Homemade Stovetop Mac n Cheese

1. 1

   Begin boiling the elbow macaroni.

2. 2

   Cook according to package directions.

3. 3

   While that boils, whisk together the eggs, evaporated milk, mustard, hot sauce, salt and pepper.

4. 4

   Set aside.

5. 5

   Drain the macaroni and return to pan over low heat.

6. 6

   Add the butter and stir around to melt.

7. 7

   Slowly pour in the egg mixture, stirring constantly to thicken.

8. 8

   Once it thickens, about 5 minutes, add in the shredded cheese and stir around to melt.

9. 9

   Serve immediately!

10. 10

    *If it starts to get too thick or you want to reheat some later, add a little more evaporated milk to keep it creamy.

* Per serving · 4 servings · Values may vary.

No additional tips available.