Church Supper Macaroni and Cheese

Name: Church Supper Macaroni and Cheese
Total time: 75
Yield: 8
Ingredients: 2 tablespoons salt; 2 cups elbow macaroni; ¼ cup butter, softened (Optional); 2 large eggs; 1 (12 fluid ounce) can evaporated milk; ½ (14 ounce) can sweetened condensed milk; 1 ½ pounds extra-sharp Cheddar cheese, shredded; 1 pinch paprika, or to taste; ¼ cup butter (Optional); ½ cup soft bread crumbs (Optional)

Recipe by garlic_in_a_windmill from allrecipes.com

Dinner 1 Hr. 15 Mins.

Ingredients

8 servings

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2 tablespoons salt
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2 cups elbow macaroni
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¼ cup butter, softened (Optional)
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2 large eggs
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1 (12 fluid ounce) can evaporated milk

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½ (14 ounce) can sweetened condensed milk
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1 ½ pounds extra-sharp Cheddar cheese, shredded
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1 pinch paprika, or to taste
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¼ cup butter (Optional)
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½ cup soft bread crumbs (Optional)

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole with butter.
Dissolve salt in a large pot of water. Bring to a boil and cook macaroni, stirring often, until pasta is tender but still slightly firm to the bite, about 8 minutes. Rinse macaroni under cool water, drain, and transfer to a bowl. Stir 1/4 cup softened butter into macaroni and toss a few times to melt butter and coat macaroni.
Beat eggs in a bowl; whisk evaporated and condensed milks into eggs.
Spread a layer of macaroni into the bottom of the prepared casserole; sprinkle with a layer of Cheddar cheese. Continue layering macaroni and cheese, ending with a layer of cheese on top. Pour egg-milk mixture over the layers. Use a fork to gently dig into the layers, assuring that the egg-milk mixture flows into all the layers. Sprinkle with paprika.
Melt 1/4 cup butter in a small skillet over medium heat; cook bread crumbs in the hot butter, stirring constantly, until fragrant and golden, 2 to 3 minutes. Sprinkle crumb topping over casserole.
Bake in the preheated oven until casserole is browned and bubbling, about 45 minutes.