Wilson's Own Mac n' Cheese

Ingredients

• 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

Recipe courtesy Ed Wilson, Wilson's Holy Smoked BBQ,  I seen it on Guy's Big Bite!!

Directions

Preheat oven to 325 degrees F.

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.

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.

Bake until the cheese is golden and bubbly, about 30 minutes. Serve hot.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.