1/2 pound uncooked elbow macaroni
1 small onion, finely chopped
1/2 green bell pepper, finely chopped
1 1/2 cups grated cheddar
salt and pepper
1 teaspoon paprika
12 ounce can of evaporated milk
Cook macaroni in large in salted water until just al dente.
Add onion and pepper to pot and cook a minute or so more, until the vegetables are softened.
Drain and return macaroni and vegetables to pot. Add half the cheese and stir until it is melted.
Beat the eggs with a healthy dash of hot sauce, salt, pepper, and paprika. Stir the eggs and evaporated milk into the macaroni and cheese.
Spoon mixture in well buttered 8- or 9- inch square baking dish and sprinkle remain cheese over top.
Bake at 350 for about 30 minutes until it has set and is bubbling and brown around edges. Remove from oven and let stand 10 minutes then cut into squares to serve.