Southern Baked Mac and Cheese Pie

Preheat your oven to 425°F (220°C). Lightly grease a 9x13-inch baking dish with non-stick spray.

Fill a large pot with lightly salted water and bring it to a boil. Add elbow macaroni and cook, stirring occasionally, until tender but still firm, about 8 minutes. Drain the water once cooked.

As the macaroni cooks, melt butter in a large saucepan over low heat. Stir in the evaporated milk and season with pepper; cook until the mixture is heated through.

In a separate bowl, whisk the eggs until smooth. Gradually add about 1/2 cup of the hot evaporated milk mixture, one tablespoon at a time, whisking well after each addition. Once fully incorporated, return the egg mixture to the saucepan and cook over low heat, whisking constantly, until the sauce thickens and nearly simmers.

Carefully mix the cooked macaroni and salt into the sauce. Layer 1/4 of the macaroni mixture into the prepared casserole dish, then top with 1 cup of shredded Cheddar cheese. Repeat the layers three times, finishing with a sprinkle of paprika on top.