Stove-top Mac and Cheese ~ Jaci

At Maureen and Fauna's request.....This is quick and pretty tasty.

Ingredients:
1/2 pound elbow macaroni
4 Tbsp. butter
2 eggs
6 oz. evaporated (canned) milk
1/2 tsp. hot sauce (I use a lot less)
1/4 tsp. salt (or less)
fresh black pepper
1/2 tsp. dry mustard
10 oz. sharp cheddar, shredded (about 4 cups I think)

Directions:
In a large pot of boiling water, cook the pasta to al dente and drain. return to the pot and melt in the butter. Toss to coat. In a separate bowl, whisk together eggs, milk, hot sauce, salt, pepper, adn mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes, or until creamy. Apparently, something about the eggs makes the cheese stay creamy instead of globbing together. This makes enough for 6-8 people. It can be reheated for leftovers, but the cheese does tend to get a little globby in the microwave - maybe reheating it old-school style on the stove while stirring would work better.