Grilled Chicken Tenderloins Cooking Instructions
For all cooking methods, heat to an internal temperature of 165° F.
1/2 pound elbow macaroni
4 tablespoons butter
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
In a Large pot of boiling, salted water cook the pasta to al dente
Drain the Pasta, return to pot and melt butter in pasta, toss to coat.
Whisk together: eggs, milk, hot sauce, salt, pepper & mustard.
Gently stir in to pasta, add the cheese
On LOW heat continue to stir for 3 minutes or until creamy.