Step 1

Heat the oven to 375 degrees. Set a pot of salted pasta water to boil. Mix all shredded cheeses together in a medium bowl. Once mixed, separate the cheese mixture into two equal portions and set aside.

Step 2

In a small saucepan, melt the butter over low-medium heat, about 3 minutes. Stir in the minced onion, garlic and thyme leaves. Let that come to a bubble, turn off the heat, then stir in the salt, curry powder and pepper. Taste it for yumminess, set aside.

Step 3

Boil the pasta until al dente, according to package directions. Some say 8 minutes, some say 9 minutes, but you want it al dente. Once cooked, strain the pasta and run under cold water to stop the cooking process. Once the pasta is cool, mix the pasta with the butter mixture in a large bowl. Set aside.

Step 4

In a separate bowl, whisk together your eggs and evaporated milk. Combine half your cheese mixture into the milk and egg mixture.

Step 5

Add your buttered pasta mixture to the cheese, milk and egg mixture and mix well to combine, so that the pasta is fully coated. It will be wet but not drowning. As the cheese melts into it during baking, you'll get a nice saucy, glazed pasta.

Step 6

In an 8-inch cake pan or standard casserole pan lined with parchment, add half of the pasta mixture in an even layer, pressing it into the dish with a spatula. Then put an even layer of the remaining cheese-only mixture on top, again pushing down as you go. Repeat with the remaining pasta mixture and cheese mixture. Pile on the cheese mixture, using as much as you can; you might have a little leftover. Place the entire dish on a foil-lined baking sheet (so that it catches any spillage) and bake in the oven until the eggs are set and the crust is browned, about 30 to 40 minutes. Turn to broil for the last 5 minutes for a dark brown crust. Let cool to just above room temperature before serving.