Shelly's Recipe

STOVETOP MACARONI AND CHEESE

Category: Noodles / Pasta

2 large eggs
1 (12 oz) can evaporated milk, divided use
Hot pepper sauce, to taste (or 2 chopped jalapenos, seeds removed)
2 tsp table salt, divided use
1/4 tsp ground black pepper
1 tsp dry mustard, dissolved in 1 tsp water
1/2 pound uncooked elbow macaroni
4 tbsp unsalted butter
6 oz extra sharp cheddar, shredded (1 1/2 cups)
6 oz Monterey Jack or Mozzarella, shredded (1 1/2 cups)

Meanwhile, mix eggs, 1 cup of the evaporated milk, pepper sauce (or 2 chopped jalapenos, seeds removed), 1/2 tsp of the salt, black pepper, and mustard-water mixture in small bowl; set aside.

Meanwhile, heat 2 quarts water to boil in large heavy-bottomed saucepan or Dutch oven. Add the remaining 1 1/2 tsp of the salt and macaroni; cook until almost tender, but still a little firm to the bite.

Drain macaroni and return to pan over low heat. Add butter; toss to melt. Pour egg mixture over buttered noodles along with three-quarters of the cheese; stir until thoroughly combined and cheese starts to melt. Gradually add remaining milk and cheese, stirring constantly, until mixture is hot and creamy, about 5 minutes.

Serve immediately or refrigerate. To reheat, place in a 350 degree F oven and heat until golden brown on top.