Macaroni Pie - The Island's Macaroni & Cheese
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- 1 lb elbow macaroni
- 2 eggs
- 2 tbsp. butter
- 1 cup onion, minced
- 1/2 cup green pepper, minced
- 1 – 1 1/2 tsp cayenne (mild-hot)
- 1 lb grated cheddar cheese
- 1 12 oz can evaporated milk
- 1/2 tsp salt
11 Boil elbow macaroni for about 5 minutes, or until al-dente.
2Drain and return to pot.
3Stir in cheddar, pepper, and onion.
4In a small bowl or measuring cup stir together eggs, cayenne, evaporated milk, and salt.
5Pour over macaroni and stir to combine.
6Pour into a greased lasagna pan, spreading evenly with spatula.
7Dot with butter.
8Refrigerate the macaroni until needed.
9Bake at 350F for 30-45 minutes.
10Let cool about 10 minutes and slice into squares.