Creamy Easy Stovetop Macaroni and Cheese

I want to thank everyone for their good wishes about my friend Kary.  It is still tough to wrap my head around. She was such a special person.  Maybe now it's  time for some comfort food.  My daughter was home last weekend.  She always requests comfort food to take back with her.  I made this recipe and she took it to her friend's on Saturday night and had none left over for herself. So, Sunday morning before she left, I made it again.  Then The Blog Tech complained that he had gotten none.  So, I made more again on Monday morning.  That's how easy and good this recipe is.

In a small bowl, mix 1  12 oz. can evaporated milk with 2 beaten eggs, 2 tsp. dry mustard powder, 1/4 tsp. red chili flakes, S&P and 1 tsp. of your favorite hot sauce.  This does not make it very spicy so adjust the hot sauce up or down according to your taste.

Grate 8 oz. of good cheddar.  Do not use the nasty packaged stuff or your finished mac will not be creamy.  Cube 4 oz. Velvetta to give this that extra creamy texture.  You can use other types of cheeses as well.  I added some grated Beemster.

Boil 1 pound of pasta for 3 minutes less than it calls for on the package.  For elbows, it is about 7 minutes.  Drain it and dump it back in the pot.

Add 2 tablespoons of butter and stir until it melts.

Pour in the evaporated milk and egg mixture.

Give it a good stir around.

Stir it just until it begins to thicken which will take about 3 minutes.

Add the cheese and stir it in.  Turn off the heat and cover the pot.

My kids like this with Andoille sausage.  Brown some in a cast iron skillet.

Every now and again as the sausage cooks, remove the lid from the pot and stir the mac and cheese.  If you think it is too thick, just stir in some regular milk.

Cook the sausage until nice and brown then slice them to serve on top of the macaroni.

Immediately stick them in giveaway containers and get them out of your house as fast as possible before you eat the whole damn batch!