Macaroni and Cheese

Ingredients

• Salt

  Table

  1 tsp or 6g

• Macaroni

  Dry, enriched

  1 ½ cup elbow shaped or 158g

• Butter

  Unsalted

  2 tbsp or 28g

• Canned milk

  Evaporated, without added vitamin a and vitamin d

  1 can (13 oz) or 369g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  3 tbsp or 46g

• Egg

  Whole, fresh eggs

  1 extra large or 56g

• Lawry's Seasoned Salt

  Lawrys

  1 serving or 1g

• Garlic powder

  Spices

  1 tsp or 3g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ½ tsp or 1g

• Cheddar cheese

  8 oz or 227g

• Monterey cheese

  Includes Pepper Jack

  8 oz or 227g

• Paprika

  Spices

  2 tsp or 4g

Directions

1. Preheat oven to 375°F. Generously butter a 13x9-inch glass baking dish; set aside.
2. Bring a large pot of water to a boil; add salt and macaroni. Cook until al dente according to package directions.
3. Drain macaroni and return to the pot. Add butter and toss until the pasta is coated and the butter has melted; set aside.
4. In a medium bowl, whisk together evaporated milk, 2% milk, and eggs.
5. Add seasoned salt (to taste), garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper; set aside.
6. In another medium bowl, combine cheddar cheese and Monterey Jack cheese; set aside.
7. Place half of the macaroni in an even layer in the bottom of the prepared baking dish; cover evenly with half of the cheese mixture.
8. Repeat with the remaining macaroni and cheese mixture.
9. Pour the milk mixture evenly over the contents of the baking dish. Sprinkle with paprika.
10. Bake until the top layer is lightly browned, 35 to 45 minutes. Let stand 10 to 15 minutes before serving.