Stovetop Chipotle Mac And Cheese

• 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

1. 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.
2. 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.
3. 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.

pasta shells, milk, chiles, butter, eggs, ground mustard, salt, fresh ground black pepper, cheddar cheese, american cheese, butter

Taken from www.food.com/recipe/stovetop-chipotle-mac-and-cheese-449771 (may not work)