Mac and Cheese

Publish date:
Updated on
  • 7Servings


  • 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


  1. 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.
  2. Whisk the eggs, milk, hot sauce, salt, pepper, and mustard. Stir the mixture into the pasta and add cheese.
  3. On low heat, stir everything for 3 minutes or until it becomes creamy and serve.

Source: Food Network

Photo credit: Vancouver Bites! on Flickr