Macaroni and Cheese Pie

Preheat your oven to a high temperature of 425 degrees Fahrenheit (220 degrees Celsius).

Next, spray a 9x13-inch casserole dish with cooking spray to prevent food from sticking.

In a large pot, bring a substantial amount of salted water to a rolling boil. Cook elbow macaroni in the boiling water, stirring occasionally, until it reaches your desired level of doneness, approximately 8 minutes.

During the time the macaroni is cooking, melt butter in a large pot over low heat. Gradually stir in evaporated milk and pepper; cook until the mixture is heated through.

In a separate bowl, whisk eggs until they become smooth and uniform. Gradually whisk in about 1/2 cup of the hot evaporated milk mixture, 1 tablespoon at a time, until it is fully incorporated. Whisk the egg mixture back into the saucepan and continue to heat gently, whisking constantly, until the milk mixture almost reaches a simmer and the sauce thickens.

Mix cooked macaroni with salt until well combined. Place 1/4 of the macaroni mixture in a layer at the bottom of the prepared casserole dish and top with 1 cup shredded Cheddar cheese. Repeat this process three more times, then sprinkle paprika over the casserole.

Finally, bake in the preheated oven until it starts to bubble and reach your desired level of doneness, approximately 20 minutes.