2 Cups coarsely chopped mature Cheddar
1 Cup evaporated milk
Grating of Fresh Nutmeg
Preheat the oven to 425. Cook the macaroni according to the package instructions, drain, and then put back into the hot pan.
While pasta's cooking, mix cheese, milk, eggs, and nutmeg in a bowl (or blitz in a processor).
Pour over macaroni and mix everything together.
Tip into a 10" diameter dish (wide and shallow is the best) and bake for about 15 minutes or until it is bubbling and blistering on top.
VARIATIONS: (I never do it the way "she" says to)
We use grated cheese, regular milk, and ground nutmeg. After cooking the pasta, I put it into a shallow casserole dish and spoon the milk/cheese mixture over the top. We love it and think it tastes great!