Creamy Stovetop Mac ‘n Cheese

Serves 4
Start to finish: 30 min

2.5 cups macaroni
salt
2 lg eggs
1 (12-oz) can evaporated milk
1/2 t salt
1/4 t pepper
4 T (1/2 stick) unsalted butter
8 oz cheese, shredded (LAG likes sharp cheddar)
 
Bring 2 qts water to boil in a large pot for the macaroni.  Stir in 1 1/2 t salt and the macaroni and cook until almost tender but still a little firm to the bite.

Meanwhile, mix together the eggs, half of the evaporated milk, 1/2 t salt, and 1/4 t pepper.

Drain the pasta and return it to the pot.  Set the pot over low heat and stir in the butter until melted.

Stir in the egg mix and half of the cheddar.  Continue to cook over low heat, gradually stirring in the remaining milk and cheddar, until the mix is hot and creamy, about 5 min.  

Notes: I am experimenting with adding mustard powder as well.

Recipe from Libby (modified from ATK). Tested and approved by L&A.