Prep Time: 10 minutes
Cook Time: 25 minutes

1/2 lb elbow macaroni
4 Tbsp butter
2 eggs
6 oz milk
1 tsp kosher salt
Fresh black pepper
10 oz cheddar cheese, 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.

Whisk together the eggs, milk and S&P. Stir in the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy. Let it stand for 5-10 minutes if you want the sauce to thicken.