1-First, prepare all your ingredients by shredding the cheeses and measuring out the pasta and liquids. Preheat your oven to 350°F if you plan to bake it right away this sets the stage for smooth sailing. Think of this as your prep dance, getting everything organized so you can focus on the fun part.

2-Second, cook the 16 ounces of large elbow macaroni in boiling water with 1 tablespoon of the kosher salt until it’s just al dente, about 10 minutes. Drain it well and set it aside; this step ensures your pasta holds up without getting mushy later on. I always remind myself that undercooking it a bit means it absorbs the cheese sauce perfectly during baking.

3-Third, in a large pot, melt the 1/2 cup of unsalted butter over medium heat. Stir in the drained macaroni to coat it evenly this little trick keeps everything from sticking and adds a buttery layer of flavor. It’s one of those simple moves that makes the dish feel extra special.

4-Fourth, in a separate bowl, whisk together the lightly beaten egg, 1 3/4 cups of evaporated milk, seasoned salt, granulated garlic, granulated onion, ground mustard, ground paprika, black pepper, and cayenne if you’re using it. This mixture is your flavor base, blending spices that elevate the cheese without overwhelming it.

5-Fifth, add this milk mixture to the pot with the macaroni and stir it in thoroughly. Then, incorporate the bulk of the shredded cheeses 16 ounces processed or American-style, plus the main portions of extra sharp cheddar, colby jack, smoked gouda, and smoked gruyere. Stir until they’re partially melted and everything combines into a gooey delight. For a bit more inspiration, check out our fried chicken recipe for ideas on pairing sides that complement cheesy dishes.

6-Sixth, pour the mixture into a lightly greased 9×13 inch casserole dish and sprinkle the reserved cheeses on top for that irresistible crust. Cover with foil sprayed with non-stick spray and bake for 30 minutes. Finally, remove the foil and bake for another 25-30 minutes until it’s bubbly and golden. Let it cool for 10 minutes before serving trust me, it’s worth the wait for that perfect scoop. This whole process, from prep to table, takes about 1 hour and 5 minutes, making it a doable treat for busy evenings.