1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.

2. Cook the elbow macaroni according to package directions until just al dente. Drain and set aside.

3. In a large bowl, whisk together the eggs, evaporated milk, and whole milk.

4. Stir in salt, pepper, and garlic powder.

5. Add the cooked macaroni, butter, 2 cups of cheddar cheese, and all of the Colby Jack cheese. Mix until well combined.

6. Pour the mixture into the prepared baking dish and spread evenly.

7. Sprinkle the remaining ½ cup of cheddar cheese on top. Add paprika if desired.

8. Bake uncovered for 35–40 minutes, or until the top is golden brown and bubbly.

9. Let sit for 5–10 minutes before serving.

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Notes:

• For extra creaminess, add a few tablespoons of cream cheese to the milk mixture.

• You can mix in cooked bacon, jalapeños, or hot sauce for extra flavor.

• Make sure not to overcook the pasta—it will continue cooking in the oven.

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Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 8 servings

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Category: Side Dish
Method: Baking
Cuisine: Southern
Diet: Vegetarian
Keywords: southern mac and cheese, baked mac and cheese, soul food mac and cheese

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Nutrition Information (per serving):

• Serving Size: 1 cup

• Calories: 420

• Sugar: 4g

• Sodium: 390mg

• Fat: 25g

• Saturated Fat: 14g

• Unsaturated Fat: 9g

• Trans Fat: 0.5g

• Carbohydrates: 31g

• Fiber: 1g

• Protein: 17g

• Cholesterol: 95mg

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Let me know if you want a stovetop version or a spicy twist!