Straight up took this one from Alton Brown. Afraid it might someday disapeer or my Pinterest link gets broken, reproducing it here. The only modification…the amount of cheese he says to use is insane.
Macaroni and CheesePrint Recipe
- 1/2 lb. Macaroni or Penne or Whatever You Want
- 2 Eggs
- 5 oz. Evaporated Milk
- 1-2 oz. Milk
- 3/4 tsp. Dry Mustard
- 1/4 tsp. Hot Sauce
- 1 tsp. Kosher Salt
- 4 Tbsp. Butter
- 6 oz. Sharp Cheddar, shredded
Bring a pot of water to a rapid boil. Salt as desired. Add pasta.
While boiling the pasta, whisk eggs, milks, mustard, hot sauce, and salt and pepper together.
When pasta is el dente, strain water. Add pasta back to pot.
Over low heat, add butter; stir to combine.
Over continued low heat, stir in egg mixture. Stir to combine and to warm.
Continue to stir while adding cheese.
Cook until steam rises. Avoid letting it sit as the egg can turn scrambled.