10ouncesshredded extra sharp cheddar cheeseabout ⅔ pound
10ouncesshredded colby cheeseabout ⅔ pound
½can chipotle chile peppers in adobo saucefinely chopped
Instructions
Bring about 5 quarts water, salted with 1 tablespoon kosher salt to a boil in a Dutch oven or large stock pot. Add pasta, and cook until just al dente - don't overcook!
While pasta is cooking, combine eggs, 1 can of evaporated milk, salt, pepper and mustard-water mixture in a large measuring cup. Whisk lightly to blend well.
Drain pasta, and return to the hot pot. Add butter, return the pot to low heat and let the butter melt.
Stir pasta to coat with butter, and pour the egg mixture over all.
Add about half the cheese and stir gently to combine.
Add remaining evaporated milk, and remaining cheese. Stir well to combine.
Stir in chopped chipotle peppers, and adjust seasoning as needed.
If desired, place pot (if oven-safe) under the broiler to brown some of the cheese a bit.
Let sit for 10 minutes to thicken up before serving.
Notes
Adapted from America's Test Kitchen Family Cookbook