Stovetop macaroni and Cheese

By bklynmommy

Ingredients

• 1/2 pound elbow macaroni
• 4 Tbsp. Butter
• 2 eggs
• 6 oz. evaporated milk
• 1/2 tsp. hot sauce
• 1 tsp. Kosher salt
• black pepper to taste
• 3/4 tsp. dry mustard
• 10 oz shredded cheddar cheese

Preparation

Step 1

In a large pot of salted, boiling water cook the pasta to al dente and drain. Return pasta to the pot and add the butter. Melt and toss to coat.

In a bowl, whisk together the milk, eggs, hot sauce, salt and pepper and dry mustard.

Stir into the pasta.

Add the grated cheese. But first, is there anything better than cheese? I mean really. Cheese rocks!


Cook over low heat and stir until cheese is melted and you can't take it any more, you just have to start eating it.


I doubled the recipe (of course). We're macaroni and cheese nuts in my house. We love it!