Recipe information
Yield
Makes 6 Servings
Ingredients
½
pound small elbow macaroni (about 2 cups)
2
tablespoons (¼ stick) butter
2½
cups (packed) grated extra-sharp cheddar cheese (10 ounces)
2
5-ounce cans evaporated milk
3
large eggs
1
tablespoon prepared mustard
1
teaspoon Worcestershire sauce
⅛
teaspoon cayenne pepper
Need to make a substitution?
Preparation
Step 1
Preheat oven to 350°. Butter 8x8x2" glass baking dish. Cook macaroni in medium pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain macaroni and place in large bowl.
Step 2
Add butter to macaroni and toss until melted. Mix in 2 cups cheddar cheese. Beat milk, eggs, mustard, Worcestershire sauce, and cayenne pepper in medium bowl to blend. Stir egg mixture into macaroni. Transfer to prepared dish; sprinkle remaining ½ cup cheddar cheese over.
Step 3
Bake macaroni until golden on top and set in center, about 1 hour.