1/2 lb elbow macaroni
4 tablespoons butter
2 eggs
6 oz. evaporated milk (comes in a can, look in the baking aisle)
1 teaspoon kosher salt
black pepper
3/4 teaspoon of dry mustard powder
10 ounces of cheddar (I like sharp cheddar but it's very strong! you may want to use medium or even mild cheddar)
Tabasco sauce to taste

Cook your pasta and drain it. Return it to the pan.
Melt in butter, toss to coat
whisk together eggs, milk, salt, pepper, mustard in a seperate bowl.
add egg mixture, stir together.
add cheese while stirring over a low heat until everything is creamy and tastey.

add tabasco sauce to taste. (you can skip this if you don't like spicey foods but if you do I recommend mild cheddar. without the vinegar flavor of the hot sauce the sharp cheddar will be overpowering.)

I want to try this :D