Traditional Macaroni and Cheese

My mom's mac & cheese is what this version tastes like. Instead of panko crumbs, her preferred topping is crushed saltine crackers. No matter what, everyone will love this classic macaroni and cheese!

Recipe Items
No-water elbow macaroni, 3 cups
Salted butter, 4 tablespoons
Two 12-oz cans of evaporated milk (370 mL each)
Optional 1/3 cup of milk
two big eggs
half a teaspoon of garlic powder
shredded cheddar cheese, 4 cups
2 cups of shredded mozzarella cheese
1/4 teaspoon of paprika
Methods for Crafting Timeless Style Cheesy Macaroni
Heat up a big saucepan of water until it boils. Add the macaroni and salt; simmer until the pasta is al dente.
Place back into the pot after draining.
Once the butter has melted, add it and mix until combined. Remove from the heat.
incorporate the milk, eggs, garlic salt, and evaporated milk in a big basin and stir to incorporate.
The cheeses should be combined in a different basin.
Set the oven temperature to 375°F. Grease a baking pan that measures 9 by 13 inches.
Divide the macaroni in thirds and top with cheese.
Then, using the leftover macaroni and cheese, repeat the process.
After that, pour the milk mixture over top. On top, equally distribute the paprika.
Preheat the oven to 250 degrees and bake for 25 to 30 minutes.