- 1/2 pound rotini, fusili, or elbow macaroni
- 4 tablespoons butter
- 2 eggs
- 6 ounces evaporated milk
- 3/4 teaspoon dry mustard
- 10 ounces sharp cheddar, shredded
- Salt and pepper
Cook the pasta according to package directions to just al dente. Drain the pasta and return to pot with the butter. Set pot over low heat and melt butter until the pasta is fully coated.
Meanwhile, whisk together eggs, milk, and dry mustard. When butter is melted add egg mix and shredded cheese and stir continuously until smooth. Season to taste with salt and pepper.