1 box macaroni elbows
4 quart water
1 tbs vegetable bouillon
1 tsp garlic, minced
8 oz Velveeta cheese, cubed
8 oz cheddar cheese, shredded
1 cup shredded triple cheddar cheese
1 cup shredded mozzarella
24 oz evaporated milk
1 tbs Dan O's Seasoning
cup butter, melted
2 tsp black pepper
1 tsp paprika
1 tbs fresh parsley
Preheat oven to 400 degrees.
Bring water to a boil, add bouillon, 1 tbsp of salt, and pasta. Cook pasta 3 minutes less than al dente. Drain, rinse with cool water, and set aside.
While pasta is cooking, saute onion and garlic in a small pan until translucent and set aside.
Next, pour evaporated milk into a large saucepan on low heat. Add Velveeta and stir constantly until melted. Once melted, turn heat off and add cheddar cheese, Dan O's seasoning, and salt and pepper..
Add noddles to a large bowl and add melted butter and the egg and mix until combined.
Pour cheese sauce over noodles and mix.
Pour half of the mac and cheese mixture in a greased baking dish and layer with 1/2 c of shredded triple cheddar and 1/2 c mozzarella cheese. Pour rest of mac and cheese on top and top with the remaining shredded cheese.
Sprinkle with paprika. Bake for 20 minutes, broil if needed.
Garnish with parsley.