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Ingredients

cooking spray 2 cups uncooked elbow macaroni ½ 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

Nutrition Info

620.5 calories carbohydrate: 29.8 g cholesterol: 197.3 mg fat: 43.1 g fiber: 1.1 g protein: 29 g saturatedFat: 26.4 g servingSize: - sodium: 919.1 mg sugar: 9.8 g transFat: : - unsaturatedFat: : -

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.

8 servings

Macaroni and Cheese Pie is a staple of all good Southern family dinners, church dinners and socials.