Ingredients
8 ounces macaroni, or any smallish tube shaped pasta
1 tablespoon butter
6 ounces (about ⅔ cup) evaporated milk
6 ounces (about 1 cup) freshly grated cheddar cheese
1 egg, beaten
1 teaspoon dry mustard powder
¼ teaspoon red pepper
Hot sauce, to taste
Salt and pepper
Directions
Cook the pasta according to package directions, but reduce the cooking time by one minute. Drain and pour back into the cooking pot.
Over medium-low heat, add the butter and stir until melted.
In a small bowl combine the egg, milk, and spices. Whisk until thoroughly combined then pour over the pasta. Stir until the sauce begins to thicken, about 5 minutes.
Remove the pan from the heat then add the cheese in four installments, making sure the first is melted completely before adding the next.
Notes
From http://evilshenanigans.com/2009/03/stove-top-macaroni-and-cheese/. Have not yet tried - found this one on the internet and marked it for future reference.
