Creamy Stove Top Mac-n-Cheese

adapted from Alton Brown's Stove Top Mac-n-Cheese

INGREDIENTS
3 cups elbow macaroni
1/2 stick butter, unsalted
2 large eggs
8 ounces evaporated milk
2 tsp sriracha
1 tsp mustard
1 tsp kosher salt
1 tsp fresh black pepper
8 ounces Monterey Jack Cheese
8 ounces Medium Cheddar Cheese

DIRECTIONS

Whisk together eggs, milk, hot sauce, salt, pepper, and mustard.

In a large pot, cook the pasta to al dente and drain. Return to the pot, and over low heat melt in the butter, toss to coat.

Stir egg/milk mixture into the pasta, and add the cheese.

Over low heat, continue to stir for 3-5 minutes, or until creamy.

Enjoy!

You know when the craving for a pot of creamy macaroni and cheese hits, and you're out of the boxed stuff, but you're also going to die before you can whip some homemade goodness up AND pull it out of the oven? Well, that was last Sunday at our home. Everyone was hankering for some hot mac'n'cheese, and none of us wanted to deal with the hassle of a baked mac'n'cheese, but we also didn't have any of the boxed stuff and by the time we got back from the store, even that would have been too long of a wait. So while at the store, I told my sister to throw 3 cups of macaroni in some boiling water, and we would figure it out when we got home. My niece grabbed 8 ounces of cheddar, and 8 ounces of monterey jack when she ran into the store, and we made adjustments based on what we had. I added more evaporated milk, used all the cheese that she bought, the only hot sauce we had was sriracha, and it got doubled because I didn't know how to open it. My niece who hates mac'n'cheese freaking loved this, and it was so easy that it will for sure be how we get our mac'n'cheese on from now on.

I think you could use just about any combination of cheese your heart desires.
This recipe could easily be gluten free if you used a GF pasta.

Bacon Swiss Poppy Seed Salad

INGREDIENTS
1/2 tsp grated fresh onion
1/2 tsp prepared mustard
2 tbsp sugar
3 tbsp rice vinegar
1/4 cup extra virgin olive oil
1/4 tsp salt
1/2 tsp poppy seeds
1 head green leaf lettuce

1 head red leaf lettuce

2 cups grated Swiss cheese

3/4 lbs crispy-cooked, and crumbled bacon

DIRECTIONS

Combine grated fresh onion, mustard, sugar, rice vinegar, olive oil, salt, and poppy seeds in a container. I plopped them in a blender bottle, shook it like a polaroid picture.

Chop your heads of green and red leaf lettuce- into fork manageable pieces. Top lettuce with Swiss cheese, bacon, and poppy seed dressing. Then toss to combine, and enjoy!

This recipe is EASILY doubled, and will go fast in a crowd. Even in a crowd of non-green salad loving Mormons. In fact, the original recipe I was given was doubled, and filled a GIANT bowl. however, this recipe fit nicely into a casserole dish for our Christmas Dinner for six, with no leftovers-  I took one for the team and finished it off. You will NOT regret making this salad.