Stove Top Mac 'n' Cheese

[Guest guest]

Stove Top Mac 'n' Cheese

 

1/2 lb. elbow macaroni

4 TB butter

2 eggs

6 oz. evaporated milk

1/2 tsp. Tabaso red hot pepper sauce

1 tsp. kosher salt

Ground black pepper, to taste

3/4 tsp. dry mustard

10 oz. sharp Cheddar cheese, shredded

 

In a large pot of boiling, salted water cook the pasta to al dente and drain.

Return to the pot

and melt in the butter. Toss to coat.

 

Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir

into the pasta and

add the cheese. Over low heat continue to stir for 3 minutes or until creamy.

Serve.

 

Serves: 6 to 8.