1/2 pound macaroni
2 large eggs
12 ounces evaporated milk
1/4 teaspoon hot pepper sauce
2 teaspoons salt
1/4 teaspoon black pepper
1 teaspoon dry mustard in 1 teaspoon water
4 tablespoons sweet butter
12 ounces favorite cheese
Bring two quarts of water to a boil in a large heavy saucepan. Add 1 1/2 teaspoon salt and macaroni and cook until almost tender. Drain, return to pan with butter and stir. Meanwhile, mix eggs, 1 cup of the evaporated milk, pepper sauce, 1/2 teaspoon salt, pepper and mustard mixture in a small bowl. Pour egg mixture over hot buttered macaroni along with 3/4 of the cheese. Stir, over medium heat, until thoroughly combined and cheese starts to melt. Gradually add remaining cheese and milk, stirring constantly until mixture is hot and creamy, about 5 minutes. Serve immediately. Serves 4.
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