Rob's "Wing it" Mac and Cheese

Note: Just reading the recipe will make you gain five pounds.

Stuff you need:

• 16 oz elbow macaroni
• 1/2 Cup (2 sticks) butter
• 8 oz supermarket "Cheddar" (that yellow shredded stuff)
• 8 oz or so freaking' Razor Sharp "wow, what is this feeling in my jaw hinges" cheddar - the kind of stuff that makes you think twice about what so-called "Cheddar Cheese" is - run this through the cheese grater. You want stuff that puts hair on your chest, not that wimpy yellow crap.
• 1x 5oz can of evaporated milk.
• 2 eggs. Beaten like they owe you money
• 1x 10.75oz can condensed Cheddar cheese soup - get the Campbells stuff - hell, why not…
• Some reasonable amount of bread crumbs. Use "Planko" or "Seasoned" or whatever is the trendy mix at the time. I use "Plain".

Process

1. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes or so. Drain and leave it in it's big-ass saucepan. Turn off the heat.
2. Add 2x sticks (1/2 cup) butter. Let melt, mixing occasionally - if you turned off the heat the butter will melt without burning anything.
3. Whisk evaporated milk and eggs together in a bowl until smooth while you are waiting for the butter to melt. Stir this mess into pasta mixture.
4. Dig out the soup into your pasta mess. It's thick stuff. Work it.
5. Mix the soup and all the cheese into the pasta/butter matrix. Mix it all up, mix it good, make it a gooey mixed up mixture.
6. Spread this gooey mess out in 2x 8x8" pans or however the math works out. Whatever. It's wing in mac and cheese. Figure it out.
7. Sprinkle some amount of your trendy bread crumbs on top. The ideal amount is enough to cover it completely without any loose bits. Shake it baby, make them well distributed.
8. Bake in conventional oven at 350 degrees F for 45 minutes to 1 hour, depending on taste, oven issues and such. you will know when it's right based on what you put it in and how it looks.