Man and Cheese Jeff's Experiment

From the Civil War times

Ingredients

• 8 ounces? “Barrel” Pasta (Rigatoni?)
• 8 tablespoons butter
• 2 cans PET milk (OZ?)
• 1 ½ teaspoon kosher salt
• 1 teaspoon dry mustard , dissolved in 1 tablespoon water

⅛ teaspoon nutmeg

• 1 Wedge Parmasean cheese (8 to 12 oz?)

Directions

Key ingredients

Mustard · Salt

1. In a medium saucepan, add the noodles, PET milk. butter, and salt.
2. In a small bowl, mash the dry mustard with a fork until smooth and add to the noodles.
3. Stir the mixture, bring it to a boil, and quickly turn down the heat to a simmer before it boils over. Cook the noodles to the package directions for 5-8 minutes, or until tender.
4. There should be ¼ to ⅓ cup liquid left in the pan when the noodles are done cooking. If not, add 1-2 tablespoons more evaporated milk to the noodle mixture. Remove from the heat.

Add the nutmeg

1. Add the cheese in batches to the noodles and use a wooden spoon to stir and combine until creamy.
2. Taste for seasoning and serve hot.