Ingredients
Scale
- 8 ounces uncooked macaroni (about 2 cups)
- 4 TBS butter
- 2 large room temperature free range eggs, lightly beaten
- 6 ounces evaporated milk, undiluted (3/4 cup)
- ½ tsp Tabasco Sauce
- fine sea salt & ground black pepper to taste
- ¾ tsp dry mustard powder
- 10 ounces of sharp cheddar cheese grated (about 2 ½ cups)
Instructions
- Whisk together the eggs, milk, hot sauce and dry mustard powder. Set aside.
- Bring a large saucepan of lightly salted water to the boil. Cook the macaroni according to the package directions just until al dente. Return the macaroni to the saucepan.
- Add the butter, stirring it together with the macaroni to melt and coat it well.
- Stir the milk and egg mixture into the hot buttered pasta.
- Begin adding the grated cheese a handful at a time, stirring constantly.
- Turn the heat to low and continue to cook and stir until all of the cheese has been added and the cheese is completely melted. The sauce should have turned smooth and creamy.
- Season to taste with salt and pepper.
- Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 450