Homemade Macaroni & Cheese|Print

Servings: 6

Elbow macaroni

½ lb.

Butter

4 tbsp.

Eggs

Evaporated milk

5 to 6 oz.

Ground cayenne pepper

1/8 tsp.

Kosher salt

3 tsp., divided

Freshly ground black pepper

to taste

Ground dry mustard

¼ tsp.

Sharp Cheddar cheese

10 oz.

Homemade Macaroni & Cheese

Prep:

10 m

Cook:

20 m

Ready in:

30 m

Cook elbow macaroni following the directions on the package till al dente.
Meanwhile, crack eggs into a small bowl. Add milk, cayenne, 1 tsp. salt, dry mustard, and pepper; whisk until combined.
Drain the pasta, return it to the pot, and stir in butter until it fully melts.
Place the pot on low heat. Add the egg-milk mixture and Cheddar cheese, stir until the cheese melts. Serve hot.