1¼ pounds elbow macaroni
½ habanero pepper
1 mild chile pepper*
1 small onion
¾ pound grated cheddar cheese (about 3 cups, ¼ pound more later)
2¼ cups (20 ounces) evaporated milk
2 teaspoons ketchup
¼ teaspoon paprika
½ teaspoon parsley
¼ teaspoon pepper
¼ teaspoon salt
2 tablespoons butter, softened
¼ pound grated cheddar cheese (about ¼ cup)
* = Such as, in ordered of increasing spiciness: Italian sweet pepper, pasilla bajio pepper, cherry pepper, banana pepper, Trinidad perfume pepper, pepperoncini, or cubanelle,
9″ * 13″ casserole dish
Serves 8. Takes 1 hour 10 minutes.
Preheat oven to 350 degrees. Cook elbow macaroni in large pot according to instructions on package. Drain. While macaroni cooks, mince habanero. (Do not touch minced habañero with hands. If you do so, please wash your hands thoroughly right away. ) Mince mild chile pepper and onion. Add eggs to small bowl. Beat eggs with whisk.
Add habanero, mild chile, onion, eggs, ¾ pound cheddar cheese, evaporated milk, ketchup, paprika, parsley, pepper, and salt to mixing bowl. Stir with fork until well blended. Pour contents of mixing bowl into pot with macaroni. Mix with long spoon until well blended. Grease casserole dish with butter. Ladle contents from mixing bowl into casserole dish. Sprinkle ¼ pound grated cheddar cheese on top. Bake for 30 minutes at 350 degrees or until cheese turns golden brown.
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