Macaroni and Cheese

2 large eggs

1 can (12 ounces) evaporated milk

1/4 teaspoon hot sauce

1 teaspoons salt

1/4 teaspoon black pepper

1 teaspoon dry mustard, dissolved in 1 teaspoon water

1/2 pound elbow macaroni

4 tablespoons butter

4 ounces velveeta

8 ounces cheddar

Mix eggs, 1 cup evaporated milk, hot sauce, 1/2 teaspoon salt, pepper, and mustard mixture in small bowl; set aside.

Bring 2 quarts water to a boil in a large heavy-bottomed saucepan. Add 1/2 teaspoon salt and macaroni; cook until almost tender but still a little firm to the bite. Drain and return to pan over low heat. Add butter, toss to melt.

Pour egg mixture over buttered noodles along with 3/4 cheese; stir until thoroughly combined and cheese starts to melt. Gradually add remaining milk and cheese, stirring constantly, until mixture is hot and creamy, about 5 minutes. serve.