July 1, 2007

• Mac Daddy!

  Adapted from Food Network's Stove Top Mac-n-Cheese

  1 pound elbow macaroni
  
  2 tablespoons butter
  
  2 eggs
  
  1 cup milk
  
  1/2 teaspoon Sriracha hot sauce
  (or rooster sauce as I call it)
  1 teaspoon kosher salt
  
  Fresh black pepper
  
  10 ounces sharp cheddar, shredded

  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. Stir into the pasta and add the cheese. Over low heat continue
  to stir for 3 minutes or until creamy.

  Served with some steamed kale...Yummy!

  

  • 10:42 pm
  • 4 Comments