4 tablespoons (1/2 stick) unsalted spread, in addition to additional for preparing dish
Coarse salt and crisply ground pepper
3 mugs elbow macaroni
2 (12-ounce) jars dissipated milk
1/3 mug skim milk
2 extensive eggs
1/2 teaspoon prepared salt
1/4 teaspoon garlic powder
2 (8-ounce) bundles additional sharp cheddar, ground
1 (8-ounce) bundle Monterey Jack cheddar, ground
Paprika, for sprinkling
Preheat stove to 375 degrees. Liberally spread a 13-by-9-inch glass heating dish; put aside. Heat an expansive pot of water to the point of boiling; include salt and macaroni. Cook until still somewhat firm as indicated by bundle headings. Empty, and come back to pot. Include spread, and throw until pasta is covered and margarine has softened; put aside.
In a medium dish, whisk together dissipated milk, skim drain, and eggs. Include prepared salt, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper; put aside. In an alternate medium vessel, join cheeses; put aside.
Place 1/3 macaroni in a significantly layer in the base of arranged preparing dish; cover equitably with 1/3 cheddar. Rehash with remaining macaroni and cheddar mixture. Spill milk mixture uniformly over substance of heating dish. Sprinkle with paprika. Heat until top layer is delicately seared, 35 to 45 minutes. Let stand 10 to 15 prior minutes serving.