Stovetop Mac & Cheese
: Roni
Serves: 4-6
Ingredients
- ½ pound Elbow Macaroni We prefer the small shells
- 4 tbsp Butter
- 2 Eggs
- 6 oz Evaporated Milk (canned milk)
- ⅛ tsp. Ground Cayenne Pepper
- 1 tsp. Kosher Salt Plus more for boiling
- Freshly Ground Black Pepper To taste
- ¼ tsp. Ground Dry Mustard
- 10 oz Sharp Cheddar Cheese I generally use about 6 ounces.
Instructions
- 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.