Mac N Cheese Stovetop

1/2 lb               Elbow Macaroni

4 T                  Butter

2                      Eggs

6 oz                 Evaporated milk

1/2 t                 Hot sauce

1 t                    Kosher salt

                        Black pepper, fresh

3/4 t                 Dry mustard

10 oz                Sharp cheddar, shredded

Cook the pasta al dente. Drain and return to the pot. Melt in butter.

Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Heat over low heat, stirring, for 3 minutes or until creamy.

Yield: 6 - 8 servings