Alton Brown's Stovetop Mac & Cheese
1/2 lb. elbow macaroni, cooked al dente
4 Tbsp. butter
2 eggs
6 oz. evaporated milk
1/2 tsp. hot sauce (opt.)
1 tsp. salt
black pepper, to taste
3/4 tsp. dry mustard
10 oz. sharp cheddar cheese, shredded
Cook macaroni; drain. Melt butter; toss with macaroni. Whisk together eggs, milk, hot sauce, salt, pepper and mustard. Stir into macaroni. Then, stir in cheese. Cook over low heat until creamy - about 3 minutes.
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