1 pound elbow macaroni
6 large eggs
3/4 cup evaporated milk,
5 tablespoons adobo seasoning, divided
1 1/2 cup shredded whole milk mozzarella,
1 cup shredded pepper jack cheese
1 cup shredded cups extra sharp cheddar
½ stick of unsalted butter, at room temperature
Cook 1 pound of elbow macaroni according to the package instructions. Cook the pasta to al dente. Drain and reserve.
In a large bowl, whisk together eggs, milk, and 1 tablespoon of the adobo seasoning. Combine egg mixture with macaroni and coat evenly. In a separate bowl, combine 1 cup mozzarella cheese, pepper jack, and sharp cheddar. Reserve the 1/2 cup mozzarella for the topping.
Coat a 9x13 pan with all the butter, using your hands. Sprinkle 1 tablespoon of the adobo to coat the pan. Spread a third of the macaroni mixture in a single layer, add a half of the cheese mixture on top, then sprinkle 1 tablespoon adobo. Repeat the layers twice more, ending with the 1/2 cup mozzarella and adobo.
Bake until the top is bubbling and is golden brown, about 35 minutes. Cool for 20 minutes. Cut and serve.
My dad likes to use Ronzoni brand macaroni pasta. As you can tell from the recipe, he is very liberal on the seasoning and quantity of cheese. You may adjust the seasoning at your discretion, but it may not be as good... (just sayin').