Stove Top Macaroni & Cheese

By Eternallylawson

Ingredients

• 1/2 pound elbow macaroni
• 4 tbsp. butter
• 2 eggs
• 6 oz. evaporated milk (fat free is fine and I used a 5 oz. can)
• 1/8 tsp. ground cayenne pepper
• 1 tsp. kosher salt, plus more for boiling
• freshly ground black pepper
• 1/4 tsp. ground dry mustard
• 10 oz. shredded sharp cheddar cheese

Details

Adapted from macaroniandcheesecake.com

Preparation

Step 1

Bring a large pot of water to boil. Add a sprinkling of salt, then boil your noodles according to package
directions. Once al dente, drain the pasta and return it to the pot. Add the butter and stir until butter has
melted.
Meanwhile, in a separate small bowl, whisk together the eggs, evaporated milk, cayenne, 1 tsp. salt, pepper
and mustard. Once the noodles are cooked, drained and the butter has melted, stir the milk mixture into the
noodles until incorporated. Add in the cheese and stir over low heat until cheese has melted, approximately 3
minutes. Serve immediately.