Inspired by Alton Brown's recipe, this goes great with the Ultimate Chili Mac recipe
8 oz. macaroni
4 Tbsp. butter
6 oz. evaporated milk
1 tsp dry mustard
1 tsp hot sauce (I used Emerald Coast from Pepper Palace)
1 tsp. salt
Pepper to taste
10 oz. sharp cheddar cheese, shredded from a block (don't use pre-shredded)
Cook macaroni in salted water until al dente. While the macaroni is cooking, whisk together the eggs, milk, mustard, hot sauce, salt and pepper and set aside. Drain and return macaroni to the pan. Add butter and turn burner to low, stirring until melted. Add egg-milk mixture to the pan and stir. Quickly add the shredded cheddar cheese to the pan and stir constantly until melted. Stir about 3 minutes or until cheese is melted and creamy.
Serve immediately alone or with Chili Con Carne. Makes 4 servings unless you're really hungry, then it will serve one or two people!