* 450 g (1 lb) Cheddar cheese, Grated
* 450 g (1 lb) Dried elbow Macaroni
* 10 fl oz (1/2 pint - 1 cup) Evaporated milk
* 10 fl oz (1/2 pint - 1 cup) Milk
* 3 free range eggs
* Sea salt and Freshly ground black pepper
* 1 teaspoon Chilli flakes or to taste
* Butter for greasing

===Method===
* Preheat the oven to 180° C (350° F - gas 4) Grease a large, shallow, oven proof dish
* Bring a large pot of lightly Salted water to the Boil
* Add the Pasta and cook until Al-dente, about 10 minutes or according to the instructions on the packet
* Drain the cooked Macaroni in a Colander and pour into a large mixing bowl
* Add the Grated Cheese to the Macaroni and mix well
* In another bowl, lightly whisk the Eggs and add the Milk and Evaporated milk
* Season to taste with Salt, Pepper and Chili flakes
* Add the Milk mixture to the Macaroni and mix well
* Pour this into the greased dish and Bake for about 1 hour in the middle of the oven. After about 30 minutes, push a fork into the mixture - if it is properly cooked, the fork will come out clean. Keep checking this way periodically during the next 30 minutes of cooking time. Cover with tin-foil if you see that the top is burning at any point.
* Allow to cool for 10 minutes, cut into portion-size squares with a sharp knife and serve, still hot.
* Macaroni pie (Scottish)
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