Mac & Cheese Just like the Blue Box but Better

Ingredients

1 lb elbow macaroni

8 tablespoons of butter

12 oz evaporated milk

4 eggs

1 teaspoon of hot sauce

Fresh black pepper to taste

1 1/2 teaspoons dry mustard

20 oz sharp cheddar shredded

Directions

Cook pasta (I used shells this time) to package instructions and drain. Melt butter in the pot you used to cook the pasta on a low to medium heat.

In a bowl whisk the eggs, evaporated milk, hot sauce, pepper and mustard. Add to the pot with the butter and then add the cheese. Stir until all the cheese is melted. Then add the pasta back into the pot. Stir until all is combined.