MY Macaroni and Cheese

MY Macaroni and Cheese

3 cups uncooked macaroni noodles

6 oz monterey jack cheese, shredded

6 oz sharp cheddar cheese, shredded

2 eggs

1 can evaporated milk

1/2 tsp salt

1/2 tsp pepper

pinch of nutmeg

3 Tb butter, cold

Cook pasta in lightly salted boiling water till just short of al dente. Shred Cheeses. I buy 8 oz chunks, so i can easily figure out 6 oz and give the end pieces to the boys. :)

While the pasta is cooking, beat together the eggs, most of the can of evaporated milk (about 3/4 of the can, the amount doesn't have to be perfect) and the spices.

Drain pasta, return to pot, and turn heat down to medium low. Stir in the butter till melted. By then the heat should be about right. Add milk mixture, and stir constantly till it thickens a bit. Until you can drag a spoon across the bottom and it leaves a trail for a few seconds. Be patient, and don't turn up the heat, or the mixture will curdle, and the texture will be grainy.

Once the milk thickens, add half of the grated cheeses. Stir until melted. Add the other half, and stir until melted. Remove from heat immediately and serve!