2 lb. elbow macaroni
2 eggs, beaten
1 T. Adobo Seasoning
1 T. black pepper
1 lb. sharp cheddar cheese
1 lb. extra sharp cheddar cheese
1/4 lb. unsalted butter, melted
1 qt. 1% or 2% milk
Preheat oven to 350 F.
Bring a large pot of water to boil, and cook macaroni about 5 minutes.
Drain noodles and place in an ovenproof casserole, approximately 9 x 13 x 3 inches.
Mix in beaten eggs, Adobo seasoning, black pepper, cheese, and butter,
Pour in milk until it reaches about 1⁄2 inch below top of the noodle mixture.
(Do not cover the noodles with the milk.)
Sprinkle with paprika.
Cover with aluminum foil and bake for 45 minutes.
Remove foil and broil for 5 minutes to brown the top.