Ingredients:
1 (14 ounce) packages macaroni
4 cups grated yellow cheddar cheese
1 (12 ounce) cans evaporated milk
1 large eggs
3 ounces butter
1 small onions, chopped
2 stalks scallions, chopped ( white part only)
1 clove garlic ( chopped)
1/2 cup chopped green peppers
1 hot chili peppers, chopped ( no seeds)
1 cup dried breadcrumbs
salt
Directions:
Cook the macaroni in salted water until it is well done but not soggy.
Drain well.
Meanwhile, place the onion, garlic, escallion, green pepper and hot pepper in a blender with a little of the milk and puree.
Set aside.
Take out 1 cup of the grated cheese and mix with the breadcrumbs.
Set aside.
Grease a 10″x6″ casserole dish with a little bit of the butter.
Heat oven to 350 degrees F.
Mix the hot macaroni with the butter until all the butter is melted.
Add the remaining cheese and all of the seasoning mixture and mix until the melted cheese begins to form a sauce.
Once everything is well incorporated, add the egg and mix well.
Pour mixture into the prepared baking dish and top with breadcrumb/cheese mixture.
Pour remaining evaporated milk slowly over the top of the mixture, taking care not to let the dish overflow.
Let stand for about 15 mins so that the milk is absorbed.
Bake for about 30 mins or until the top is brown and crusty and the milk has been absorbed.
Let stand for another 15 minutes before serving.
Servings: Serve
Time preparation: 40 min.
Time total: 70 min.