1-First, preheat your oven to 350°F (177°C) and lightly grease a 9x13x3-inch casserole dish to prevent sticking. This sets the stage for a perfectly baked result that comes out easily. Next, reserve 1/2 cup each of shredded cheddar, colby jack, gouda, and gruyere cheeses for the topping and mix them together for an even melt.

2-Bring a gallon of water to a boil, add the 1 1/2 tablespoons of kosher salt, then toss in the 16 ounces of large elbow macaroni. Boil for 10 minutes until just under al dente, as it will soften more in the oven. Drain the pasta well to avoid watery cheese sauce.

3-In a small bowl, whisk together 1 lightly beaten large egg, 1 3/4 cups of evaporated milk or whole milk, 1 tablespoon of seasoned salt, 1 1/2 teaspoons of granulated garlic, 1 1/2 teaspoons of granulated onion, 3/4 teaspoon of ground mustard, 1/2 teaspoon of ground paprika, 1/2 teaspoon of black pepper, and 1/4 teaspoon of cayenne pepper if you want a kick. This mixture adds layers of flavor that make your mac and cheese unforgettable.

4-Now, in the same pot you boiled the pasta, melt the 1/2 cup of sliced unsalted butter over medium heat. Stir in the drained macaroni to coat it evenly, which helps the cheese cling better. Add the milk and spice mixture, then stir in the bulk shredded American cheese, cheddar, gouda, gruyere, and colby jack, saving the reserved cheeses for later.

5-Transfer the cheesy pasta mix to your prepared casserole dish and top it evenly with the reserved cheese blend. Cover the dish with foil that’s been sprayed with non-stick cooking spray to keep everything moist. Bake for 30 minutes, then remove the foil and bake uncovered for another 25-30 minutes until the top is bubbly and lightly browned.

6-Once it’s done, let it cool for 10-15 minutes before serving. This rest time helps the flavors settle and makes it easier to dish out. For more ideas on easy recipes, you might enjoy our pumpkin whoopie pies as a sweet side.