Mac and Cheese

A relatively quick and easy way to make mac and cheese, no roux required! Please use block cheese, not pre-shredded cheese. Pre-shredded cheese is coated with stuff that keeps it from sticking, but this will affect the texture of the melted cheese.

• Ready In: 50 mins
• Serves: 8
• Yields: 8

Ingredients

• 16  ounces macaroni noodles
• 4  cups water
• 4  tablespoons butter
• 16  ounces cheddar cheese
• 4  ounces American cheese
• 2  eggs
• 12  ounces evaporated milk
• 2  teaspoons  hot sauce
• 2  teaspoons ground mustard

Directions

1. Bring water to the boil. Add noodles, return to boiling, and cook 4 minutes. Do NOT drain!
2. While this is happening, shred cheese.
3. Once pasta has cooked, do NOT drain. Turn the heat to low and add the butter and cheese. Stir until butter and cheese are melted.
4. Meanwhile, beat together eggs and evaporated milk. When cheese and butter are melted, add eggs and milk to the pot and continue to heat on low, stirring frequently.
5. Allow the sauce to cook down to the desired consistency, then add the hot sauce and mustard and serve!