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Put a large pot of water on to boil. Once your water is boiling add a teaspoon of salt and your pasta. Cook for 6 minutes and drain. Pasta will be al dente.
In the meantime, preheat your oven to 475 F (250 C) and lightly spray a 2 quart casserole dish with non-stick spray.
In a small skillet over medium heat, melt butter and saute garlic for about a minute. It will brown lightly and become fragrant. Garlic burns quickly, so don't walk away.
Add the garlic and butter, evaporated milk, eggs, and seasonings to a large mixing bowl. Whisk until everything's combined. Stir in cheeses.
Add your drained pasta to the cheese mixture and stir everything together. Transfer the mac and cheese to your baking dish and bake for about 12-15 minutes or until it starts to become brown and bubbly around the edge. The cooking time can vary depending on the depth of your baking pan.
Allow to cool for ten minutes before eating so you won't burn yourself on molten cheese. Dig in and enjoy!