Ingredients

• 1 pound elbow macaroni noodles
• 24 ounces sharp cheddar cheese, shredded
• 3 12-oz cans evaporated milk
• 3 eggs
• 1 1/2 teaspoons salt
• 1 teaspoon pepper
• 1 teaspoon dry mustard powder
• Pinch of cayenne pepper
• 1/2 stick (1/4 cup) butter

Instructions

1. Cook noodles in liberally salted water one minute less than the package instructions for al dente preparation. Drain noodles then set aside.
2. While noodles are cooking, shred cheese, reserving two cups of cheese for the top layer.
3. Combine evaporated milk, eggs, salt, pepper, mustard powder and cayenne pepper in a large bowl and mix thoroughly (make sure the eggs are well combined into the mixture).
4. Spray a 3-quart 13x9 baking dish with cooking spray.
5. Layer cheese and noodles evenly into baking dish, starting with cheese (aim for about 4 layers of noodles).
6. Sprinkle reserved 2 cups of cheese evenly over everything then pour milk mixture evenly over noodles and cheese.
7. Cut butter into thin pats then place them evenly on top of cheese.
8. Bake, uncovered for 40-45 minutes at 350 degrees or until cheese is lightly browned and dish is bubbly.
9. Remove from oven then let rest 20 minutes before serving. Don't skip this step... if you dig into this right out of the oven the inside will be soupy. The dish needs time to "set up".