Ingredients
1 1/2 cups milk
One 12 oz can evaporated milk (I used skim, evaporated milk keeps the egg and milk from curdling)
1/4 cup (1/2 stick) unsalted butter, melted, cooled to room temp
3 large eggs
1/2 tsp salt
3 cups (12 oz) shredded cheese (I used an Italian blend, recipe calls for Italian fontina cheese)
1/2 pound elbow macaroni or mini penne tubes, par cooked and drained (this means cook them for about five minutes until tender but not completely cooked)
Freshly ground black pepper to taste
1/2 cup grated Parmesan cheese
Preparation
