8 ounces elbow macaroni -- (about 2 cups) 2 tablespoons butter 2 1/2 cups cheddar cheese, shredded -- extra sharp 10 ounces evaporated milk -- (2-5oz cans) 3 large eggs 1 tablespoon prepared mustard 1 teaspoon Worcestershire sauce 1/8 teaspoon cayenne pepper Preheat oven to 350 degrees F. Butter 8x8x2-inch 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 a large bowl. Add butter and toss until melted. Mix in 2 cups cheese. Beat milk, eggs, mustard, Worcestershire sauce, and cayenne in medium bowl to blend. Stir egg mixture into macaroni. Transfer to prepared dish; sprinkle remaining 1/2 cup cheese over top. Bake macaroni until golden on top and set in center, about 1 hour. Yield: 6 servings. Enjoy |