Creamy Stove Top Mac & Cheese
What you will need:
1 pound elbow macaroni
8 tablespoons butter
12 oz evaporated milk
1 teaspoon hot sauce (more if you’re feeling fiesty)
2 teaspoons kosher salt
Fresh black pepper to taste (I use A LOT)
1 1/4 teaspoons dry mustard
10 oz extra sharp cheddar cheese, shredded
10 oz Colby Jack cheese, shredded
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.
(then enjoy your nap!)