- Kosher salt
- 2 cups elbow macaroni
- 2 eggs, beaten
- 2 cups evaporated milk
- 1/2 cup butter, melted
- 1/2 teaspoon cayenne pepper
- 2-1/2 cups grated sharp cheddar
- 1 cup bread crumbs
- 1 teaspoon paprika
- 1/4 cup grated Parmesan
Preheat the oven to 350 degrees F.
Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook, stirring occasionally until it is almost tender, 10 to 12 minutes. Drain, rinse with cold water, and set aside.
In a large bowl, beat the eggs with the milk, 1/4 cup melted butter, the cayenne pepper, and a teaspoon of salt.
In a small bowl, mix the bread crumbs with the paprika, the remaining butter, and the Parmesan. Sprinkle the bread crumb mixture over the macaroni and bake until brown and bubbly, 40 to 45 minutes. Serve warm.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.