4 Tbsp. butter
2 eggs
6 oz. evaporated milk
1/2 tsp. hot sauce
1 tsp. salt
Fresh black pepper
3/4 tsp. dry mustard
10 oz. shredded sharp cheddar cheese
Cook the pasta according to package directions; drain. Return pasta to pot and melt in the butter. Toss to coat. Whisk together 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.
I have about a million macaroni and cheese recipes saved that I have been wanting to try. I have this idea in my head of exactly how I want the dish to taste, and I think I've ultimately built myself up for failure, in a way, because the last time I made macaroni and cheese from scratch I was so disappointed, and it was because it didn't taste perfect (in my opinion). I felt the same way about this recipe at first, to be honest. It tasted really good, but the mustard threw me off, and I had to come to terms with the fact that it actually WAS delicious, it was just a different taste than I had expected. I guess I'm a boxed macaroni snob. I am perfectly pleased with a $0.50 box of Great Value mac n' cheese that you add the butter and milk to. And on nights when we are feeling super fancy, we'll get a box of Velveeta mac n' cheese. In my mind, I wanted it to taste like that, but even better. My husband made a valid point, though, that if that's what I want my macaroni and cheese to taste like, then we should just buy the box and be done with it. Touche!
This really is a delicious recipe. Even better, it is wonderful the next day, and even the next! We were both a little thrown off by the eggs, but I made sure to thoroughly cook everything long enough to warrant no worries. If you are like me and completely look over the fact that evaporated milk is needed to make this, half and half works great! (I learned the hard way!) And if you can, add a little bit of Velveeta to the pasta. It really put this mac n' cheese over the top!
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