Mac-N-Cheese – once on the stove and not in the oven

Ingredients for 4 servings:

• 400 g elbow macaroni
• 4 tbsp butter
• 2 eggs
• 180 ml condensed milk
• ½ tsp Tabasco or cayenne pepper
• 1 tsp salt
• pepper, black
• 1 ½ tsp mustard
• 350 g Cheddar cheese or Edam or medium-aged Gouda, coarsely grated
• 1 tsp Worcestershire sauce, if desired

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Stove Top Mac-N-Cheese

Cook the pasta in a pot of boiling salted water until al dente. Drain the water. Add the butter to the pasta and melt over low heat. In a bowl, combine the eggs, condensed milk, Tabasco, salt, pepper, mustard, and Worcestershire sauce, if desired, and add to the pasta. Then add the cheese and melt over low heat for 3-5 minutes, stirring continuously until smooth. Serve hot. You can add a little more cheese if you like. There can never be enough cheese in mac n’ cheese…