Bertha's "highly-requested" Macaroni & Cheese

Total Time: 55 mins Preparation Time: 5 mins Cook Time: 50 mins

Ingredients

• Servings: 10
• 12 -16 ounces pasta (can use any macaroni or macaroni-like pasta)
• 2 (8 ounce) bags shredded colby-monterey jack cheese
• 1 tablespoon butter
• 2 eggs
• 2 (12 ounce) cans evaporated milk (may need to add a portion of a 3rd can)
• 2 tablespoons sugar, to taste
• 2 teaspoons lawry's seasoned salt, to taste
• 1/4 teaspoon pepper, to taste
• 1/4 teaspoon accent seasoning, to taste (optional)
• cayenne pepper, to taste

Recipe

• 1 cook pasta as directed.
• 2 butter 9x13-inch pan and sprinkle with some of the first bag of shredded cheese (2 tbsp or to taste).
• 3 drain pasta and leave sitting in strainer while mixing liquids.
• 4 in a mixing bowl, whisk the two eggs until mixed.
• 5 mix in both cans of evaporated milk.
• 6 mix in sugar, lawry's, pepper, accent, and cayenne pepper.
• 7 put pasta in bowl and add liquid mixture- liquid should cover pasta (or be within 1/4")- if it doesn't, add evaporated milk from the third can until it does. add the rest of the first bag of shredded cheese.
• 8 stir until mixed completely.
• 9 pour mixture into 9x13-inch buttered pan.
• 10 spread second bag of shredded cheese evenly across the top.
• 11 cook at 350°f for 40 minutes or until brown and bubbly.
• 12 enjoy!
• 13 great tip: to increase the moisture, cook your pasta the day before and let it soak in the liquid mixture (everything but the cheese). leave it covered overnight in the refrigerator - the next day the pasta will have absorbed a good portion of the liquid so you'll need to use a couple extra cans of evaporated milk and perhaps 1 more egg, but the texture is oh-so lovely!