Growing up, the only macaroni my brother and I knew was the blue box- Kraft dinner. My dad made it for us when we were little, and we gradually started making it on our own. To this day, my brother and I love mac and cheese! It was the comfort food of our childhood.
Stovetop Macaroni and Cheese
loosely adopted from an Alton Brown recipe
1/2 pound macaroni or shell pasta
4 tablespoons butter
2 tablespoons milk
1/2 teaspoon hot sauce
1/2 teaspoon black pepper
3/4 teaspoon mustard
12 ounces shredded cheese (sharp cheddar, provolone, mozzarella a mix, whatever you have on hand)
1. Cook the pasta to al dente. Drain and return to the same pot. Add in the butter, tossing to coat.
2. In a separate bowl, whisk together eggs, cheese, milk, hot sauce, pepper, and mustard. Add the mixture to the pasta and stir over very low heat for a few minutes. Be sure not to curdle the egg with too much heat. Serve immediately.