Bertha's "highly-Requested" Macaroni & Cheese

Ingredients

• 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

Directions

1. 1

   Cook pasta as directed.

2. 2

   Butter 9x13-inch pan and sprinkle with some of the first bag of shredded cheese (2 tbsp or to taste).

3. 3

   Drain pasta and leave sitting in strainer while mixing liquids.

4. 4

   In a mixing bowl, whisk the two eggs until mixed.

5. 5

   Mix in both cans of evaporated milk.

6. 6

   Mix in sugar, Lawry's, white pepper, Accent, and cayenne pepper.

7. 7

   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.

8. 8

   Stir until mixed completely.

9. 9

   Pour mixture into 9x13-inch buttered pan.

10. 10

    Spread second bag of shredded cheese evenly across the top.

11. 11

    Cook at 350°F for 40 minutes or until brown and bubbly.

12. 12

    Enjoy!

13. 13

    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!