Directions
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Preheat your oven to 350°F (175°C). This ensures your macaroni and cheese gives a tremendous golden crust on top.
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Cook the elbow macaroni according to package instructions until al dente; drain and set aside. You want the pasta to retain a slight firmness to hold up against the creamy cheese sauce.
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In a large pot, melt the butter over medium heat. Allow it to bubble and foam slightly, which indicates it’s reaching that perfect melting point.
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Stir in the evaporated milk, regular milk, and garlic salt. This mixture creates a rich, flavorful base that will coat the macaroni tremendously well.
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Whisk in the eggs until combined. The eggs will help to bind the sauce together and give it a nice texture.
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Add the cooked macaroni to the cheese sauce and stir until well coated. Make sure every piece of macaroni is enveloped in that tremendous cheesy goodness.
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Transfer the mixture to a greased baking dish. A 3-quart dish works perfectly. Spread it out evenly for an even bake.
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Bake in the preheated oven for 25-30 minutes or until the top is golden and bubbly. Keep an eye on it; the visual transformation is wonderful to witness.
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Let it cool for a few minutes before serving. This helps the cheese sauce to thicken up slightly, making it easier to serve while still maintaining that creamy texture.
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