INGREDIENTS
2
large eggs
1 12 ounce can
evaporated milk
1 tsp
dry mustard, dissolved in 1 tsp water
salt
1/4 tsp
pepper
1/4 tsp
hot sauce (or pinch of cayenne pepper)
8 oz
elbow macaroni (2 cups)
4
Tb unsalted butter
12 oz
sharp cheddar, American, or Monterey Jack cheese, shredded (3 cups)