8 ounces elbow macaroni
1/2 stick butter
2 eggs, lightly beaten
6 ounces evaporated milk
several dashes hot sauce - to taste
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon dry mustard
12 ounces sharp or very sharp cheddar, shredded
In a large pot of salted boiling water, cook the pasta al dente and drain. Return the pasta to the pot, add butter, toss well and set aside.
In a large bowl, whisk together the milk, hot sauce, salt, pepper and mustard, add the buttered pasta, and stir to combine. Add the cheese, stirring gently until fully melted and creamy.