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Baked Macaroni and Cheese




Source of Recipe


from Sheila Ferguson's Soul Food

2 large eggs, well beaten
2 tbs. salt
2 cups uncooked elbow or short macaroni
1/4 cup soft butter
2 - 2 1/2 cups evaporated milk
1 1/2 lb. extra sharp Cheddar cheese grated
paprika
cayenne pepper (optional)


Bring plenty of water to boil in a large saucepan over a high heat while you beat eggs. Add salt then add your macaroni slowly so that water never stops boiling. Boil for 12 minutes constantly stirring. Do not overcook and do not stop stirring as it helps to keep water from boiling over.

Meanwhile preheat your oven to 350F/180C/Gas 4.

After 12 minutes remove your macaroni from heat and drain. Pour a little cold water over drained macaroni in pot, swish it around then pour it off. Quickly stir in butter. Pour beaten eggs into evaporated milk.

Put a layer of macaroni into a buttered 2 quart casserole, then use a layer of grated cheese, a layer of macaroni, another layer of cheese until you use them all up ending up with a layer of cheese on top. Pour milk and egg mixture over all, forking it through evenly, and top with a healthy sprinkling of paprika. Bake in oven, uncovered, for 45 minutes or until brown and bubbilicious.