Macaroni AND Cheese (I)
- 10m Prep Time
- 10m Cook Time
- 20m Ready In
6 to 8 side-dish servings Very creamy, very cheesy.
Ingredients
- 2 cups elbow macaroni (8 ounces)
- 4 tablespoons (½ stick) butter, softened
- One 12-ounce can evaporated milk
- 3 cups shredded extra-sharp Cheddar (12 ounces)
- 2 large eggs, lightly beaten
- ½ teaspoon salt, or to taste
- (¼ teaspoon cayenne pepper)
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 cups elbow macaroni (8 ounces)
- 4 tablespoons (½ stick) butter, softened
- One 12-ounce can evaporated milk
- 3 cups shredded extra-sharp Cheddar (12 ounces)
- 2 large eggs, lightly beaten
- ½ teaspoon salt, or to taste
- (¼ teaspoon cayenne pepper)
Let's Cook
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Step 1.
Cook in a large pot of boiling salted water: 2 cups elbow macaroni (8 ounces)
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Step 2.
Drain and return to the pot. Add: 4 tablespoons (½ stick) butter, softened
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Step 3.
Stir until well blended. Add and stir well: One 12-ounce can evaporated milk; 3 cups shredded extra-sharp Cheddar (12 ounces); 2 large eggs, lightly beaten; ½ teaspoon salt, or to taste; (¼ teaspoon cayenne pepper)
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Step 4.
Set the pot over low heat and cook, stirring constantly, until the sauce is smooth and the pasta is steaming, about 10 minutes. The sauce should thicken noticeably. Increase the heat slightly if the sauce is still soupy after 5 minutes, but watch it very carefully. Do not overheat, or the sauce will curdle.