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Recipe courtesy of Ed Wilson

Wilson's Own Mac n' Cheese

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  • Level: Easy
  • Total: 55 min
  • Prep: 15 min
  • Cook: 40 min
  • Yield: 6 servings
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2 quarts water

1 tablespoon kosher salt, plus more for seasoning

1 tablespoon vegetable oil

2 cups uncooked elbow macaroni

2 eggs

1 1/2 cups evaporated milk

1/2 stick butter, melted

Freshly ground black pepper

16 ounces shredded sharp Cheddar

Dust with paprika


  1. Preheat oven to 325 degrees F.
  2. Bring water, salt, and oil to boil over high heat Add pasta, bring back to a boil and cook until al dente, 8 to 9 minutes. Drain pasta and rinse with cold water to stop the cooking process.
  3. In a large bowl, mix together eggs, evaporated milk, melted butter and salt and pepper, to taste. Stir in 3/4 of the cheese and add the pasta. Spray an 8 by 8-inch baking pan with nonstick spray and add the pasta mixture. Top with remaining cheese and dust with paprika.
  4. Bake until the cheese is golden and bubbly, about 30 minutes. Serve hot.