Makes:
6 servings
Total Time:
1 hr
Submitted by:
Category:
Side Dishes
Sub Category: Other
what you need
- 2 cups dry macaroni
- 2 teaspoons salt
- 2 large eggs, beaten
- 1 can (12 oz.) evaporated milk
- 3 cups shredded Mexican blend cheese (sharp cheddar, Monterey jack, asadero, queso blanco) instead of all cheddar. If you can't find the Mexican blend, use any of these cheeses, or ideally some combination, divided
- 1/2 teaspoon salt
- 1/4 cup (1/2 stick) butter, melted
- 1 4-oz. can chopped chilies (mild or hot)
make it
1. Preheat oven to 350 degrees F. Grease a 9" X 13" baking dish. Cook the pasta in boiling water with the two teaspoons salt until al dente. Drain and set aside.
2. In a large bowl, beat the eggs and whisk in the evaporated milk until well blended. Add 2 cups of cheese, 1/2 teaspoon salt, melted butter, and cooked pasta.
3. Pour the mixture into the baking dish. Top it evenly with the remaining cup of cheddar cheese.
4. Bake for approximately 40 minutes or until the custard has set and the cheese on top turns golden brown.
Notes
