Name: Macaroni And Cheese Without Milk
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: Italian-American
Ingredients: 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

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

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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

Keywords: mac and cheese without milk