This recipe comes from the cookbook One Bite Won't Kill You. I mixed it all up to make for lunch on Thursday before we left for a college visit. Hubby came home early, so sent this with Kathleen to Don's folks to bake there. They all liked it.
MUST-Make-from-Scratch Macaroni and Cheese
12 ounces dried macaroni
2 tablespoons (1/4 stick) unsalted butter
2 large eggs
1 12-ounce can evaporated milk
1/2 teaspoon paprika (optional)
1/2 teaspoon dry mustard (optional)
1 clove minced garlic ** this was our addition to the the original recipe
Salt and Pepper to taste
12 ounces Velveeta or other processed "American" cheese, grated or chopped (about 3 cups);if you use "regular" cheese, grate it.
Preheat the oven to 350 degrees. Grease a 9x13 baking dish.
Cook the macaroni in a large pot of boiling salted water according to the package directions, but take it off the heat 2 minutes early. Drain it well and return it to the hot pot. Stir in the butter.
Beat the eggs with the evaporated milk in a small bowl. Add the optional spice and salt and pepper. (Don't over salt- the cheese will be salty) Add the milk mixture to the macaroni.
Over very, very low heat (you don't want the eggs to scramble) stir the cheese into the macaroni until it has melted. Put the mixture into the baking dish and bake it for 20 minutes.
After 20 minutes, turn the oven up to 500 degrees. Bake the macaroni and cheese for 5 to 8 minute more minutes, or until it's beginning to brown and get crusty on top.