1 pound macaroni noodles
1/2 cup finely grated carrots
1 teaspoon green seasoning
3 cups grated sharp cheddar cheese
1 3/4 cups carnation milk
1 cup of mayo
2 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
Preheat oven to 375 degrees.
Cook macaroni to the packaged directions. Drain and place in a big heat proof dish.
Mix together the egg and the carnation milk.
To the cooked pasta add, salt, black pepper, carnation and egg mixture, mayo, green seasoning, cayenne pepper, carrots and about 1 cup of the cheese.
Mix thoroughly. Taste if it has enough salt. You can add garlic or grated onion if you like. Again be sure to taste.
Pour the pasta mixture into a baking dish. Do one layer first and add some of the cheese. Then do the next layer and add the rest of the cheese to top it off.
Place in the oven until the top turns golden brown, about 25 minutes.
This is similar to the American mac and cheese, but it has eggs to hold it together.