Ingredients:
• 1 box elbow macaroni
• 12 oz evaporated milk (355 mL), 1 can
• 3 eggs
• 8 tablespoons unsalted butter
• 2 cups shredded cheddar cheese (200 g), divided
• 1 cup shredded mozzarella cheese (100 g)
• 2 tablespoons crumbled feta cheese
• 1 cup provolone cheese (115 g), cut into small pieces
• ½ cup shredded smoked gouda cheese (50 g)
• 4 teaspoons salt, divided
• 2 teaspoons black pepper
Directions:
• Preheat oven to 350˚F (180˚C).
• In a large pot, cook macaroni according to package directions, salting the water with 2 teaspoons of salt. Drain and return to the warm pot.
• Add butter to the warm macaroni and mix until melted. Season with the remaining salt and pepper.
• Add half of the cheddar cheese, mozzarella, provolone, gouda, and feta cheese. Mix well.
• Beat eggs and evaporated milk together and mix until fully incorporated into the macaroni.
• Transfer to a 9×13-inch (23 x 33 cm) baking dish and top with the remaining cheddar cheese.
• Bake for 40-45 minutes, until the top is nicely browned.
Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 65 minutes | Kcal: 980 kcal | Servings: 5