8 ounces macaroni (2 cups)
2 large eggs
1 (12 ounce) can evaporated milk
1 tsp dry mustard, dissolved in 1 tsp water
4 Tbsp butter
12 ounces cheddar cheese, shredded (3 cups)
Bring 2 quarts water to a boil in a large pot for the macaroni. Stir in 1 1/2 tsp salt and the macaroni and cook until almost tender but still a little firm to the bite.
Meanwhile, mix together the eggs, half of the evaporated milk, the mustard mixture, 1/2 tsp salt, and 1/4 tsp pepper.
Drain the pasta and return it to the pot. Set the pot over low heat and stir in the butter until melted.
Stir in the egg mixture and half of the cheddar. Continue to cook over low heat, gradually stirring in the remaining milk and cheddar, until the mixture is hot and creamy, about 5 minutes. Season with salt and pepper to taste.
This is best served immediately.