Printable Recipe
Ingredients
2 cups elbow macaroni, (8 ounces)
3 Tbsp. butter
2 large eggs
¾ evaporated milk
1 tsp. salt
¾ tsp. black pepper
¾ tsp. mustard powder
1½ cups shredded cheddar cheese, (6
ounces)
8 slices American cheese
Directions
Heat a large pot of salted water to a rolling boil, then add macaroni and cook according to the package directions. Drain well and return the pasta to the
pot. Add butter and stir over medium heat until the butter has melted and
the pasta is coated.In a medium bowl, whisk together the eggs, cream, salt, pepper, and mustard powder. Pour the egg and milk mixture into the pot and stir. Add the cheeses and continue stirring over medium heat until the sauce has thickened and is very creamy, about 3 minutes. Serve hot.