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#macaroniandcheese

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I just made this: My super easy, super good stovetop Mac and Cheese. I love this recipe because you can go from a sad mac&cheese-less state to eating criminally good (for the effort involved), luxuriously creamy macaroni and cheese in 15 minutes.

⦿ 225 grams macaroni (which is half a bag, usually)
⦿ 4 Tbsp butter
⦿ 1 Egg
⦿ 3/4 Cups evaporated milk (178 ml)
⦿ 1/2 Tsp hot sauce or equal sriracha
⦿ 1 Tsp salt
⦿ 1 Tsp dry mustard
⦿ Ground pepper
⦿ Grated nutmeg, to taste
⦿ 280 Grams sharp cheese (around 10 oz)

Boil the pasta, drain, and return to pot, with the butter. Toss to coat pasta with butter. (save aside some of the pasta water in case you need to thin the mixture)

While the pasta boils, whisk together egg, milk, hot sauce, mustard, nutmeg, salt and pepper. Add to pasta with the cheese, and stir over low heat for three minutes.

(if at all possible, grate fresh nutmeg for this; it makes it rather deluxe)