1/2 pound pasta (elbow, fusilli, whatevs)
2-4 tablespoons butter
1/2 can evaporated milk
2 eggs
10 oz or so of grated sharp cheddar cheese
salt to taste
cook pasta until al dente and drain. Add butter and toss to coat. Beat eggs and milk and pour into pot of pasta. Add cheese and stir until mixed and cook over low heat 3-4 minutes.
Amazing! It is so fast and easy, I’ll never make boxed mac n cheese again.
Adapted from Alton Brown’s Stove Top Macaroni and Cheese
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