BOIL: pasta in large pot of lightly salted water until "al dente" (approx 8 minutes)
BEAT: eggs, sugar, extracts, and milk in large bowl until sugar is completely dissolved
DRAIN: pasta completely then
ADD: beaten mixture to pasta and MIX well.
STIR IN: 1 1/2 c. shredded cheese
POUR: into buttered baking dish.
SPRINKLE: remaining 1/2 c. evenly over top of dish.
DOT: top of mixture with small pieces of butter.
BAKE: covered with foil in preheated oven for 30 min. UNCOVER remaining 10-15 min to crisp top.
SERVE: warm or room temp. Refrigerate leftovers.
Notes
While butter nut extract does add a special touch to this dish, If you don't have butter nut extract extract simply substitute with all vanilla extract.
You may add up to 1/2 c. more sugar to this recipe if you desire a sweeter outcome. You may also remove 1/2c. sugar if you desire a less sweet dish.
Sorry! I had it there when I first typed it. I don't know what happened. Let me know how it turns out for you. Its an old "cajun" recipe of my grandmother's.