Stove Top Mac n Cheese
Stephanie arnold
This is so easy and so good you will never buy the blue box again
ingredients
- 1 lb. elbow macaroni
- 8 T butter
- 4 eggs
- 12 oz evaporated milk
- 1 t hot sauce
- 2 t kosher salt
- Fresh black pepper to taste
- 1 1/2 t dry mustard
- 20 oz sharp cheddar, shredded
directions
In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in 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.
Source: Peg Arnold's Friend
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