BERTHA'S "HIGHLY-REQUESTED" MACARONI & CHEESE

Bertha's

Provided by Meghan Williams

Categories Cheese

Time 55m

Yield 10-12 serving(s)

Number Of Ingredients 10

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12 -16 ounces pasta (can use any macaroni or macaroni-like pasta)
2 (8 ounce) bags shredded colby-monterey jack cheese
1 tablespoon butter
2 eggs
2 (12 ounce) cans evaporated milk (may need to add a portion of a 3rd can)
2 tablespoons sugar, to taste
2 teaspoons Lawry's Seasoned Salt, to taste
1/4 teaspoon white pepper, to taste
1/4 teaspoon Accent seasoning, to taste (optional)
cayenne pepper, to taste

Steps:

Cook pasta as directed.
Butter 9x13-inch pan and sprinkle with some of the first bag of shredded cheese (2 tbsp or to taste).
Drain pasta and leave sitting in strainer while mixing liquids.
In a mixing bowl, whisk the two eggs until mixed.
Mix in both cans of evaporated milk.
Mix in sugar, Lawry's, white pepper, Accent, and cayenne pepper.
Put pasta in bowl and add liquid mixture- liquid should cover pasta (or be within 1/4")- if it doesn't, add evaporated milk from the third can until it does. Add the rest of the first bag of shredded cheese.
Stir until mixed completely.
Pour mixture into 9x13-inch buttered pan.
Spread second bag of shredded cheese evenly across the top.
Cook at 350°F for 40 minutes or until brown and bubbly.
Enjoy!
GREAT TIP: To increase the moisture, cook your pasta the day before and let it soak in the liquid mixture (everything but the cheese). Leave it covered overnight in the refrigerator - the next day the pasta will have absorbed a good portion of the liquid so you'll need to use a couple extra cans of evaporated milk and perhaps 1 more egg, but the texture is oh-so lovely!