From the Field: Mac 'N Cheese

By WEEK Producer


From the Field Culinary School


From the Field Culinary Center with Bill Turney

1/2 pound elbow macaroni
4 tablespoons butter
2 eggs
6 ounces evaporated milk
1/4 - 1/2 teaspoon hot sauce
salt & pepper to taste
3/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded
1 cup cooked & crumbled bacon (optional)
½ cup diced tomatoes (optional)



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, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 2 - 3 minutes or until creamy. Add bacon & tomatoes.