The original recipe calls for half the macaroni we used, yielding a dish that contains more dairy than pasta. Considering this excessive, WRC doubled the pasta portion when he made this at my place last week.
I just finished off the last of the leftovers, which turn into a solid block of cheesiness in the fridge, and have to say I’m really impressed. Especially with how little time it took to make (not much more, really, than the kind from a box). There are lots of places to make this dish your own (what cheeses you use, how much hot sauce, etc.), so I expect that everyone who makes it will get something a bit different.
Ingredients
1 pound elbow macaroni
4 tbs. butter
2 eggs
6 oz. evaporated milk
1 1/2 tsp. hot sauce (we used Sriracha)
1 tsp. kosher salt
Lots of fresh black pepper
1 tsp dry mustard
10 oz cheese: mostly sharp cheddar, but also some other strong melty cheese(s) like gruyere or gouda
Cooking
In a large pot, boil pasta in salted water. While this is happening:
Grate the cheese
In a bowl, whisk together the eggs, milk, hot sauce, salt, pepper and mustard.
When the pasta is cooked al dente:
Drain the pasta, return it to the pot, and melt in the butter
Stir in whisked bowl of ingredients
Stir in the grated cheeses and cook over low heat, stirring, for about 3 minutes/until it’s all creamy and melted.
You could also serve it with some shaved parmesan or asagio on top.
Enjoy!