Iron skillet -12 inches
kosher salt
1 pound vermicelli or thin spaghetti
4 large eggs
2 cups milk
1 teaspoon dry mustard
1/2 teaspoon cayenne pepper ( ?)
5 cups shredded sharp cheddar cheese
2 tablespoons butter @ room temperature
freshly ground black pepper

1 pound vermicelli or thin spaghetti 4 large eggs 2 cup s milk 1 teaspoon dry mustard 1/2 teaspoon cayenne pepper ( ?) 5 cup s shredded sharp cheddar cheese 2 tablespoons butter @ room temperature

1. Bring a large pot of salted water to boil. If baking the same day, preheat oven to 375.

2. Cook pasta for 1 minute less than the package instructions state.

3. Drain pasta and reserve pasta in a little of the cooking water to cool briefly.

4. Beat together eggs, milk, mustard and cayenne pepper in a large bowl. Add pasta and 4 cups of the cheese. Mix well.

5. Butter the 12 inch skillet with 1 tablespoon of the butter. Pour in the pasta. Top pasta with remaining cup of cheese and dot with remaining tablespoon of butter and sprinkle with salt and pepper.

6. At this point- you can cover the pie with plastic and refrigerate overnight. Uncover in the morning and let the pie come up to room temperature as the oven preheats.

7. Bake 45 minutes- checking at 35 minutes- until pie is golden brown and bubbly.