- 1/2 pound elbow macaroni
- 4 Tbsp butter
- 2 eggs
- 6 ounces evaporated milk
- 1/2 tsp hot sauce
- 1 tsp kosher salt
- Fresh black pepper
- 3/4 tsp dry mustard
- 10 ounces sharp cheddar, shredded
- In a large pot filled with boiling salted water, cook the pasta to al dente and drain. In the pot, melt the butter and coat the pasta.
- Whisk the eggs, milk, hot sauce, salt, pepper, and mustard. Stir the mixture into the pasta and add cheese.
- On low heat, stir everything for 3 minutes or until it becomes creamy and serve.
Source: Food Network
Photo credit: Vancouver Bites! on Flickr