For this dish you need:
* Baking dish (the size I normally use is 9x4-ish)
* 5 cups under-cooked Penne pasta
* 12 oz. can of evaporated milk (I use the 2%)
* 2 large eggs
* 1 1/2 cups shredded cheddar cheese
* 1 cup shredded mozzarella cheese
* 1/2 cup shredded Parmesan cheese
* 2 tsp ground pepper
If you want a "grown-up" Mac-n-Cheese dish, you could add cooked bacon.
Start by cooking your Penne Pasta. Please know that I don't usually measure my ingredients, so I only know that I put 5 cups of half cooked (meaning it's still a little hard) pasta in baking dish. So make sure you dump enough to make 5 cups. Cook pasta for about 5 to 6 minutes.
While the pasta is cooking, in your baking dish mix ...
* Evaporated milk
* Ground pepper
* 3/4 cup of cheddar cheese (saving the other 3/4 cups for topping)
* Mozzarella cheese
* Parmesan cheese
* Eggs
When the pasta is done, drain the pasta rinsing in cold water to shock it and also to make sure you're not going to make scrambled eggs while mixing it in cheese batter.
Mix everything together well, cover.
Bake for 20 minutes, stirring the pasta mixture and then top with remaining cheese. Leave uncovered for the remaining 10 minutes. Let stand for 5 minutes or so.
YUM, YUM!!!
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