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Ingredients

• 1 lb. Ronzoni cavatappi pasta
• 1 stick butter
• 3 tablespoons Frank's Red Hot cayenne pepper sauce
• 1 medium red onion, peeled and chopped very fine
• Salt & fresh ground black pepper to taste
• 2 extra-large eggs
• 3 12 oz. cans evaporated milk
• 2 10 oz. blocks of extra sharp cheddar cheese, grated
• 1 8 oz. block of Monterey Jack cheese with jalapeno peppers, grated
• 6 disposable tinfoil muffin pans
• Cooking spray

Description

One Of The Five Finalists Selected For Emeril's Best Mac 'n' Cheese Ever Challenge (2008).

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