1/2 lb. elbow macaroni
4 Tbsp. butter
1 dash Tabasco sauce
1 12oz. can evaporated milk
1 lb. cheddar cheese, grated
1 tsp. dry mustard dissolved in water
salt and pepper to taste
Preheat oven to 350°F.
Boil macaroni according to package directions. Drain when macaroni is just barely done.
Place macaroni in a large ovenproof dish. Cut butter into small bits, then toss with macaroni.
Mix Tabasco into milk. Reserve about 1/3 c. Stir remainder into macaroni. Add most of the cheese (reserve about 1/4). Beat eggs and stir into macaroni. Dissolve mustard in a little bit of water. Stir into macaroni.
Season to taste with salt and pepper.
Bake - for 20 minutes, every five minutes, stir in some of the reserved cheese and add more evaporated milk as necessary to keep the mixture moist and smooth. When all the cheese is incorporated, serve at one, with crackers to crumble over the top.