Super Creamy and Cheesy Tex-Mex Macaroni and Cheese

• 16 ounces jumbo pasta shells
• 1 tablespoon butter
• 2 (5 ounce) cans evaporated milk
• 2 eggs
• 1 tablespoon Worcestershire sauce (or Tobasco sauce)
• 34 teaspoon salt
• 12 teaspoon chili powder
• 14 teaspoon white pepper
• 3 cups shredded cheddar cheese or 3 cups Mexican blend cheese, divided (12 oz.)

1. Cook the pasta according to package directions in salted water; drain and return shells to the pot.
2. Stir in the butter; cover, and set aside.
3. Position a boiler rack so that the top of your macaroni and cheese (in its baking dish) will be 4-6" from the heat source; preheat the broiler.
4. Meanwhile, whisk together the eggs, evaporated milk, Worcestershire sauce, salt, chili powder, and pepper until combined.
5. Place the pasta over low heat; stir in the milk mixture and 2 cups of the cheese.
6. Cook, stirring, until a creamy sauce forms and the mixture is hot, about 5 minutes.
7. Pour the mixture into an ungreases 6-cup baking dish; sprinkle with remaining cheese.
8. Broil until lightly browned and bubbly, 2-3 minutes; serve hot.

pasta shells, butter, milk, eggs, worcestershire sauce, salt, chili powder, white pepper, cheddar cheese

Taken from www.food.com/recipe/super-creamy-and-cheesy-tex-mex-macaroni-and-cheese-72326 (may not work)