Southern Macaroni And Cheese Pie

Ingredients

• Servings: 8
• cooking spray
• 2 cups uncooked elbow macaroni
• 1/2 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 (optional)

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat the oven to 425 degrees f (220 degrees c).
• spray a 9x13-inch casserole dish with cooking spray.
• fill a large pot with lightly salted water and bring to a boil. stir in the macaroni and return to a boil. cook pasta uncovered, stirring occasionally, until it has cooked through but is still slightly firm, about 8 minutes; drain.
• slowly melt butter in a large pot over low heat. stir in evaporated milk and black pepper; cook until heated through.
• whisk eggs in a bowl until smooth; whisk about 1/2 cup of the evaporated milk mixture into the eggs, 1 tablespoon at a time, until thoroughly incorporated. whisk the egg mixture back into the saucepan with evaporated milk mixture. continue to heat gently, whisking constantly, until the evaporated milk mixture almost comes to a simmer and the sauce thickens.
• gently mix salt and cooked macaroni into the sauce and stir to combine.
• 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; top last cheese layer with paprika to taste.
• bake in the preheated oven until casserole is bubbling, about 20 minutes.