alton brown mac & cheese

• 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

Directions

In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.

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.

Cheddar Biscuits

1 c flour
2 t baing powder
1/4 t cream of tartar
1/4 t sugar
1/4 t salt
1/4 c cold butter cubed
1 c shredded cheddar
1/3 c milk

oven 450

1) mix flour, baking powder, tartar, sugar and slat in M bowl. Cut in butter with pastry blender until coarse crumbs
2) stir in cheddar.
add milk, stir until soft dough
3) on floured surface, knead 8-10 times. Pat dough into 6" square and cut into 9 squares
4) bake on GREASED baking sheet, 10 - 12 min.