Bahamian Macaroni and Cheese

Ingredients

 * 1 lb. elbow macaroni
 * 24 oz. cheddar cheese
 * 3 - 4 cans of evaporated milk (eg. Carnation)
 * Half onion, minced
 * Quarter green bell pepper, minced
 * 1 - 2 bird peppers, chopped and mashed to taste (or 1 - 2 tsp. red pepper flakes)
 * 2 tbsp. butter
 * 2 eggs beaten
 * salt
 * black pepper

Directions

 * 1) Boil pasta in salted water until al dente
 * 2) Preheat oven to 350 degrees.
 * 3) Drain pasta, return to pot. Immediately add butter, onion, green pepper, and hot pepper by folding them in. Allow the veggies to sweat a bit.
 * 4) Add cheese folding until melted, saving at least 4 oz. for later.
 * 5) Add evaporated milk, stirring after the first can and every half can thereafter until macaroni is totally submerged by at least half an inch.
 * 6) Taste then add salt and black pepper to liking. Optional: extra hot pepper.
 * 7) Add eggs.
 * 8) In a 13x9 inch butter greased pan, pour mixture out evenly (you may want to have a small casserole dish handy in case there is extra.). Sprinkle with remaining cheese.
 * 9) Bake for 45 minutes or until slightly firm in the centre, and golden brown on top.
 * 10) Let cool for at least 10 minutes before cutting and serving.
 * 11) Enjoy! Tastes great hot, warm, room temperature even cold. NB* Tip for steps 3 and 4 you need to work fast, if cheese is not melting you may need to turn stove to lowest setting and keep stirring gently until completely melted.