1/2 pound elbow macaroni
3 large eggs
1 can (12 ounces) evaporated milk
1/4 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg
1 1/2 cups shredded sharp cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/2 cup finely grated Parmesan
Preheat oven to 475 degrees. In a large pot of boiling salted water, cook macaroni 6 minutes (it will be undercooked). Drain.
In a large bowl, whisk together eggs and evaporated milk. Add 1/2 teaspoon salt, cayenne, nutmeg, and cheeses; mix well. Add macaroni and stir well to combine. Transfer to an 8- or 9-inch square baking dish or 2-quart gratin dish. With a spoon, gently spread mixture to form an even layer.
Bake just until sauce is bubbling at edges, 12 minutes. Let rest 10 minutes before serving.