Preheat your oven to 375°F (190°C). Lightly spray a 9×13 inch baking dish with non-stick spray. Layer ⅓ of the buttered macaroni in the dish, followed by ⅓ of the cheese mixture. Repeat the layers twice, finishing with a final layer of cheese on top.

Step 6

Evenly pour the milk and egg mixture over the layered macaroni and cheese, making sure the liquid seeps through all the layers.

Step 7

Sprinkle 1 teaspoon of paprika over the top (optional) for added flavor and color. Place the dish in the preheated oven and bake for 25-30 minutes, or until the top is golden and bubbling.

Step 8

Remove the dish from the oven and let it cool for a few minutes before serving. This allows the mac and cheese to set slightly, making it easier to serve.

Step 9

Serve hot and enjoy the creamy, cheesy goodness with your family and friends.