Ingredients
Scale
1 lbs Elbow pasta (dry)
1 tbsp Kosher salt
16 fl oz Evaporated Milk
2 Eggs
1 tsp Ground mustard
½ lb Cheddar cheese (grated)
½ lb American cheese (cubed)
½ lb Mozzarella cheese (grated)
1 tbsp Cornstarch
1 stick Butter
1 fl oz Hot Sauce
½ tsp Black Pepper
Instructions
- Fill a stockpot with water and add salt. Bring water to boil and add macaroni. Cook macaroni to al dente (about 8 min) while stirring often so it doesn’t stick.
- Meanwhile, in a separate bowl whisk together evaporated milk, eggs, hot sauce, and ground mustard, salt, and pepper until homogeneous.
- Toss the cheeses in a separate large bowl with cornstarch until thoroughly coat cheese.
- When pasta is cooked, drain it and return it to the same stock pot. Place over low heat, add the butter, and stir until it is melted.
- Add the egg & milk mixture and the cheese to the stockpot on low heat, and stir until the cheese is melted and the mix is hot and creamy.
- Enjoy!
- Prep Time: 10
- Cook Time: 8
- Category: Pasta
- Method: Boiling
- Cuisine: Italian-American