I was really looking forward to this mac and cheese, because it seemed like a fresher version of Velveeta and I needed another use for evaporated milk. It was pretty good, and so quick to make. I used tabasco sauce, which I would leave out next time. I also added cayenne, which was really nice. The sauce was nice and smooth because I had the burner on the lowest possible setting. I threw out the leftovers because the mac and cheese sat on the burner for awhile and the sauce got grainy. But I would make this again, the dry mustard, cayenne, and fresh sharp cheddar cheese made a really nice flavored easy mac and cheese
- 1/2 pound elbow macaroni (I cut the sauce recipe in half but used 1/2 lb, and still had lots of sauce)
- 4 tablespoons butter
- 2 eggs
- 6 ounces evaporated milk
- 1/2 teaspoon hot sauce (NO!)
- 1 teaspoon kosher salt
- Fresh black pepper
- 3/4 teaspoon dry mustard
- 10 ounces sharp cheddar, shredded (I used a little extra, and shredded it myself)
In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the 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.