This classic mac and cheese uses an easy stovetop method so you can avoid the oven. Slideshow: More Great Macaroni and Cheese Recipes
Cook the pasta in a large pot of boiling, salted water until it is al dente, according to package instructions. Drain and rinse under cold water until it is completely cooled. Set aside.
Melt the butter in a large pot over medium heat. Whisk in the milk, eggs, cheese, salt, ground mustard, paprika and black pepper. Continue to stir until the cheese is completely melted, and then cook for another 2 to 3 minutes until the sauce thickens slightly.
Add the pasta to the cheese sauce and cook for another minute or until the pasta is heated through. Serve warm.
The sauce was gritty not smooth. Not sure why.
The egg started cooking and the sauce separated. It was inedible.