Homemade Stovetop Mac ‘n Cheese

Begin boiling the elbow macaroni. Cook according to package directions.

While that boils, whisk together the eggs, evaporated milk, mustard, hot sauce, salt and pepper. Set aside.

Drain the macaroni and return to pan over low heat. Add the butter and stir around to melt. Slowly pour in the egg mixture, stirring constantly to thicken. Once it thickens, about 5 minutes, add in the shredded cheese and stir around to melt. Serve immediately!

*If it starts to get too thick or you want to reheat some later, add a little more evaporated milk to keep it creamy.