Stove-top macaroni and cheese

serves 4

• 2 cups of elbow macaroni
• 4 tablespoons of butter
• 2/3 cup of evaporated milk
• 2 large eggs
• 1/2 teaspoon of salt
• 3/4 teaspoon of dry mustard
• 1/2 teaspoon of hot sauce
• 2 cups of mild shredded cheddar cheese

Measure out 2 cups of the dry Macaroni and cook it according to the directions on the package. Once the macaroni is cooked, drain it in a colander.

Melt the butter in the same pot you cooked the macaroni in.

Remove the pot from the heat and using a whisk or large spoon, mix in the evaporated milk.

Now mix in the eggs, salt, mustard and hot pepper sauce.

Put the pot back on the stove top on low heat and add the pasta and cheese to the pot.

Cook over low heat stirring constantly for about 4 minutes, or until the cheese is melted and the mac and cheese is thick and creamy.

Serve the mac and cheese immediately.

Adapted from: Verybestbaking.com