Macaroni and Cheese, Stovetop

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Ingredients

1. 2 eggs
2. 1 (12 oz) can evaporated milk, divided
3. 1/4 t hot pepper sauce
4. 1/2 t salt
5. 1/4 t pepper
6. 1 t dry mustard, disolved in 1 t water
7. 1/2 lb elbow macaroni, cooked to package directions
8. 4 T unsalted butter (1/2 stick)
9. 12 oz sharp Cheddar, American, or Monterey Jack cheese, grated (about 3 cups)

Instructions

1. Mix eggs (slighly beaten), 1 c evaporated milk, pepper sauce, salt, pepper, and mustard mixture in small bowl, set aside.
2. Place cooked pasta in a bowl, add butter, stir to melt.
3. Pour egg mixture over buttered noodles along with three quarters of cheese; stir until thorughly combined and cheese starts to melt.
4. Gradually add remaining milk and remaining cheese, stirring constantly, until mixture is hot and creamy, about 5 minutes.
5. Serve immediately.