Ingredients
8
8 servings
- •cooking spray
- •2 cups uncooked elbow macaroni
- •0.5 cup butter
- •2 (12 ounce) cans evaporated milk
- •1 tablespoon ground black pepper
- •3 eggs
- •1 teaspoon salt
- •4 cups shredded Cheddar cheese
- •1 pinch paprika, or to taste
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
- While the macaroni is cooking, slowly melt butter in a large pot over low heat. Stir in evaporated milk and pepper; cook until heated through.
- Whisk eggs in a bowl until smooth. Whisk in about 1/2 cup of the hot evaporated milk mixture, 1 tablespoon at a time, until thoroughly incorporated. Whisk egg mixture back into the saucepan and continue to heat gently, whisking constantly, until milk mixture almost comes to a simmer and the sauce thickens.
- Gently mix in cooked macaroni and salt until combined. Spoon 1/4 of the macaroni mixture in a layer into the bottom of the prepared casserole dish and top with 1 cup shredded Cheddar cheese. Repeat layers three more times, then sprinkle paprika over the casserole.
- Bake in the preheated oven until bubbling, about 20 minutes.
Nutritional Facts
Per 8 servings
- Calories: 621
- Carbohydrate: 30g
- Fat: 43g
- Fiber: 1g
- Protein: 29g
- Sugar: 10g
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