1/2 pound elbow macaroni (I used a 14.5 ounce box of wheat Barilla elbow macaroni)
4 tablespoons butter
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
fresh black pepper
3/4 teaspoon dry mustard
10 ounces shredded sharp cheddar cheese
Boil 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. Add cheese slowly and stir. Over low heat continue to stir for a few minutes or until creamy. ENJOY!