2 cups elbow macaroni
¼ cup , cut into cubes
12 ounces evaporated milk
12 ounces extra-sharp cheddar cheese, grated
2 large eggs, slightly beaten
1 teaspoon dry mustard, dissolved in 1 teaspoon water
¼ teaspoon paprika
METHOD:
For Stovetop Macaroni and Cheese:
Cook the elbow macaroni in boiling water. Drain and return to pot. Add the butter to the pasta and stir until well-blended. Add the milk, cheese, eggs, mustard, paprika, salt, and pepper, and stir together until smooth.
Set the pot over very low heat and, stirring constantly, bring the mixture to the first bubble of a simmer, 5 to10 minutes. It should thicken noticeably. This may take several minutes. Increase the heat slightly if the sauce is still soupy after 5 minutes, but watch it very carefully. Remove from heat and let stand at room temperature until ready to serve
