Oprah Mac And Cheese

• 2 ounces butter, melted, plus extra for preparing the baking pan
• 1 quart evaporated milk
• 4 eggs, beaten
• 2 tablespoons paprika
• 2 teaspoons salt
• 1/2 teaspoon white pepper
• 11/4 lbs. shredded extra sharp cheddar cheese (preferably Vermont cheddar)
• 1 lb. dry elbow macaroni, cooked al dente
• Crumb Topping:
• 1/2 cup dry sourdough breadcrumbs (or other firm-textured white bread)
• 2 tablespoons butter, melted
• 1/2 cup grated Parmesan cheese
• 2 grindings of black pepper

1. Preheat the oven to 350 u0b0F. Butter a 13"x 9" pan. Set aside.
2. In a large bowl, whisk together 2 ounces melted butter, evaporated milk, eggs, paprika, salt and white pepper. Set aside.
3. Make the crumb topping by mixing all the ingedients together in a small bowl. Set aside.
4. Layer one third of the cooked elbow macaroni in the prepared pan. Cover with one third of the shredded cheddar. Repeat the layers twice more, ending with an even layer of cheese on top.
5. Pour the evaporated milk mixture evenly over the entire casserole. With gloved hand, press lightly on the top so the ingredients are moistened by the milk.
6. Bake for 30 minutes, covered with foil. Remove the foil and sprinkle the crumb topping evenly over the top. Continue baking for another 15-20 minutes.

butter, milk, eggs, paprika, salt, white pepper, extra sharp, elbow macaroni, breadcrumbs, butter, parmesan cheese, grindings of black pepper

Taken from www.epicurious.com/recipes/member/views/oprah-mac-and-cheese-50005117 (may not work)