Island Macaroni and Cheese

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   1.

2. 2

   Boil elbow macaroni for about 5 minutes, or until al dente.

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   Drain and return to pot.

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   2.

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   Stir in cheddar, pepper, and onion.

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   The smaller you slice the peppers and onions, the less crunch the finished dish will have.

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   3.

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   In a small bowl or measuring cup, stir together eggs, cayenne, evaporated milk, and salt.

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   Pour over macaroni and stir to combine.

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    Working with hot pasta melts the flavors together quickly.

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    4.

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    Pour into a greased lasagna pan, spreading evenly with a spatula.

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    Dot with butter.

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    Note: At this point I refrigerated the macaroni until shortly before I needed it.

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    5.

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    Bake at 350F for 30-45 minutes.

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    Let cool about 10 minutes and slice into squares.

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    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.