This dish is the naughty version creamy, deliciously decadent. This recipe can easily be halved and is best served with fresh buttered bread crumbs on top. Yum.
|1||(12-ounce) can evaporated milk|
|1/4||teaspoon hot sauce|
|1/4||teaspoon ground black pepper|
|1||teaspoon dry mustard , dissolved in 1 teaspoon water|
|1/2||pound macaroni (I sometimes like rigatoni instead)|
|4||tablespoons unsalted butter|
|ounces sharp cheddar, grated (about 2 cups)
ounces mont jack, grated (about 1 cup)
- Mix eggs, 1 cup of the evaporated milk, pepper sauce, 1/2 teaspoon of the salt, pepper, and mustard mixture in small bowl; set aside.
- Meanwhile, heat 2 quarts water to boil in large heavy-bottomed saucepan or Dutch oven. Add 1 1/2 teaspoons of the salt and macaroni; cook until almost tender, but still a little firm to the bite. Drain and return to pan over low heat. Add butter; toss to melt.
- Pour egg mixture over buttered noodles along with three-quarters of the cheese; stir until thoroughly combined and cheese starts to melt. Gradually add remaining milk and cheese, stirring constantly, until mixture is hot and creamy, about 5 minutes. Serve immediately