click below to get the full recipe

































































































































































































































makes approximately 18 biscuits

1 lb elbow macaroni, cooked – al dente, drained well

2 overflowing cups of sharp cheddar cheese, shredded or cut into 1/4-in cubes

1 can evaporated milk

1 Tbsp sugar

2 eggs, beaten

Season salt – to taste

Fresh cracked black pepper – to taste

Dash or two or three or four of cayenne pepper

Salt and pepper to taste