INGREDIENTS
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2 cups elbow macaroni, uncooked
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1/2 small yellow onion, finely chopped
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3 cloves garlic, minced
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2 large eggs
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2 (12 oz) cans evaporated milk
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1 tablespoon unsalted butter
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1 teaspoon kosher salt
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1/4 teaspoon pepper
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1 teaspoon mustard powder
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1/4 teaspoon cayenne powder
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1/4 teaspoon paprika
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1/2 teaspoon dried thyme
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4 cups sharp cheddar cheese, shredded and divided