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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

How to Make It

In a bowl, mix cooked and well drained macaroni and cheese together.

In another bowl whisk together eggs, milk, sugar and seasoning.

Pour egg/milk mixture over mac and cheese mixture, stir until well incorporated.

Pour into baking dish or tin, cover with foil.

Bake at 350 degrees for about an hour.

Remove foil, turn on broiler – broil top of mac and cheese until golden brown and bubbly.

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Ultimate Southern Macaroni & Cheese