Bring a pot of water to a high boil. Cook the macaroni according to package instructions for al dente, about 5-6 minutes. Meanwhile, mince the onion, bell pepper, and habanero pepper. Heat the evaporated milk in a sauce pan on medium heat for about 5 minutes. You don't want to boil it, just heat it.
Drain the macaroni and return them to the pot. Stir in the warm milk, butter, onions, peppers, and ½ the cheese.
Allow to cool 2 minutes.
Transfer macaroni to a 9 x 13 inch baking pan and pour the beaten eggs on top. Use a fork or spoon to work them into the macaronis a little. You don't need to stir them, just distribute them and let them settle in a bit.
Sprinkle with remaining cheese and then
sprinkle with paprika on top.
Bake 35-40 minutes. Allow to cool 20-30 minutes before cutting.