from Alton Brown
Good Eats!
On the stovetop start with boiling your water and add:
1/2 pound dry elbow macaroni
(I'm sorry for the weight measurement, I always use my food scale and have never measured it out in cups)
In a seperate bowl mix together:
2 eggs
6 ozs evaporated milk or heavy cream
1/2 tsp hot sauce (optional)
1 tsp dry mustard
1 tsp salt
pinch of pepper
Check the macaroni and if it's done drain it well, put it back in the pan, add 4 tblsp butter, and toss. Put the pan back on low heat and add the egg mixture to the macaroni and butter. Cook it two to three minutes to thoroughly cook the eggs. Add 10 ozs shredded cheddar cheese and stir until melted.
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