Ingredients:

  • 16 oz elbow macaroni
  • 2 tbsp unsalted butter
  • 2 cups evaporated milk
  • 1 cup heavy cream
  • 2 large eggs
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika
  • 3 cups sharp Cheddar cheese, freshly shredded
  • 2 cups smoked Gouda, freshly shredded
  • 1/2 cup Parmesan cheese, finely grated

Instructions:

  1. Preheat the oven to 350°F (180°C).
  2. Bring a large pot of salted water to a boil. Add 16 oz elbow macaroni and cook for 2 minutes less than the package instructions so the pasta remains slightly firm. Drain and set aside.
  3. In a large mixing bowl, whisk together 2 cups evaporated milk, 1 cup heavy cream, 2 beaten eggs, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika until the mixture is smooth and pale yellow.
  4. Stir 3 cups of the shredded sharp Cheddar cheese into the liquid custard. Gently fold in the drained macaroni until every noodle is submerged.
  5. Grease a 9x13 inch baking dish with 2 tbsp unsalted butter.
  6. Pour the macaroni mixture into the prepared dish and top evenly with the 2 cups of shredded smoked Gouda and 1/2 cup of finely grated Parmesan cheese.
  7. Bake for 30-35 minutes until the edges are bubbling, the top has formed a golden-brown crust, and the internal temperature reaches 160°F (71°C).
  8. Remove from the oven and let the dish rest for 10 minutes to allow the custard to set before slicing into squares.