1-Preheat your oven: First, preheat your oven to 350°F and lightly grease a 9x13x3-inch casserole dish. This sets the stage for even baking and that perfect golden top.

2-Boil pasta: Next, bring 1 gallon of water to a boil, add 1 1/2 tablespoons kosher salt, stir in 16 ounces large elbow macaroni, and boil for 10 minutes until just under al dente. Drain it well to avoid watery results.

3-Prepare milk and seasoning mixture: In a bowl, whisk 1 lightly beaten large egg, then add 1 3/4 cups evaporated milk or whole milk, 1 tablespoon seasoned salt, 1 1/2 teaspoons granulated garlic, 1 1/2 teaspoons granulated onion, 3/4 teaspoon ground mustard, 1/2 teaspoon ground paprika, 1/2 teaspoon black pepper, and 1/4 teaspoon cayenne pepper if you’re feeling spicy. Whisk everything together and set it aside it’s like creating a flavorful base that ties it all in.

4-Melt butter and combine ingredients: Now, in the same pot you used for pasta, melt 1/2 cup sliced unsalted butter over medium heat and stir in the drained macaroni. Add the milk mixture and stir well, then incorporate the remaining shredded cheeses: 16 ounces processed cheese, and the rest of the extra sharp cheddar, Colby jack, smoked gouda, and smoked gruyere (keeping those reserved 1/2 cups for topping aside). Stir until melted and combined, then pour into your prepared dish and sprinkle the reserved cheeses on top.

5-Bake the dish: Cover with foil spray the inside with non-stick cooking spray to prevent sticking and bake for 30 minutes. Remove the foil and bake another 25-30 minutes until bubbly and lightly browned. Let it cool for 10-15 minutes before serving; this helps the flavors settle and makes it easier to dish out. For more ideas on baked favorites, try our pumpkin whoopie pies recipe for a sweet contrast.