Grandfather's Macaroni and Cheese

 For years Hazel's Macaroni and Cheese recipe was all that was allowed on the table, but Grandfather felt it was time for a change and came up with this, a "new and improved" but slightly more complicated recipe. 

 

Ingredients

• 4 tablespoons (1/2 stick) unsalted butter, plus more for buttering the dish
• 3 cups (3/4 pound) dry elbow macaroni
• 2 cans (12 ounces each) evaporated milk
• 1/3 cup whole milk
• 2 eggs
• 2 teaspoons seasoned salt (Lawry's)
  
• 1 teaspoon garlic powder
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 4 cups (1 pound) extra-sharp cheddar cheese, grated
• 2 cups (1/2 pound) Monterey Jack cheese, grated
• paprika, for sprinkling

 

1. Bring a large pot of salted water to a boil. 
2. Add the macaroni and cook according to package directions until al dente. 
3. Drain well and return the pasta to the pot. 
4. Add the butter and toss until the pasta is coated and butter has melted. 
5. Set aside.
6. In a bowl, whisk together the evaporated milk, whole milk and eggs. 
7. Stir in the seasoning salt, garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper.
8. In another bowl, combine cheddar and Monterey Jack cheese.
9. Spread one-third of the macaroni in an even layer in the bottom of a buttered 13x9-inch baking dish and cover evenly with one-third of the cheese. 
10. Repeat with the remaining macaroni and shredded cheeses. 
11. Pour the milk mixture evenly over the contents of the baking dish, sprinkle with paprika.
12. Bake in a preheated 375-degree F oven until the top layer is lightly browned, about 40 to 45 minutes. 
13. Let stand 10 to 15 minutes before serving.