8 oz. elbow macaroni
Water, dash of oil, salt
12 oz. can evaporated milk
1.5 cups whole milk
20 oz. shredded sharp cheddar cheese (about 4.5 cups)
2 large eggs
1/2 stick butter melted
Cooking spray
1 tsp. salt
Dash pepper
1/2 tsp. dry mustard
Dash paprika
Directions:
Preheat oven to 350. Cook macaroni in well salted water with a dash of oil. Cook until el dente about 9 minutes. Rinse in cold water and set aside. In large bowl, combine beaten eggs, evaporated milk, whole milk, melted butter, salt, pepper, and dry mustard. Whisk well. Add in all but 1/2 cup if shredded cheese and all the cooked macaroni. Stir well to combine. Pour into 9 x 13 casserole dish that has been sprayed with Pam. Sprinkle remaining 1/2 cup of cheese on top and sprinkle paprika over that. Bake at 350 for 45-50 minutes. You can also make this in the crock pot it takes about 3 hours in high. You would use the same method of spraying your crock with Pam and you do not need a bowl you can mix everything up right in the crock, reserving some cheese and paprika for the top. You can even cook your pasta ahead of time and refrigerate it. Just make sure you toss it in a dash of olive oil so that it doesn't stick together.
