Ingredients
1 box elbow macaroni
12 oz (355 mL) evaporated milk, 1 can
3 eggs
8 tablespoons unsalted butter
2 cups (200 g) shredded cheddar cheese, divided
1 cup (100 g) shredded mozzarella cheese
2 tablespoons crumbled feta cheese
1 cup (115 g) provolone cheese, cut into small pieces
½ cup (50 g) shredded smoked gouda cheese
4 teaspoons salt, divided
2 teaspoons black pepper
Preparation
Preheat Oven: Preheat your oven to 350°F (180°C).
Cook Macaroni: In a large pot or Dutch oven, cook the macaroni according to the package directions, adding 2 teaspoons of salt to the water. Drain and return the macaroni to the warm pot.
Combine Ingredients: Add the butter to the warm macaroni and stir until melted. Season with the remaining 2 teaspoons of salt and the black pepper. Incorporate half of the cheddar cheese, all the mozzarella, provolone, gouda, and feta cheese, mixing thoroughly.
Add Eggs and Milk: Add the eggs and evaporated milk to the macaroni mixture, stirring until fully combined.
Transfer and Bake: Transfer the mixture to a 9×13-inch (23×33 cm) baking dish. Sprinkle the remaining cheddar cheese evenly over the top.
Bake: Bake in the preheated oven for 40-45 minutes, or until the top is nicely browned.
Serve: Enjoy your delicious 5-Cheese Krack n Cheese!