Ingredients

• cooking spray
• 2 cups uncooked elbow macaroni
• 0.5 cups butter
• 2 , 12 ounce
• 1 tablespoon ground black pepper
• 3 eggs
• 1 teaspoon salt
• 4 cups shredded Cheddar cheese
• 1 pinch paprika , Optional

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
2. 2 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.
3. 3 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.
4. 4 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.
5. 5 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.
6. 6 Bake in the preheated oven until bubbling, about 20 minutes.

Nutrition per serving