![]() You absolutely MUST shred your own cheese.We’re undercooking our noodles just a smidge so they will hold up during the baking process.Use regular macaroni or jumbo macaroni noodles.if you dig into this right out of the oven the inside will be soupy. Remove from oven then let rest 20 minutes before serving.Bake, uncovered for 40-45 minutes at 350 degrees or until cheese is lightly browned and dish is bubbly.Cut butter into thin pats then place them evenly on top of cheese. ![]() Sprinkle reserved 2 cups of cheese evenly over everything then pour milk mixture evenly over noodles and cheese.Layer noodles and cheese evenly into baking dish (aim for about 4 layers of noodles.Spray a 3-quart 13x9 baking dish with cooking spray.Combine evaporated milk, eggs, salt, pepper, mustard powder and cayenne pepper in a large bowl and mix thoroughly (make sure the eggs are well combined into the mixture).While noodles are cooking, shred cheese, reserving two cups of cheese for the top layer. ![]()
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