Stovetop Macaroni and Cheese
2 large eggs
1 (12 oz) can evaporated milk
1 tsp dry mustard, dissolved in 1 tsp water
1/4 tsp pepper
1/4 tsp hot sauce (or pinch of cayenne pepper)
8 oz elbow macaroni (2 cups)
4 Tb unsalted butter
12 oz sharp cheddar, American, or Monterey Jack cheese, shredded (3 cups)
Mix eggs, 1 cup evaporated milk, mustard mixture, 1/2 tsp salt, pepper, and hot sauce in bowl.
Meanwhile, bring 2 qts water to boil in large pot. Add pasta and 1 1/2 tsp salt and cook, stirring often, until al dente. Drain pasta and return to pot over low heat. Add butter and toss to melt.
Add egg mixture and three-quarters of cheese mixture to pasta and toss until thoroughly combined and cheese starts to melt. Gradually add remaining evaporated milk and remaining cheese, stirring constantly, until mixture is hot and creamy, about 5 minutes. Let stand to thicken if needed. Serve warm.