Stovetop Chipotle Mac And Cheese - cooking recipe

Ingredients

1/2 lb pasta shells, like conchiglie
8 ounces evaporated milk
1 1/2 tablespoons pureed chipotle chiles
3 tablespoons butter, melted
2 eggs
1 teaspoon ground mustard
salt, to taste
fresh ground black pepper, to taste
1 1/4 cups shredded cheddar cheese
1 1/4 cups shredded American cheese
1 tablespoon butter, softened

Preparation

Bring a large pot of salted water over high heat to a boil. Add pasta shells, and cook according to package directions until al dente. Drain, rinse with cold water and reserve pasta.
In a large pot, whisk together evaporated milk and chipotle puree over medium-high heat. Bring just to a boil, immediately removing from heat upon boiling. Add 3 tablespoons melted butter, eggs, mustard, salt and pepper, and whisk together.
Add the reserved pasta and cheeses. Over low heat, stir slowly for 1 to 2 minutes until cheese has melted and is incorporated with the pasta. Finish with remaining 1 tablespoon of butter. Serve.