In general, I am a big fan of macaroni and cheese. I haven’t found a baked macaroni that I don’t like and I haven’t found a stove-top macaroni that I won’t eat if I need a quick meal. This stove-top macaroni, however, might be the one that I make no matter how much time I have. This is from Alton Brown’s “For Whom the Cheese Melts 2 ” episode of Good Eats.
1/2 pound elbow macaroni
4 tablespoons butter
2 eggs
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon sea 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 and drain.
– Return to the pot and melt in the butter, toss to coat.
– While pasta is cooking, whisk together the eggs, milk, hot sauce, salt, pepper, and mustard.
– Stir into the pasta and stir in the cheese gradually.
– Over low heat continue to stir for 3 minutes or until creamy.
Linda’s Notes:
– Since I like a one-pot meal, I added pieces of hot dog to cook with the pasta.
– I recommend a 2% or lighter version of the cheese, or just cutting down on the amount of cheese to make this a bit healthier.
– For a more portable version, put it in a casserole dish, top with panko and throw it under broiler for a minute.
– Don’t let the raw egg stress you out. The hot macaroni tempers the egg to keep it from scrambling and the low heat cooks it all the way through as the cheese gets to melt.
Delusions of Chefery 
the recipe calls for kosher salt. but your picture has a mixture of milk and meat! that’s not kosher.
I changed the kosher salt to sea salt in the recipe since sea salt is really what I use and I didn’t want to confuse anyone doing a search for kosher recipes.