4 tbsp butter
180 ml evaporated milk
1 tbsp hot sauce
1 tsp salt
Fresh grinded black pepper
1 tsp mustard
280g cheddar cheese grated
1. Boil 1 and 1/2 cup macaroni. Drain and return to pot.
2. Melt butter on top by tossing it to give it a coat.
3. Whisk eggs, evaporated milk, hot sauce, salt, pepper, and mustard. Stir into pasta and add cheese.
4. Stir over low heat for a few minutes until creamy.
Note: When reheating leftovers add a little whole milk to restore the creamyness
Love from Foodie Sahena Bhayat