Common Cuisine |

When I first tried this, I thought I had died and gone to heaven. It could easily serve as a main dish, but also makes a great choice for a potluck.

2 Tbsp butter
3 cups elbow macaroni
2 12 oz cans evaporated milk
1/3 cup milk
2 eggs
1/2 tsp seasoned salt
1/4 tsp garlic powder
1 lb (4 cups) shredded cheddar cheese
1/2 lb (2 cups) shredded jack cheese
salt and pepper

Preheat oven to 375. In a large pot, cook macaroni to al dente (barely done). Drain, and return to pot; toss with butter.

In a medium bowl, stir together milks and eggs. Add seasoned salt, garlic powder, 1 tsp salt and 1/2 tsp pepper. In another medium bowl, combine cheeses.

Layer 1/3 of the noodles in a 13″ x 9″ baking dish, cover with 1/3 of the cheese. Repeat two more times with remaining noodles and cheese. Pour milk mixture over all. Sprinkle with paprika.

Bake 35-45 minutes until top is lightly browned. Let sit 10-15 minutes before serving. Serves