Bigpapataz's Mac and Cheese

• 2 large eggs
• 1 (12 ounce) can evaporated milk
• 14 teaspoon hot red pepper sauce
• 2 teaspoons garlic salt
• 14 teaspoon ground black pepper
• 1 teaspoon dry mustard, dissolved in 1 teaspoon water
• 12 lb elbow macaroni
• 4 tablespoons unsalted butter
• 12 ounces sharp cheddar cheese (3 cups) or 12 ounces monterey jack cheese, grated (3 cups)

1. Mix eggs, evaporated milk, pepper sauce, 1/2 teaspoon salt, pepper, and mustard mixture in bowl.
2. Bring 2 quarts of water to boil then add 1 1/2 teaspoons of salt and the macaroni.
3. Cook till tender but still firm.
4. Drain; return to pan over low heat and add butter toss to melt.
5. Pour egg mixture over pasta with 3/4 of the cheese stir until melted.
6. Slowly add reminder of milk and cheese until hot and creamy.

eggs, milk, hot red pepper sauce, garlic salt, ground black pepper, dry mustard, elbow macaroni, unsalted butter, cheddar cheese

Taken from www.food.com/recipe/bigpapatazs-mac-and-cheese-241505 (may not work)