Ingredients
12 ounces Tri-Color Rotini (I like Barilla)
4 tablespoons butter
3 eggs
8 ounces whole milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
1 teaspoon fresh black pepper
3/4 teaspoon dry mustard
2 cups sharp cheddar, shredded
4 slices of colby jack cheese
Directions
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. Preheat oven to 400.
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.
Ladle macaroni mixture into muffins tins, cover with quartered up colby jack cheese and bake for 20 minutes. Cool slightly before serving.
