Power Cooking

• 8 oz. package elbow macaroni (about 2 cups cooked)
• 2 eggs, beaten
• 2 cups whole milk
• 2 tablespoons butter, melted

• ½ teaspoon cayenne pepper
• 1 teaspoon salt
• 2½ cups sharp cheddar cheese, grated

• 1 tube Ritz® crackers, crushed
• ¼ cup grated or shredded parmesan cheese
• 1 teaspoon paprika
• 2 tablespoons butter

Cook noodles according to package, being careful not to overcook. Drain and rinse with cold water. Set aside. Preheat oven to 350°.

Pour half of the cooked macaroni noodles into a buttered 2-quart casserole dish and top with half of the grated cheddar cheese. Repeat layer of noodles and cheese.

In a large bowl, combine beaten eggs, milk, melted butter, cayenne pepper and salt. Pour over top of noodles and cheese.

In a small bowl, mix crushed crackers, parmesan cheese and paprika. Sprinkle over mac and cheese mixture and dot with 2 tablespoons unmelted butter.

Bake until brown and bubbly, 35-45 minutes. Serve warm.