Stock Top mac n cheese By Sasha Powell

Stock Top Mac n cheese (Don’t it look delicious)

Ingredients (Original) ½ pound Elbow Macaroni 4 tablespoons Butter 2 Eggs 6 ounces Evaporated Milk ½ teaspoon Hot Sauce 1 teaspoon Kosher Salt Fresh Black Pepper ¾ teaspoon Dry Mustard 10 ounces Sharp Cheddar Shredded

Ingredient (1/2) ¼ pound Elbow Macaroni 2 tablespoons Butter 1 egg 3 ounces Evaporated Milk ¼ teaspoon Hot Sauce ½ teaspoon Kosher Sauce Fresh Black Pepper 3/8 teaspoon Dry Mustard 5 ounces Sharp Cheddar Shredded

Ingredients(Double 2x) 1 pound Elbow Macaroni 20 ounces Sharp Cheddar Shredder 8 tablespoons Butter 4 Eggs 12 ounces Evaporated Milk 1 teaspoon Hot Sauce 2 teaspoon Kosher Salt Fresh Black Pepper 1 ½ teaspoon Dry Mustard

Ingredients(4x) 2 pound Elbow Macaroni 16 tablespoons Butter 8 Eggs 24 ounces Evaporated Milk 2 teaspoons Hot Sauce 4 teaspoons Kosher Salt Fresh Black Pepper 3 teaspoons Dry Mustard 40 ounces Sharp Cheddar, Shredded

Directions In a large pot of boiling, salted 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 into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.

Recipe courtesy Alton Brown Should be tasty Recipe courtesy Alton Brown

Sasha Powell Kandi the boss