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1
Bring plenty of water to a boil in a large saucepan over high heat while you beat the eggs.
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2
Add the salt, then add your macaroni slowly so that the water never stops boiling.
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3
Boil for 12 minutes, stirring constantly.
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4
Do not overcook and do not stop stirring, as it helps to keep the water from boiling over.
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5
Meanwhile, preheat your oven to 350.
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6
After 12 minutes remove your macaroni from the heat and drain.
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7
Pour a little cold water over the drained macaroni in the pot, swish it around, and quickly pour it off.
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8
Quickly stir in the butter.
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9
Pour the beaten eggs into the evaporated milk (recipe author uses 1 large and 1 small can (14.5 and 6 fl oz, to make it moist, not gummy and dry).
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10
Put a layer of macaroni into a buttered 2 quart casserole, then a layer of grated cheese, a layer of macaroni, another of cheese until you use them up, ending with a layer of cheese on top.
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11
Pour the milk and egg mixture over all, forking it through evenly, and top with a healthy sprinkling of paprika.
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12
Bake, uncovered, in the oven for 45 minutes or until brown and bubbilicious.
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13
You may add a pinch of cayenne pepper if it meets with your tastes.
