- 1 box Banza Elbows
- 1 4 ounce can low-fat evaporated milk
- 1 egg yolk
- ¾ teaspoon salt
- ½ teaspoon Dijon mustard
- 2 tablespoons butter
- 1.5 cups shredded cheddar cheese
- Cook pasta according to package directions. Drain and return to the pan.
- Whisk the milk, egg yolk, salt and Dijon mustard together.
- Add butter and milk mixture to pasta noodles.
- Once butter melts, add in cheese.
- Stir until cheese is melted. Season to taste with salt and pepper.