Mac and cheese
16 oz elbow pasta
16 oz cheddar cheese shredded
8 oz Mexican blend cheese shredded
1 can evaporated milk
Regular milk
Salt, garlic powder, onion powder, paprika
Butter Cook macaroni al dente. Strain and add to baking pan.
Mix in cheese shreds leaving enough in the bag for the top.
In a bowl scramble egg, add can of evap milk, salt, garlic pow, onion pow. Use evap can to measure half a can of reg milk. Blend everything together. It should smell strongly of onion and garlic. Pour this over the Mac and mix together. There should be enough liquid to see but not so much that the noodles are swimming. Top with remaining cheese, paprika and small pats of butter. Wrap in foil. Bake for 1 1/2 hours at 350°

Mac and cheese
16 oz elbow pasta
16 oz cheddar cheese shredded
8 oz Mexican blend cheese shredded
1 can evaporated milk
Regular milk
Salt, garlic powder, onion powder, paprika
Butter Cook macaroni al dente. Strain and add to baking pan.
Mix in cheese shreds leaving enough in the bag for the top.
In a bowl scramble egg, add can of evap milk, salt, garlic pow, onion pow. Use evap can to measure half a can of reg milk. Blend everything together. It should smell strongly of onion and garlic. Pour this over the Mac and mix together. There should be enough liquid to see but not so much that the noodles are swimming. Top with remaining cheese, paprika and small pats of butter. Wrap in foil. Bake for 1 1/2 hours at 350°