In a Jiffy Baked Mac & Cheese
  • 3 eggs
  • 12 oz evaporated milk
  • ½ tsp black pepper
  • ½ tsp salt
  • ½ tsp nutmeg
  • 1 lb mini penne pasta
  • 10 oz Dubliner cheese, shredded
  • 1 c shredded sharp cheddar cheese
  1. 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 the eggs until frothy. Add in the evaporated milk, salt, pepper,, nutmeg, and shredded cheeses. Stir together. Cook your pasta until al denta. Drain the pasta and add it to the mixing bowl. Stir it all to combine. Pour the mixture into a large (12 inch) cast iron skillet, or other shallow baking 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.
  2. Enjoy!
Recipe by Cosmopolitan Cornbread at