Stove top mac and cheese
Stove top mac and cheese
| Ingredients |
|---|
| Fresh black pepper |
| 1 teaspoon kosher salt |
| 4 ounce evaporated milk |
| 2 eggs |
| 4 tablespoon butter |
| 1/2 pound elbow macaroni |
| 1/4 teaspoon dry mustard |
| 10 ounce sharp cheddar, shredded |
Instructions:
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.
(This recipe originally called for 6oz milk. It is reduced as an experiment.)
Nutrition Facts
Serving Size:6
| Amount Per Serving | ||
|---|---|---|
| Calories 0 |
||
| Total Fat 0 |
||
| Saturated Fat 0 |
||
| Total Carbohydrate 0 |
||
| Dietary Fiber 0 |
||
| Sugars 0 |
||
| Protein 0 |
||
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