Sometimes simple is better.
I make baked “Mac & Cheese” a couple of different ways, but this particular version is not only the simplest, but my favorite of all.
To begin, start a pot of salted water for your pasta. Preheat your oven to 425 degrees.
In a large, heat-safe mixing bowl, beat 3 eggs until frothy.
Pour in a 12 ounce can of evaporated milk.
And stir in a half teaspoon each of salt, pepper and nutmeg.
Grate some cheese. I used 10 ounces of Dubliner cheese that I got at our local commissary. If you have never tried Dubliner, I highly recommend it. It is sublime. In addition to the shredded Dubliner, I also used a cup of sharp cheddar. (If you can’t find Dubliner, simply use your favorite cheeses.)
Start cooking a pound of pasta. I used mini penne.
Stir the cheeses into the mixing bowl.
As soon as the pasta is done cooking to al dente, drain it and put it in the mixing bowl.
Stir it together and pour it all into a large (12 inch) cast iron skillet. (Or other oven safe, shallow dish.)
Pop it in the oven and bake it for about 15-20 minutes or until it is bubbly and slightly browned on some of the pasta edges.