1️⃣ Boil the Pasta:

• In a large pot of salted water, bring to a rolling boil. Add the elbow macaroni and cook until al dente, about 7-8 minutes.
• Drain the macaroni and return it to the pot.

2️⃣ Coat the Pasta with Butter:

• Stir in the butter until melted and the macaroni is well-coated, adding a layer of richness and preventing sticking.

3️⃣ Prepare the Milk and Egg Mixture:

• In a large bowl, whisk together the evaporated milk, 1/3 cup of milk, eggs, and garlic salt until smooth and well combined.

4️⃣ Prepare the Cheese:

• In a separate bowl, combine the shredded cheddar and mozzarella cheeses.

5️⃣ Layer the Macaroni and Cheese:

• Preheat your oven to 375°F (190°C) and lightly spray a 9×13 inch baking dish with non-stick spray.
• Layer 1/3 of the buttered macaroni in the dish, followed by 1/3 of the cheese mixture. Repeat this layering twice, ending with a final layer of cheese on top.

6️⃣ Pour the Milk Mixture:

• Evenly pour the milk and egg mixture over the layered macaroni, allowing the liquid to seep through all layers.

7️⃣ Add Paprika and Bake:

• Sprinkle paprika over the top for added flavor and color (optional).
• Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.

8️⃣ Let it Cool:

• Remove from the oven and let the dish cool for a few minutes, allowing the mac and cheese to set slightly for easier serving.

9️⃣ Serve and Enjoy:

• Serve hot and enjoy the creamy, cheesy goodness with family and friends!