16 oz elbow pasta
1/2 teaspoon salt
1 cup evaporated milk
1 cup heavy cream
16 oz shredded extra sharp cheddar cheese
8 oz Mozzarella cheese
4 oz cream cheese
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
Preheat oven to 350 degrees.
Butter a casserole dish.
Fill a large pot halfway with water and bring to a boil.
Add 1/2 teaspoon salt in water.
Add pasta to boiling water and boil according to package directions. (I removed from heat 2 minute early because pasta will continue cooking in oven.)
In a mixing bowl add evaporated milk, heavy cream, all cheese except half of the cheddar, 2 eggs, and all seasonings.
Mix everything together.
Once pasta is done, drain the water and add pasta to mixing bowl.
Stir until pasta is covered with cheese and milk mixture.
Pour in casserole dish.
Top with remaining half of cheddar cheese.
Put in oven and bake for 30 – 35 minutes until cheese is melted and browned.
If cheese doesn’t brown and you want it browned, turn oven on broil. This will brown the top to your liking. Just keep an eye on it to be sure it does not burn.
Do not bake over 35 minutes. Over cooked pasta will get mushy.
Remove from oven, let cool a few minutes and enjoy!