Stove Top Macaroni and Cheese

Ingredients of Stove Top Macaroni and Cheese

8 ounces elbow macaroni, uncooked

4 tablespoons butter

2 large eggs

6 ounces evaporated milk

1/2 teaspoon Louisiana-style hot sauce, or to taste (I use Frank's or Crystal)

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper, or to taste

3/4 teaspoon dry mustard

10 ounces sharp cheddar cheese, shredded

Method of Stove Top Macaroni and Cheese

Bring a large pot of salted water to the boil. Cook your macaroni in this until just al dente, according to the package directions. Drain well, then return to the pot. Add the butter and toss the macaroni well to coat. In a small bowl, whisk together the eggs, evaporated milk, hot sauce, salt, pepper, and mustard. Stir the egg/milk mixture into the hot pasta, then add the cheese. Reduce the heat to low, and continue to stir and cook until cheese is melted and mixture is creamy. Serve.