Bigpapataz's Mac and Cheese

This is a great mac and cheese. Modified from Cook's Illustrated.

• Ready In: 12 mins
• Serves: 6-8

Ingredients

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

Directions

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. Cook till tender but still firm. Drain; return to pan over low heat and add butter toss to melt.
3. Pour egg mixture over pasta with 3/4 of the cheese stir until melted. Slowly add reminder of milk and cheese until hot and creamy.