I have been making this recipe in one form or another for well over thirty years. It has continually evolved. I think the batch I made last week for my Grandsons was the best ever. It had a new ingredient…bacon. I had cooked some bacon for breakfast and had some beautifully crisp leftover strips. When I assembled the macaroni and cheese, it seemed a natural addition. It was perfect. Another nice addition would be tomato slices on top of the bread crumb mixture. This is one of my most requested recipes.
Kosher Salt
1 lb box of macaroni …I use rotini (corkscrew)…any shape that will hold the cheesy sauce will do
2 eggs, beaten
2 cans (12oz) Evaporated Milk
1/2 cup butter, melted
1/2 tsp cayenne pepper
3 cups shredded sharp cheddar cheese
1 1/2 cups bread crumbs
1 tsp paprika
1/4 cup grated Parmesan
Preheat oven to 350 degrees F
Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook, stirring occasionally until it is almost tender, 10 to 12 minutes. Drain, rinse with cold water, and set aside.
In a large bowl, beat the eggs with the milk, 1/4 cup melted butter, the cayenne pepper, and a teaspoon of salt.
Put half the macaroni into a buttered 2-quart casserole and top with half the cheddar cheese. Repeat. Pour the milk mixture over the macaroni and cheese.
In a small bowl, mix the bread crumbs with the paprika, the remaining butter, and the Parmesan. Sprinkle the bread crumb mixture over the macaroni and bake until brown and bubbly, 40 to 45 minutes. Serve warm.
