Classic mac & cheese

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.

2 large eggs
1 (12-ounce) can evaporated milk
1/4 teaspoon hot sauce
2 teaspoons salt
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
8

4

ounces sharp cheddar, grated (about 2 cups)

ounces mont jack, grated (about 1 cup)

  1. 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.
  2. 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.
  3. 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

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