{ Easy Peasy Mac-n-Cheesy }

I’m charging into 2021 full of Belief & Hope.

Believing anything is possible, anything... and Hopeful for healthy gatherings, tons of hugs and sharing scrumptious food together around the table!

Some of my families & friends favorite dishes are most often the easiest ones to make!

Here's a take on a homemade stove top mac-n-cheese that's so easy peasy it'll make you throw away the boxed stuff & never look back!

This recipe makes a big batch, which is perfection for a crowd or leftovers the next day. And, trust me adults and kids alike will be coming back for seconds.

Bonus, it's a perfect winter comfort dish recipe that'll follow you into summer for all your picnics & BBQ's too!

"Take a leap of faith and begin this wondrous New Year by believing."~ SB Breathnach

Stove Top Mac-n-Cheese

(double recipe for a whole pound – lasts in fridge up to 4 days)

½ lb of elbow macaroni

4 TBLSN unsalted butter

2 eggs

5 ounces evaporated milk

½ tspn of Red’s Hot Sauce (sweeter than Tabasco – kids don’t even notice)

Fresh black or white cracked pepper (to taste)

10 ounces shredded sharp cheddar cheese (or whatever cheeses your kids like the best)

In a large pot of boiling, salted water, cook the pasta to al dente (reserve ½ cup of the salted pasta water a.k.a liquid gold) and drain.

Return pasta to pot and melt butter in.  Toss to coat.

Whisk together the eggs, milk, hot sauce, salt & pepper. Stir into the pasta and add the cheese.  Over low heat continue to stir for 3 minutes or until creamy. Add reserved pasta water to make extra creamy.

Don’t forget to leave a comment or let me know how this turned out for you because your comments warm my heart!