Step 1

Preheat the oven to 350 degrees F. Grease the inside of a 9-by-13-inch baking dish with butter.

Step 2

Cook the macaroni to al dente according to the package directions in boiling salted water. Drain the pasta and return to the pasta pot or pour into the prepared baking dish. Add the butter and stir until combined.

Step 3

Whisk together the evaporated milk, heavy cream, eggs, garlic powder, salt and pepper in a large bowl; add to the macaroni. Set aside 1 cup shredded extra-sharp Cheddar for the top. Stir in the remaining shredded cheese and cubed cheese. Sprinkle the reserved shredded cheese evenly over the top.

Step 4

Cover the dish with aluminum foil (coat the underside with nonstick cooking spray). Bake until the pasta is bubbly, about 40 minutes. Uncover and bake until the cheese is browned, 15 minutes longer. Remove from the oven and let stand 15 minutes before serving.