Ingredients:

  • 1 lb elbow macaroni
  • 1 tbsp salt
  • 1 tbsp olive oil
  • 24 oz 2% evaporated milk
  • 2 large eggs
  • 4 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp dry mustard
  • 0.5 tsp black pepper
  • 16 oz extra sharp cheddar cheese, freshly grated
  • 8 oz monterey jack cheese, freshly grated
  • 4 oz low-moisture mozzarella cheese, shredded

Instructions:

  1. Preheat your oven to 175°C (350°F). Grease a 9x13 inch ceramic baking dish with butter or non-stick spray.
  2. Bring a large pot of water to a boil with 1 tablespoon of salt. Cook the elbow macaroni until just shy of al dente. Drain and toss with 1 tablespoon of olive oil to prevent sticking.
  3. In a heavy-bottomed saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes to create a light roux, ensuring it doesn't brown.
  4. Slowly whisk in the evaporated milk, smoked paprika, onion powder, garlic powder, and dry mustard. Simmer for 3-5 minutes until the mixture slightly thickens.
  5. In a small bowl, lightly beat the two eggs. Temper the eggs by slowly pouring a half-cup of the warm milk mixture into the eggs while whisking constantly. Once combined, pour the egg mixture back into the saucepan.
  6. Reduce heat to low and stir in approximately two-thirds of the grated cheddar and monterey jack until fully melted and smooth.
  7. Combine the cooked macaroni with the cheese sauce in the large pot, stirring until every noodle is coated.
  8. Pour half of the macaroni into the prepared baking dish. Sprinkle with half of the remaining cheese. Top with the rest of the macaroni and the remaining cheddar, monterey jack, and mozzarella. Dust with a pinch of extra paprika.
  9. Bake for 40 minutes until the top is mahogany-colored and bubbly. Let rest for 10 minutes before serving to allow the custard to set.