Made with Shullsburg Creamery Shredded Cheeses
- 2 c. (8 oz) dry, small elbow macaroni
- 1/4 c. butter or margarine
- 2/3 c. (5 fl oz can) evaporated milk
- 2 large eggs
- 3/4 tsp. dry mustard
- 1/2 tsp. salt
- 1 package (2 c.) Shullsburg Creamery Shredded Cheddar Cheese
Cook pasta in a large saucepan; drain. Melt butter in same saucepan over medium heat. Remove from heat and whisk in evaporated milk, eggs, mustard and salt. Return pasta to saucepan and stir in cheese; mix well. Cook over low heat for 4-5 minutes, stirring constantly, until cheese is melted and mixture is creamy and thickened. Serve immediately. Serves 6.