Ingredients:

 1 lb uncooked elbow macaroni, 1/2 cup butter, 2 (16 ounce) bags cheddar cheese, 1/2 large green bell pepper (diced), 1/2 large white onion (diced), 3 eggs, black pepper, 2 pinches salt, 2 teaspoons paprika, 1 habanero pepper (diced) ,12 ounces evaporated milk.

Instructions: 

1. Begin by seasoning a large pot of water with 2 pinches of salt. Bring the water to a boil and add the uncooked macaroni pasta. Cook until it reaches a tender consistency.

2. Drain the cooked macaroni and return it to the pot. Add butter and mix until the butter is fully melted and coats the macaroni.

3.  Gradually incorporate most of the cheese into the pot, reserving 8 ounces (or half of a 16 ounce bag) for later use as a topping.

4.  Season the macaroni and cheese mixture with paprika, black pepper, finely diced onion, bell pepper, and half of a finely diced habanero or goat pepper. Stir until the cheese is fully melted and blended.

5. Lightly beat the eggs and stir them into the mixture.

6.  Slowly pour in the evaporated milk, adding about half a cup at a time, and stirring well after each addition. Transfer the mixture evenly into a large baking pan prepared with non-stick spray, measuring about 13 x 9 inches.

7. Sprinkle the reserved cheese on top of the mixture, then loosely cover the pan with foil.

8. Bake in a preheated oven at 375°F for 1 hour to 1 hour and 10 minutes, or until the top develops a golden color.

9. Allow the baked macaroni to cool for 45-50 minutes at room temperature before serving.