I took the picture of this while it was still really really hot - so the cheese looks a bit soupy, BUT, don't let that fool you - this is one of the best mac and cheese recipes I've made - at least according to Chris!
I think you all know my love for mac and cheese at this point. I'm hooked on using the evaporated milk instead of regular milk, too. It just tends to give the mac and cheese an even creamier texture. No chance of it getting gritty, which can happen if you let a milk/cheese combo boil. This is definitely not a healthy meal...but sometimes you need to throw healthy out the window for one night!!
Stove Top Tuna Mac and Cheese
Adapted from Alton Brown, The Food Network
2 cups elbow macaroni
6 oz evaporated milk
1 teaspoon Cholula hot sauce (you can use your favorite hot sauce)
1 teaspoon salt
1/4 teaspoon pepper
3/4 teaspoon dry mustard
2 cups shredded white cheddar cheese
1 jalapeno, finely diced
1/2 sweet pepper, finely diced
1 5oz can Albacore tuna, drained
Cook the pasta according to package directions; drain.
Meanwhile, whisk together the eggs, evap milk, hot sauce, salt, pepper and mustard. Slowly stir into the pasta and add the cheese and peppers. Over low heat, continue to stir until it becomes creamy, about 3 minutes. Stir in the tuna. Serve and enjoy!
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