Adapted from The Best Recipe cookbook
Ingredients:
- 2 large eggs
- 1 can evaporated milk
- ¼ teaspoon hot red pepper sauce (like Tabasco)
- Salt
- ¼ teaspoon black pepper
- 1 teaspoon dry mustard
- ½ pound elbow macaroni
- 4 tablespoons (½ stick) unsalted butter, cut up into 4-6 pieces (and get REAL butter, not margarine, not spreadable butter, not I Can’t Believe It’s Not Butter)
- 12 ounces grated cheddar cheese (about 2 ¼ cups)
Instructions:
- Bring two quarts (1 quart=4 cups) of water to boil in a big pot over high heat. Add about 1 and a half teaspoons of salt to the water.
- While waiting for the water to boil (you need to include a verb) the mustard powder with one teaspoon of water to form a paste.
- Mix eggs, 1 cup evaporated milk (not quite the whole can), ½ teaspoon salt, pepper, mustard mixture, and pepper sauce in a small bowl, and set aside.
- Cook the macaroni in the boiling water according to package directions.
- Drain the macaroni and then return the macaroni to the pan over low heat. Add the butter and stir continuously. When the butter has mostly melted, add the milk mixture and about ¾ of the cheese to the buttered noodles. Keep stirring, gradually adding more milk and cheese to the mixture. When the sauce has thickened and looks hot, creamy, and delicious, remove from heat and serve immediately. I’m serious about the ‘immediately’ part. The macaroni will never be as good as it is coming right off the pot. The macaroni cannot wait for your guests, your guests must wait for the macaroni.
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