1/2 lb. elbow macaroni
4 tbsp. butter
2 eggs
6 oz. evaporated milk
1/2 tsp. hot sauce
1 tsp. kosher salt
fresh black pepper
3/4 tsp. dry mustard
10 oz. sharp Cheddar, shredded

In large pot of boiling salted water, cook macaroni, then drain and return to the pot; melt in the butter. Toss to coat. Whisk together the eggs, milk, hot sauce, salt, pepper and mustard. Stir into the pasta and add the cheese. Over low heat, continue to stir for 3 minutes or until creamy.

Makes 6 to 8 servings.