1/2 pound elbow macaroni
4 tablespoons butter
6 ounces evaporated milk
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded
In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.
Whisk together the eggs, milk, salt, pepper, and mustard.
Stir into the pasta and add the cheese.
Over low heat continue to stir for 3 minutes or until creamy.