½ lb. elbow macaroni
4 Tbsp. butter
2 eggs
6 oz. evaporated milk
½ tsp. franks hot sauce
1 tsp. salt
½ tsp. mustard
Dash of black pepper
10 oz. Shredded Sharp Cheddar cheese
Cook macaroni in boiling,
salted water. I placed a large number of coals underneath the Dutch oven to bring water to a rapid boil and then added the elbow pasta. Follow the cook time directions on the pasta package. Drain water, return pasta to pot, add butter and place Dutch oven over low heat (about 6-8 coals).
Mix the rest of ingredients
together in a separate bowl. Stir mixture into the pasta. Stir in cheese until melted. Serve!
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