We are always willing to try a new mac and cheese recipe and this one did not disappoint. The best part was that my 9-year old made it almost entirely by himself.
1/2 pound elbow macaroni
4 tablespoons butter
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard
8 to 10 ounces sharp cheddar, shredded
In a large pot cook the pasta to al dente and drain. Melt the butter in the pot and return pasta to the pot. Toss to coat.
In the meantime whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Mix into the pasta. Add the cheese and stir over low heat until melted and creamy.
We had this with rotisserie chicken and some cantaloupe.
What did the family think? We’ve never met a mac and cheese we didn’t like.