Blazing Trails

Much Better Than the Blue Box

1/2 pound elbow macaroni

4 tablespoons butter

2 eggs

6 ounces evaporated milk

1/2 teaspoon hot sauce (We prefer Cholula over Tabasco)

1 teaspoon coarse salt

Fresh ground black pepper

3/4 teaspoon dry mustard (That’s the powdered kind, not the stuff next to the catsup)

10 ounces shredded mild or medium cheddar (Sharp tends to separate)

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, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.