Here is a super simple and quick recipe. Keep canned evaporated milk and pasta in the pantry and this can be a go to dish on busy days!
Homemade Macaroni and Cheese Recipe
- 1 box shell pasta (about 12-14 ounces — I used mini shells) (macaroni works also)
- 4 tablespoons butter
- 4 eggs
- 1 – 12 oz cans evaporated milk
- 1/2 teaspoon hot sauce
- 1 teaspoon kosher salt
- Fresh black pepper
- 1 teaspoon dry mustard
- 16 ounces cheddar, shredded (about 4 cups)
In a large pot of lightly salted boiling water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.
Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir egg mixture into the pasta and add the cheese. Continue to stir over low heat for 3 minutes or until creamy.