I like to make my macaroni and cheese even more by adding panko breadcrumbs on top along with fresh Parmigiano Reggiano, these are the stuff dreams are made of.
To make a lighter, less cheesy version, yet still very good pasta, boil 450 grams of pasta.
We hope you enjoy it too!The creamy taste is just right!Do you want to do two parts too?It will harden slightly the next day, let it cool down, and then seal it in a zipper bag.
3 c dried pasta
4 tsp salted butter
2 cans of evaporated milk (370 ml / 12 oz)
1/3 cup milk of your choice
2 large eggs
1/4 teaspoon garlic salt
4 c cheddar cheese
2 cups shredded mozzarella cheese
1 teaspoon paprika
Bring a pot of water to boil. Add salt and pasta and cook until done.
Drain and return to pot.
Add the butter and stir until the butter melts.
In a large bowl, whisk together the condensed milk, milk, eggs, and garlic salt.
Put the cheese in a separate bowl.
Heat oven 375 degres F .
Lightly spray 9″ * 13″ baking tray.
Add one-third of the pasta, then one-third of the cheese.
Repeat the process with the remaining pasta and cheese mixture.
Pour the milk mixture on top.
Sprinkle the chili powder evenly.
Bake in a preheated oven for 25 to 30 minutes.