Note: Doubled recipe and modified cheese specifications
1 pound elbow macaroni 8 tablespoons butter 4 eggs 12 ounces evaporated milk 1 teaspoon hot sauce 2 teaspoon kosher salt Fresh black pepper 1 1/2 teaspoon dry mustard 8 oz smoked cheddar 4 oz cheddar
Total 3740 cal
- In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.
- Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.