Island Macaroni and Cheese

• 1 pound Elbow Macaroni
• 1 pound Cheddar Cheese, Grated
• 1/2 cups Green Pepper, Minced
• 1 cup Onion, Minced
• 2 whole Eggs
• 1 teaspoon Cayenne
• 12 ounces, fluid Can Evaporated Milk
• 1/2 teaspoons Salt
• 2 Tablespoons Butter

1. 1.
2. Boil elbow macaroni for about 5 minutes, or until al dente.
3. Drain and return to pot.
4. 2.
5. Stir in cheddar, pepper, and onion.
6. The smaller you slice the peppers and onions, the less crunch the finished dish will have.
7. 3.
8. In a small bowl or measuring cup, stir together eggs, cayenne, evaporated milk, and salt.
9. Pour over macaroni and stir to combine.
10. Working with hot pasta melts the flavors together quickly.
11. 4.
12. Pour into a greased lasagna pan, spreading evenly with a spatula.
13. Dot with butter.
14. Note: At this point I refrigerated the macaroni until shortly before I needed it.
15. 5.
16. Bake at 350F for 30-45 minutes.
17. Let cool about 10 minutes and slice into squares.
18. Serve hot.

macaroni, cheddar cheese, green pepper, onion, eggs, cayenne, milk, salt, butter

Taken from tastykitchen.com/recipes/main-courses/island-macaroni-and-cheese/ (may not work)