2 quarts water
1 tablespoon kosher salt, plus more for seasoning
1 tablespoon vegetable oil
2 cups uncooked elbow macaroni
1 1/2 cups evaporated milk
1/2 stick butter, melted
Freshly ground black pepper
16 ounces shredded sharp Cheddar
Dust with paprika
Preheat oven to 325 degrees F.
Bring water, salt, and oil to boil over high heat Add pasta, bring back to a boil and cook until al dente, 8 to 9 minutes. Drain pasta and rinse with cold water to stop the cooking process.
In a large bowl, mix together eggs, evaporated milk, melted butter and salt and pepper, to taste. Stir in 3/4 of the cheese and add the pasta. Spray an 8 by 8-inch baking pan with nonstick spray and add the pasta mixture. Top with remaining cheese and dust with paprika.
Bake until the cheese is golden and bubbly, about 30 minutes. Serve hot.
1 (#10 can) black-eyed peas, rinsed and drained
1/2 red bell pepper, seeded and finely chopped, optional
1/2 green bell pepper, seeded and finely chopped, optional
1/2 to 1 small or medium red onion, chopped
1 clove garlic, peeled and finely minced
3/4 cup chopped flat-leaf Italian parsley
1/2 fresh jalapeno, very finely minced
1/4 cup olive oil
1/4 cup canola oil
1/3 cup red wine vinegar
1 tablespoon whole-grain mustard
1 tablespoon brown mustard
1/2 tablespoon salt
1/2 tablespoon ground black pepper
In a medium bowl, whisk together the olive oil, canola oil, vinegar, whole-grain mustard, brown mustard, salt and pepper. Pour over the salad mixture and toss well.
Read more at: http://www.foodnetwork.com/recipes/black-eyed-pea-salad-recipe1.html?oc=linkback