Stove Top Peppadew Mac-n-Cheese
1⁄2 lb elbow macaroni
4 tablespoons butter
6 ounces evaporated milk
1⁄2 teaspoon hot sauce
1 teaspoon kosher salt
fresh black pepper, to taste
1⁄2 teaspoon dry mustard
10 ounces sharp cheddar cheese, shredded
1/2 cup thinly sliced peppadew peppers
1. Cook pasta according to package directions for al dente and drain.
2. Return pasta to the pot and melt in the butter. Toss to coat.
3. 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. Stir in the peppers and serve.
Serves 6 to 8
Recipe slightly adapted from Alton Brown
How about some thigh slapping, alt-folk?
“I am fine with that”.
Check out The Crane Wives on the band’s Website, where you can learn of upcoming US tour dates and buy their music.