1-First, preheat your oven to 350°F (175°C) and lightly grease a 9x13x3 inch casserole dish to avoid any sticking later. This sets the stage for a dish that’s creamy inside and crispy on top, just like in traditional baked mac and cheese recipes.

2-Next, bring a large pot of water to a rolling boil and add 1 tablespoon of the kosher salt. Toss in the 16 ounces of large elbow macaroni and boil for 10 minutes until it’s just shy of al dente, then drain it well. In a separate bowl, lightly beat the large egg and whisk it together with 1 3/4 cups of evaporated milk, along with the spices: 1 tablespoon seasoned salt, 1 1/2 teaspoons granulated garlic, 1 1/2 teaspoons granulated onion, 3/4 teaspoon ground mustard, 1/2 teaspoon ground paprika, 1/2 teaspoon black pepper, and 1/4 teaspoon cayenne pepper if you want a kick.

3-Now, in the same pot, melt the 1/2 cup of sliced unsalted butter over medium heat and add the drained macaroni, stirring to coat it evenly. Pour in the egg and milk mixture, stirring everything together before adding the bulk of the shredded cheeses 16 ounces processed cheese, and the rest of the 8 ounces extra sharp cheddar, 8 ounces colby jack, 8 ounces smoked gouda, and 8 ounces smoked gruyere except for the reserved portions for topping. Stir gently until the cheese starts to mix in but isn’t fully melted yet. Transfer this mixture to your prepared dish and sprinkle the reserved cheese topping evenly over the top for that perfect golden crust.

4-Finally, cover the dish with foil that’s been sprayed with non-stick spray and bake for 30 minutes. Remove the foil and bake for another 25 to 30 minutes until it’s bubbly and slightly browned. Let it cool for 10-15 minutes before serving to let the flavors settle. For prep times, expect about 20 minutes of hands-on work, 45 minutes of cooking, and a total of 1 hour and 5 minutes from start to finish. If you’re exploring more ideas, check out this simple casserole option for a fun twist.