|
1/2 pound macaroni
2
large eggs
12 ounces evaporated milk
1/4 teaspoon hot pepper
sauce
2 teaspoons salt
1/4 teaspoon black pepper
1 teaspoon
dry mustard in 1 teaspoon water
4 tablespoons sweet butter
12
ounces favorite cheese
Bring two quarts of water to a boil in
a large heavy saucepan. Add 1 1/2 teaspoon salt and macaroni and
cook until almost tender. Drain, return to pan with butter and stir.
Meanwhile, mix eggs, 1 cup of the evaporated milk, pepper sauce, 1/2
teaspoon salt, pepper and mustard mixture in a small bowl. Pour egg
mixture over hot buttered macaroni along with 3/4 of the cheese.
Stir, over medium heat, until thoroughly combined and cheese starts
to melt. Gradually add remaining cheese and milk, stirring
constantly until mixture is hot and creamy, about 5 minutes. Serve
immediately. Serves
4.
|
