Ingredients:

• 6 cups shredded cheese (mild cheddar and/or sharp)
• 16oz of elbow macaroni
• 1 can of evaporated milk
• 2 eggs
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp red pepper

Instructions:

• Preheat recteq to 375ºF.
• Boil elbow macaroni.
• Layer pan with macaroni, then shredded cheese, more macaroni, and more shredded cheese.
• In a large cup, mix the evaporated milk, eggs, salt, pepper, and red pepper together until the eggs are completely mixed.
• Pour milk mixture over the mac n cheese and grill for 45-60 minutes.
• Let sit for 10 minutes before serving.