Bring a large pot of salted water to the boil. Cook your macaroni in this until just al dente, according to the package directions. Drain well, then return to the pot. Add the butter and toss the macaroni well to coat. In a small bowl, whisk together the eggs, evaporated milk, hot sauce, salt, pepper, and mustard. Stir the egg/milk mixture into the hot pasta, then add the cheese. Reduce the heat to low, and continue to stir and cook until cheese is melted and mixture is creamy. Serve.
Makes 4 to 6 servings.
For an extra kick, try a combination of aged cheddar and hot pepper Monterey Jack cheese.
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|Serving Size: 1 Serving (316g)|
|Recipe Makes: 4|
|Calories from Fat: 470 (56%)|
|Amt Per Serving||% DV|
|Total Fat 52.2g||70 %|
|Saturated Fat 28.5g||142 %|
|Monounsaturated Fat 15.8g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 647.4mg||199 %|
|Sodium 1056.7mg||36 %|
|Potassium 521.1mg||14 %|
|Total Carbohydrate 49.1g||14 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 47g|
|Protein 44.4g||63 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 844
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