2 large eggs
1 can (12 oz.) evaporated milk
1/4 t. Tabasco sauce
2 t. salt
1/4 t. black pepper (yeah right, I use way more than that freshly ground so pepper to your own taste don't measure)
1 t. dry mustard dissolved in 1 t. water (I have accidentally forgotten this and it didn't seem to make any difference to me)
1/2 lb. elbow macaroni
4 T. unsalted butter
3+ c. medium cheddar (in Oregon we have Tillamook Cheddar that is absolutely fabulous, but I don't know how widely available it is - the original recipe calls for Wisconsin sharp cheddar)
Mix eggs, 1 c. evaporated milk, Tabasco, 1/2 t. salt, pepper and mustard in bowl and set aside.
Bring 2 quarts of water to a rolling boil in large sauce pan or Dutch oven, add 1-1/2 t. salt and macaroni. Cook until almost tender, but still a bit firm. Drain and return to pan. Add butter and stir to melt.
Pour egg mixture over buttered noodles along with 3/4 or so of the cheese; stir until thoroughly combined and cheese is melted. I add more cheese than they call for.... when I do a double batch I add 1 cup extra cheese so if you do the measurements above you can add 1/2 cup extra cheese. At this point, the original recipe calls for adding all the rest of the evaporated milk. I don't always add all the milk in the can.... I add very slowly and stir until it looks the way I like it. I also like to go a little heavier on the Tabasco....you know a few extra drops....but no more than that especially when serving it to kids.
If you like your mac & cheese baked you can pour it in a baking dish, cook some bread crumbs in some butter and sprinkle those on top and broil 1 to 2 minutes to brown on top....let stand 5 minutes to set and then serve.
Submitted by Mara in Oregon
