Ingredients

1/2 pound elbow macaroni
4 tablespoon butter
2 eggs
6 oz. whole milk
1 teaspoon kosher salt
Fresh Ground Pepper
10 oz. cheddar cheese (shredded)

Directions

1. Cook the pasta in a large pot of boiling salted water; drain and return to pot.
   
   
2. Add butter to pasta and toss to melt.
   
   
3. In seperate bowl whick together the eggs, milk, salt, and pepper.
   
   
4. Stir into pasta.
   
   
5. Add cheese.
   
   
6. Stir over low heat for 3–5 minutes.
   
   
7. Add additional milk to desired consistency.