Stovetop Mac and Cheese
- ½ pound elbow macaroni
- 4 T. butter
- 2 eggs
- 6 ounces evaporated milk
- 1 tsp. kosher salt
- ¾ teaspoon dry mustard
- 10 ounces sharp cheddar, shredded
- Cook pasta and drain.
- Return pasta to pot and add butter, stirring to coat.
- Whisk eggs, milk, salt, and mustard.
- Stir into the pasta and add the cheese.
- Heat for 3 minutes, stirring and serve!
Adapted from Alton Brown