Creamy Macaroni and Cheese: Adapted from a recipe given to us by friends in Nashville :)
1/2 pound elbow macaroni
3 T unsalted butter
2 large eggs
12 oz evaporated milk (reserve all but 1 c) *can substitute half n half
1/2 tsp salt
1/4 tsp pepper
1/4 tsp red pepper sauce
1 tsp dry mustard (dissolved in 1 tsp water)
3 cups sharp cheddar cheese
Cook macaroni according to package directions. Meanwhile, mix eggs, 1 c evaporated milk, pepper sauce, mustard, salt & pepper. Drain macaroni and return to pain over medium heat. Add butter and toss to melt. Pour in egg mixture along with 3/4 of the cheese. Stir until the cheese starts to melt. Gradually add remaining cheese and evaporated milk, stirring constantly. Cook for about 5-10 minutes until sauce thickens slightly. Sauce will continue to thicken as it cool.
Happy Cooking!
