Mac-N-Cheese

This pregnancy has not been nearly as intense with cravings, but I have had a regular-at-least-once-a-week-have-to-have-it craving: Macaroni and Cheese. The out of the box kind was not going to cut it either, and a baked version, well, that just takes way to long when you have to have it NOW. So, I found this stove top recipe from Alton Brown on the Food Network. Its amazing. I love it. It is almost as good as going to Noodles & Co for their delicious bowl of cheese and noodles, but WAY cheaper. I've modified AB's recipe slightly to fit a lunch portion, with leftovers:

• 1/2 pound elbow macaroni (or whatever pasta you have)
• 3 tablespoons butter
• 1 egg
• 5 ounces evaporated milk (they come in this cute size at King Soopers)
  
• 1/2 teaspoon hot sauce (I use shi ratza)
• 3/4 teaspoon Worcestershire sauce
  
• 1 teaspoon salt
• black pepper
• 3/4 teaspoon yellow mustard or dry
• 6 ounces cheddar, shredded
• 1 Toddler (optional)
  

In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.

Whisk together the eggs, milk, hot sauce, Worcestershire sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.

DELICIOUS!!! A staple lunch for sure!