1 pound elbow macaroni pasta, cooked al dente
2 large eggs
1 (12-ounce) can carnation milk
1 tablespoon garlic powder
1 tablespoon Kosher salt
1 tablespoon freshly black pepper
½ teaspoon cayenne pepper
6 tablespoons unsalted butter, melted plus more for dish
6 ounces grated sharp white cheddar Cheese
4 ounces grated pecorino Romano cheese
4 ounces grated Gruyere cheese
4 ounces grated Muenster cheese
Heat oven to 375 degrees Fahrenheit.
Cook pasta 3 minutes less than according to box directions. Drain pasta and rinse under cold water to stop cooking. Drain and set aside.
In a large bowl, whisk together the eggs, milk, garlic powder, cayenne pepper, salt, freshly ground black pepper, and butter. Pour in the noodles and coat evenly with egg mixture.
Mix all the cheeses together in a bowl.
Grease a baking dish with butter and pour the ⅓ of the pasta into bottom. Sprinkle with
⅓ cheese mixture. Repeat in two more layers, ending with cheese. Bake in the oven until the top is golden brown, about 20 minutes. Serve hot. Cook with soul. Eat with pleasure!