1/2 cupButtersalted or unsalted and cut into cubes
½tspPaprikaor enough to sprinkle on top for browning
Preheat your oven to 365 F and bring a large pot of water to boil. Make sure you salt your water generously to give the pasta a great taste. You won’t have to add too much salt to your custard.
Cook pasta al dente and drain the pasta water. Set aside until it is time to add to a baking dish.
In a large bowl, whisk together the evaporated milk and/or whole milk, eggs, salt, pepper, ground mustard, and granulated garlic. This is the custard mixture.
Spray a large, deep baking dish with non-stick spray or coat with softened butter and add the drained macaroni pasta. Pour in the custard mixture and stir with a spoon to combine.
Add in the cubes of butter and top with mild cheddar cheese. Sprinkle with paprika to add a nice browned color as the cheese melts in the oven.
Bake the dish covered with aluminum foil for 35 minutes. Then, take off the foil and cook until the cheese is bubbling and browned. Once it is finished, let it rest and settle for up to 10 minutes and serve warm.