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Ingredients:
- 3 cups dry elbow macaroni
- 4 Tbsp salted butter
- 2 (370 mL/12 oz) cans evaporated milk
- 1/3 cup milk of choice
- 2 large eggs
- 1/4 tsp garlic salt
- 4 cups cheddar cheese, shredded
- 2 cups mozzarella cheese, shredded
- 1 tsp paprika
Directions:
- Bring a large pot of water to a boil. Add salt and macaroni, and cook until al dente.
- Drain and return to the pot.
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