Betty Lippard’s Macaroni And Cheese

By staceycohentisch

Ingredients

• 1 (8-ounce) package elbow macaroni
• 1 teaspoon salt
• 8 ounces extra sharp cheddar cheese, grated
• 3 eggs
• 1 (5-ounce) can evaporated milk
• 1 cup regular whole milk
• Some butter
• Paprika

Preparation

Step 1

Cook macaroni in boiling water with 1 teaspoon of salt until macaroni is tender but not overcooked. Remove from heat and drain. Spray a 9-by-13-inch baking dish with cooking spray and layer macaroni and grated cheese. Combine beaten eggs, evaporated milk and whole milk. Pour over macaroni and cheese. The egg and milk mixture should cover the noodles and cheese. Top with pats of butter and sprinkle with paprika. Bake at 375 to 400 degrees until golden brown and set, about 30 minutes.