Yield: 4-6 servings
½ lb elbow macaroni
2 large eggs
1 can (12oz) evaporated milk
½ tsp salt, plus more for cooking the pasta
¼ tsp freshly ground black pepper
¼ cup OMG! Hot! Hot! Hot! Dipping Oil
12 oz shredded white cheddar cheese
Whisk the eggs, evaporated milk, ½ teaspoon salt, and pepper together in a small bowl and set aside.
Bring a pot of water to boil and season it with salt. Add the pasta and cook according to package directions. Drain and return the pasta to the pot. Set over low heat.
Pour the Hot! Hot! Hot! dipping oil over the pasta and stir to coat evenly. Pour the egg and milk mixture over the pasta along with half the cheese. Stir until the cheese is melted and evenly incorporated. Add the remaining cheese and stir until the cheese is melted and the sauce is thickened and creamy. Serve immediately.