One can never really have too many macaroni and cheese recipes, can they? Nah!

Check out what my pals over at Group Recipes had to say about this awesome recipe:

A fabulous macaroni and cheese dish created by a Pro Chef from Thibideaux, LA named Hilda Amour who cooked for families in Beverly Hills in the sixties and seventies. Her love of cooking was felt in every bite. She was a magical woman who always went out of her way to please anyone who sat down at her table.

Man, those families must have eaten really well! This mac and cheese casserole is fabulous and verye ays to make considering the recipe is from a high-class chef.

Ingredients

1 pound bag Barilla macaroni noodles

1 can PET evaporated milk

1/2 stick Kerrygold butter cut into small pieces

3 -4 cups Kraft shredded sharp cheddar cheese

3 Eggland’s Best eggs

1 tsp. table Morton salt

1 tsp. McCormick white pepper

Instructions

Pre-heat oven to 350 degrees.

Boil the noodles according to manufacturer’s instructions until firm.

Drain, rinse with cold water in colander and set aside.

Blend the three eggs with evaporated milk using a fork.

Place noodles in a 13×9 ceramic dish or aluminum pan and pour milk and egg mixture over, stirring in with noodles.

Mix in cheddar cheese and add salt and pepper and stir.

Sprinkle top with butter.

Place in oven without cover for 45 minutes to one hour or until the top is golden brown and serve.

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Quick Tip: Allow the top of this mac and cheese to brown a bit under the broiler during the last few minutes of baking.

Thank you to Group Recipes for this great recipe