Ingredients
1
package (16 oz) elbow macaroni
4
eggs, slightly beaten
4
cups milk
1
teaspoon salt
1
teaspoon ground mustard
1/2
teaspoon freshly ground black pepper
1/4
teaspoon ground red pepper (cayenne)
5
cups shredded sharp Cheddar cheese (20 oz)
1 1/2
cups soft bread crumbs (about 2 slices bread)
1/4
cup butter or margarine, melted
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain macaroni as directed on package, using minimum cook time.
In large bowl, stir eggs, milk, salt, mustard, black pepper, red pepper and 2 cups of the cheese with wire whisk until blended. In baking dish, place half of the cooked macaroni. Sprinkle with 2 cups cheese. Top with remaining macaroni. Pour egg mixture evenly over all.
Cover; bake 35 minutes. Uncover. Sprinkle with bread crumbs; drizzle with melted butter. Sprinkle with remaining 1 cup cheese. Bake 5 to 8 minutes longer or until golden brown and set.
