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Will try to substitute 2% for evaporated milk
From a forum
"Alton's is my go-to mac/cheese except I use 2% or whole milk as I rarely have the canned stuff.
I have tried this with various cheeses and confess that Velveeta is my cheese of choice.
I learned a good lesson...if you double the recipe, use only 3 eggs (at least that was from my experience)."
1/2 pound elbow macaroni
4 tablespoons butter
2 eggs
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded
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1st Keep
 violetsareblue
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