A family recipe of a classic dish with a secret ingredient that adds a little something special, from student Kathleen Gillian.
- 2 lbs of elbow macaroni
- 7 to 8 large eggs
- 2 cans of evaporated milk
- 1 teaspoon of black pepper
- 1 teaspoon of salt
- 1 teaspoon of Coleman's dried mustard (secret ingredient)
- 4 cups of grated sharp cheddar cheese
Bring water to a boil in a large pot on high heat and cook the macaroni until tender. Drain.
In a large mixing bowl, mix together 7-8 eggs and dry ingredients. Add in the 2 cans of evaporated milk. Mix until well combined. Stir in 4 cups of sharp cheddar cheese (use almost all of the 4 cups, but save some to sprinkle on top of the mac and cheese later). Now gradually add in the cooked macaroni, and stir until all macaroni is evenly covered in the mixture.
Pour the macaroni and cheese into desired baking dish (I recommend a large casserole dish). Spread remaining sharp cheddar cheese from earlier evenly on top.
Pre-heat oven to 350 degrees. Bake in oven for 20-25 minutes, until bubbling. Remove from oven and let it sit for at least 10 minutes before serving.