Ingredients
Scale
1 lb Elbow pasta
1 tbsp Kosher salt
16 oz Evaporated Milk
2 Eggs
1 tsp Ground Mustard
½ lb grated Cheddar Cheese
½ lb cubed American Cheese
½ lb grated Mozzarella Cheese
1 tablespoon Cornstarch
1 sticks Butter
1 tablespoon Hot Sauce
½ teaspoon Black Pepper
Instructions
- Fill 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 combined.
- When pasta is cooked, drain it and return it to the same stock pot. Place over low heat, add the butter and stir until butter is melted.
- Add the egg & milk mixture and cheese to the stockpot on low heat, and stir until the cheese is melted and mixture is hot and creamy.
- Enjoy!
- Prep Time: 10
- Cook Time: 8
- Category: Pasta
- Cuisine: Italian American