church supper macaroni and cheese

Ingredients

• Servings: 8
• 2 tablespoons salt
• 2 cups elbow macaroni
• 1/4 cup butter, softened
• 2 large eggs
• 1 (12 fluid ounce) can evaporated milk
• 1/2 (14 ounce) can sweetened condensed milk
• 1 1/2 pounds extra-sharp cheddar cheese, shredded
• 1 pinch paprika, or to taste
• 1/4 cup butter (optional)
• 1/2 cup soft bread crumbs (optional)

Recipe

Preparation Time: 20 mins Cook Time: 55 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 2-quart casserole with butter.
• dissolve salt in a large pot of water. bring to a boil and cook macaroni, stirring often, until pasta is tender but still slightly firm to the bite, about 8 minutes. rinse macaroni under cool water, drain, and transfer to a bowl. stir 1/4 cup softened butter into macaroni and toss a few times to melt butter and coat macaroni.
• beat eggs in a bowl; whisk evaporated and condensed milks into eggs.
• spread a layer of macaroni into the bottom of the prepared casserole; sprinkle with a layer of cheddar cheese. continue layering macaroni and cheese, ending with a layer of cheese on top. pour egg-milk mixture over the layers. use a fork to gently dig into the layers, assuring that the egg-milk mixture flows into all the layers. sprinkle with paprika.
• melt 1/4 cup butter in a small skillet over medium heat; cook bread crumbs in the hot butter, stirring constantly, until fragrant and golden, 2 to 3 minutes. sprinkle crumb topping over casserole.
• bake in the preheated oven until casserole is browned and bubbling, about 45 minutes.