Ingredients
Scale
2 cups elbow macaroni
2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella or Colby Jack
2 cups whole milk
2 eggs
¼ cup unsalted butter, melted
½ tsp garlic powder
Salt and pepper to taste
Optional: ½ tsp paprika or cayenne for a little kick
Instructions
Cook Pasta: Boil macaroni in salted water until just al dente. Drain and set aside.
Make the Base: In a bowl, whisk together milk, eggs, melted butter, garlic powder, salt, and pepper.
Layer & Mix: In a greased 9×13 baking dish, layer pasta, cheeses, and milk mixture. Mix gently to combine.
Bake: Preheat oven to 350°F (175°C). Bake uncovered for 30–35 minutes until bubbly and golden on top.
Serve Hot: Let rest for 5–10 minutes before serving for best texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 450 per serving
- Fat: 27g per serving
- Carbohydrates: 32g per serving
- Protein: 17g per serving