Instructions

1. Place 4 quarts of water and the ¼ cup of kosher salt in a 6 to 8 quart pot over high heat to boil for cooking the pasta. Meanwhile . . .

2. Brown the beef in a heavy fry pan over medium-high heat, breaking it up well. Drain well in a colander, transfer to a large bowl, then place the tomatoes in the colander to drain. Now is a good time to preheat the oven to 325°.

3. Return the fry pan to medium-high heat and add the butter. When the bubbles start to subside, add the onion and sauté until transparent and just starting to brown, then transfer to the bowl with the meat. Add the drained tomatoes to the bowl as well.

4. Add the pasta to the boiling water to cook according to directions. When the timer tells you it's done, carefully transfer the pasta to the colander to drain. Shake a few times to help eliminate more water, then add to the large bowl and toss with a wooden spoon to mix.

5. While the pasta drains, place the half of the cheddar, garlic sauce, herbs, 1 tsp. of salt, and the B.O.D. in a medium bowl, stir gently with the wooden spoon to mix. Add to everything in the large bowl and toss again gently to mix evenly.

6. Spray a three quart glass or ceramic casserole dish with non-stick coating and transfer the completed mixture to the dish.

7. Place the milk and eggs in a small bowl, whisk together well with a fork, and pour evenly over the casserole. Sprinkle the remaining cheese over the top, then spread the chilies evenly over the cheese.

8. Place the casserole on a rack in the middle of the oven. In an hour, remove from the oven, garnish the top with paprika, then cover and let stand about 10 minutes. Of course you will want to serve with a bottle of B.O.D. alongside for those who like to add a bit more to their maccheroni!