This creamy and delicious no- bake “macaroni and cheese” is so quick and easy to make, a perfect comfort food for cold winter days. Its best to serve it straight away but you can always reheat it by adding a little whole milk to restore the creamy consistency.
250 gm elbow macaroni
4 tablespoons butter
180 ml evaporated milk
1 tbsp hot sauce (or you can use ½ tsp red chili powder)
1 teaspoon salt
Fresh black pepper
1 tsp dry mustard
280 grams cheddar cheese (shredded)
Boil the pasta as per packet directions with some salt and drain. Return to the pot and melt in the butter, toss to coat.
Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Continue to stir over low heat for 3 minutes or until creamy.