Creamy Macaroni and Cheese

2 large eggs
12 oz. can evaporated milk
few dashes of hot pepper sauce (optional)
½ t. salt
¼ t. ground black pepper
1 t. dry mustard, dissolved in 1 t. water
½ lb. elbow macaroni (≈ 2 – 2 ½ cups)
4 T. unsalted butter, (can use margarine)
3 cups grated cheese:
2 c. sharp cheddar
½ c. mild cheddar
½ c. Monterey jack

Heat water in large pan to boil.

In small bowl, mix eggs, 1 cup of the evaporated milk, pepper sauce, salt, pepper, and dry mustard. Set aside.

Cook macaroni until almost tender. Drain and return to pan over low heat. Add butter, toss to melt.

Pour egg mixture and ¾ grated cheese over pasta. Stir until combined and cheese starts to melt. Gradually add remaining milk and cheese, stirring constantly until hot and creamy.



by Catherine S.