Tom Smith

Tom came to the LESHRC, July 1, 2002, from Harrisonburg VA, through Mennonite Voluntary Service, a branch of the Mennonite USA congregation. Tom graduated from Eastern Mennonite University in December 2000 with a psychology degree that he, as of yet, has no idea what to do with. In his spare time Tom enjoys spending time with his wife (also a MVS worker) and friends at Menno House, his communal home.
  Stove Top Mac-n-Cheese
  Amount Measure Ingredient - Preparation
  1/2 tb Elbow Macaroni
  4 tbls Butter
  2   Eggs
  6 oz Evaporated Milk
  1/2 ts Kosher Salt
  1   Freshs Black Pepper
  3/4 ts Dry Mustard
  10 oz Sharp cheddar, shredded
       
   
 

Directions: In a large pot of boiling, salted water cook the pasta to al dente (a little over 6 min) 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.