1/2 lb. elbow macaroni

4 Tbsp. butter

2 eggs

6 oz. evaporated milk

1/4 to 1/2 tsp. hot sauce

1 tsp. kosher salt

fresh black pepper

1/2 to 3/4 tsp.dry mustard

10 oz. sharp cheddar, shredded

In a large pot of boiling salted water, cook the pasta to al dente and drain. Return to the pot and 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. eat at once.