Alton Brown's stove top macaroni and cheese
Can you say Yum-O? LOL. I'm so excited to have found( well, honestly I knew about it for a long time but I never tried it before) Dreamfields low carb pasta. I can know eat a serving of pasta without feeling all icky and gross aftewards( I'm diabetic). I've made this recipe many times before, I really like it because its very easy and very tasty. Everything is made in the pot and you dont need to make a fancy bechamel. I use a combination of cheeses, a little sharp and a little mild.
The turkey burgers were burgers I made about a month ago and froze( raw). I like having them all ready made and ready to grill.
1/2 lb elbow macaroni, rotini pasta (1/2 regular box) or pasta shells (1/2 regular box)
4 tablespoons butter ( I used 2tbls)
6 ounces evaporated milk (low fat is fine)
1/2 teaspoon hot sauce
1 teaspoon salt
fresh black pepper
1/2 teaspoon dry mustard
12 ounces cheese, shredded
1. In a large pot of boiling, salted water cook the pasta to al dente and drain.
2. Return to the pot and melt in the butter. Toss to coat.
3. Whisk together the eggs, milk, hot 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. If soupy, cook longer until thickened