Caribbean Macaroni Pie

Steps

1. Chop the onion.
2. Boil water and salt it.
3. Add the elbow pasta to the boiling water, ensuring no oil is added so the sauce adheres to the noodles.
4. Stir periodically while cooking to prevent the pasta from sticking.
5. Cook the pasta until al dente (check after 6 minutes).
6. Drain the cooked pasta.
7. In a pot (the same one used for the pasta, rinsed out), melt some butter over low heat.
8. Add the chopped onion to the melted butter and sauté for a couple of minutes.
9. Pour in two cans of evaporated milk into the pot with the onions and butter.
10. Stir the milk and let it reduce slightly.
11. Add the grated white and yellow cheddar cheese to the mixture.
12. Continue stirring on low heat for a couple of minutes until the sauce thickens nicely.
13. Add the drained pasta to the thickened cheese sauce.
14. Stir in a heaping tablespoon of mustard.
15. Add two beaten eggs, mixing them quickly into the mixture to prevent scrambling from the heat.
16. Season with salt and taste as you go, adding more if needed.
17. Add extra cheese for good luck.
18. Transfer the macaroni mixture to a non-stick ceramic dish (or spray any pan that might stick).
19. Top the pie with additional cheese.
20. Bake in the oven at 350 degrees Fahrenheit for about an hour, or until the top is golden brown.
21. Let the pie cool down and set before cutting a slice.