Mac and Cheese

This is a little bit different mac and cheese recipe...it isn't baked. The recipe calls for sharp white cheddar, but I have used a mixture of millions of different cheeses...it is a great way to use up what is sitting around!

2 eggs

one can of evaporated milk

four or five dashes of Tobasco

2 teaspoons of salt

1/2 teaspoon of pepper

1 teaspoon of dry mustard, dissolved in 1 teaspoon of water

one pound of macaroni (I use whole wheat!)

3 cups of grated sharp white cheddar

3 tablespoons of butter

Mix together the eggs, evaporated milk, Tobasco, salt, pepper, and dry mustard. Boil the macaroni, when it is cooked, drain it, and return it to the pot. Toss with the butter. Pour in half the milk mixture and half the cheese. Stir to melt the cheese over LOW heat, when the cheese is melted add the remaining milk mixture and the remaining cheese. Stir until combined and cheese is well melted and serve!