Ingredients
- 1 lb elbow macaroni
- 2 eggs
- 2 Tbsp butter
- 1 cup onions , minced
- 1/2 cup green bell peppers , minced
- 1-1 1/2 tsp cayenne pepper (mild-hot)
- 1 lb cheddar , grated
- 1 12 oz can evaporated milk
- 1/2 tsp salt
Servings: people
Units:
Instructions
- Boil elbow macaroni for about 5 minutes, or until al dente. Drain and return to pot.
- Stir in cheddar, pepper, and onion.
- In a small bowl or measuring cup stir together eggs, cayenne, evaporated milk, and salt. Pour over macaroni and stir to combine.
- Pour into a greased lasagna pan, spreading evenly with spatula. Dot with butter. NOTE: At this point I refrigerated the macaroni until shortly before I needed it.
- Bake at 350F for 30-45 minutes.
- Let cool about 10 minutes and slice into squares. Serve hot.