Mac n’ Cheese

Ingredients

Yields 8 servings

  • 1 lb elbow macaroni

  • 24 oz cheddar

  • 3–12 oz cans evaporated milk

  • 3 eggs

  • 1 ½ tsp salt

  • 1 tsp pepper

  • 1 tsp dry mustard powder

  • pinch cayenne pepper

  • ¼ cup unsalted butter

Method

  1. Cook pasta in liberally salted water one minute less than the package instructions for al dente preparation. Drain then set aside.

  2. While macaroni is cooking, shred cheese, reserving two cups of cheese for the top layer.

  3. Combine evaporated milk, eggs, salt, pepper, mustard powder and cayenne pepper in a large bowl and mix thoroughly (make sure the eggs are well combined into the mixture).

  4. Spray a 3-quart 13x9 baking dish with cooking spray (or rub with butter). Layer pasta and cheese into the dish, topping everything with the reserved two cups of cheese. Pour milk mixture evenly over pasta and cheese. Cut butter into thin pats then place them evenly on top of cheese.

  5. Bake, uncovered for 40–45 minutes at 350 degrees or until cheese is lightly browned and dish is bubbly.

  6. Remove from oven then let rest 30 minutes before serving. Don't skip this step... if you dig into this right out of the oven the inside will be soupy. The dish needs time to "set up".

macaroni and cheese