This is the real deal like my grandma makes. Truly Southern baked macaroni custard style pie at it's finest. Loved it. I will get a picture next time I make this but this recipe is too good for me to hold out on posting it.
8 ounces (226g) elbow macaroni, cooked according to package directions
1/4 cup (120g) butter
1/2-1 pound sharp or yellow cheddar cheese, grated (300-400g)
2 1/2 cups (6 dl) evaporated milk (6dl whole milk plus powdered skim milk)
Salt and pepper, to taste
Preheat oven to 400 (204C). Place half of the macaroni in a deep casserole dish. Dot with half of the butter and sprinkle with half of the cheese. Repeat with a second layer of macaroni, butter and cheese.
Beat the eggs and half of the evaporated milk in a bowl. Season with salt and pepper and pour the mixture over the macaroni. Pour the remaining milk over the macaroni just until it covers the noodles.
Bake 30-35 minutes or until set.
Makes: 8-12 servings