Ingredients
The following ingredients have 7 Servings
- 12 ounces dry elbow noodles
- Salted water for noodles
- 1 ¼ cups half & half
- 2 whole eggs
- 1 teaspoon kosher salt
- ½ teaspoon white pepper
- 1 teaspoon dry mustard
- Few grinds fresh nutmeg
- Few drops Tabasco sauce
- 6 tablespoons butter cut into pats
- ½ pound white American cheese, shredded or chopped
- ½ pound New York sharp white cheddar, grated (we like Cracker Barrel brand)
Instruction
- Bring a large pot of water on to boil and once boiling, add a teaspoon of kosher salt. Then add the noodles. Cook just shy of the recommended time, which for the brand we used, was 7 minutes.
- While water is heating, crack the eggs into a large bowl and whisk. Add the half & half and whisk again.
- Put a few tablespoons of the egg and half & half mixture into a small cup and add salt, pepper, mustard, nutmeg and Tabasco. Stir to dissolve the spices then add back into the bowl with the eggs and half & half and whisk to combine.
- Once the pasta is cooked, drain in a colander then using a cup measure, start adding cups of the hot pasta to the egg and half & half mixture, stirring each time until you have added half of the pasta. This process is to temper the eggs so they don’t scramble when they hit the hot pasta.
- Add the remaining pasta back to the pan and stir in the butter over low heat.
- Add the bowl with the eggs and half & half into the pot and stir again, keeping the burner on low.
- Add in both cheeses and stir to melt.
- Once the cheese has melted into the noodles, remove from heat and serve.
- Add more half & half to loosen if heating for leftovers.
