From my personal archives, here's a classic soul food recipe. Reminds me of when I lived in West Palm Beach and used to go to Riviera Beach to a soul food joint and eat ribs, collard greens, macaroni & cheese and peach cobbler. YUMMMM!.
1 pound dry elbow macaroni
4 tablespoons ( 1/2 stick) butter
1 tablespoon seasoned salt, such as McCormick's
1 teaspoon white pepper
1 tablespoon Cajun seasoning
4 eggs, divided
1 can (12 ounces) evaporated milk, divided
2 cups shredded mild or sharp cheddar cheese
Few tablespoons of shredded cheese for garnish
Paprika for garnish
Place the elbow macaroni in a large pot and cover with at least 5 quarts of warm water. Place the pot over high heat and bring to a boil. Once the water comes to a boil, remove the pot from the heat, cover and let stand for 15-20 minutes, or until the macaroni is just tender. Drain and briefly rinse the macaroni.
Preheat the oven to 350 degrees.
Transfer the macaroni to a large baking dish. While the macaroni is still hot, add the butter, seasoning salt, white pepper and Cajun seasoning until the butter melts. In a small bowl, mix together 3 of the eggs with 1/2 can of the evaporated milk and stir it into the macaroni. Add 1 cup of the cheese and continue to stir to melt the cheese. Stir in the remaining 1 cup cheese. Mix together the remaining 1 egg and 1/2 can of evaporated milk and blend it into the macaroni.
Sprinkle additional shredded cheese over the top and sprinkle with paprika.
Bake, uncovered, about 30-45 minutes or until the macaroni is firm.
Remove from oven and serve.