This delicious recipe for your Jetboil MiniMo (or similar stove) takes the same amount of time as mac 'n cheese from a box, and tastes way better!
- ½ lb. elbow macaroni
- 2 Tb. Butter
- 2 eggs
- 6 oz. evaporated milk (1/2 can)
- ½ tsp hot sauce
- ¾ tsp dry mustard
- 1 tsp. kosher salt (use less if using regular table salt)
- Pepper to taste
- 8 oz. (about 2 cups) sharp cheddar, shredded
In your Jetboil vessel, bring salted water to boil. Add pasta and cook to al dente, and drain. Turn heat down to a low simmer. Add butter to pasta in Jetboil vessel and melt in, tossing to coat. While pasta is cooking, whisk together the eggs, milk, hot sauce, dry mustard, salt and pepper. After combining the butter and pasta, stir the egg mixture in and add the cheese. Continue to stir over low heat for 3 minutes or until creamy. The sauce will thicken upon standing. Enjoy!
For larger groups, try doubling this recipe and cooking in the Genesis!