Ingredients
- 1 package (16 ounce) dry elbow macaroni
- 2 to 3 tablespoons unsalted butter
- 2 cans (12 ounce) evaporated milk
- 1 1/2 pounds cheddar cheese, grated (about 6 cups, divided)
- 2 tablespoons yellow onion, finely minced
- 2 tablespoons green bell pepper, finely minced
- 1 habanero pepper, finely minced (seeded, deveined)
- 3 large eggs (beaten)
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 teaspoon paprika
How to Make
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Step 1: Preheat oven to 400 degrees F. Butter a 9x13 pan and set aside.
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Step 2: Bring a pot of water to a high boil. Cook the macaroni according to package instructions for al dente MINUS 3 minutes. It will continue to cook in the oven. Add the butter and stir till melted and coated.
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Step 3: Meanwhile, mince the onion, bell pepper, and habanero pepper. Heat the evaporated milk in a sauce pan on medium heat for about 5 minutes. Don't boil it, just heat it.
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Step 4: Drain the macaroni and return it to the pot. Stir in the warm milk, onions, peppers, and 1/2 the cheese. Allow to cool 2 minutes.
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Step 5: Transfer macaroni to the 9 x 13 pan and pour the beaten eggs on top. Use a fork or spoon to work the eggs into the macaroni a little. You don't need to stir them, just distribute the eggs and let them settle in a bit.
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Step 6: Sprinkle with remaining cheese. Sprinkle with paprika.
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Step 7: Bake 35-40 minutes. It will develop a nice golden crust on top. Let set by cooling slightly, then cut in to rectangles to serve.
We hope you enjoy this recipe!
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