Ingredients
\n1\/2 pound elbow macaroni
\n4 tablespoons butter
\n2 eggs
\n6 ounces evaporated milk
\n1\/2 teaspoon hot sauce
\n1 teaspoon kosher salt
\nFresh black pepper
\n3\/4 teaspoon dry mustard
\n10 ounces sharp cheddar, shredded<\/p>\n
Directions
\nIn 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. <\/p>\n
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. <\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients 1\/2 pound elbow macaroni 4 tablespoons butter 2 eggs 6 ounces evaporated milk 1\/2 teaspoon hot sauce 1 teaspoon kosher salt Fresh black pepper 3\/4 teaspoon dry mustard 10 ounces sharp cheddar, shredded Directions In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot … <\/p>\n