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Stovetop Mac and Cheese

This is adapted from an Alton Brown Recipe.


 1/2 pound elbow macaroni
 4 Tablespoons butter
 2 eggs
 6 ounces evaporated milk
 1/8 teaspoon cayenne pepper
 1 teaspoon salt
 Fresh black pepper to taste
 3/4 teaspoon dry mustard
 10 ounces sharp cheddar, shredded


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, cayenne pepper, salt, pepper, and dry mustard. Stir into the pasta and add the cheese. Continue cooking over low heat stirring constantly until creamy.

Serves: ?
Pasta Milk Cheese Stovetop

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You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.

We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.