Creamy Stove Top Macaroni and Cheese (America's Test Kitchen) Recipe

Directions:

1. Bring 2 quarts water to a boil in a large pot. Stir in 1 1/2 teaspoons salt and the macaroni. Cook until almost tender but still a little firm to the bite.
2. Meanwhile, mix together the eggs, half of the evaporated milk, the mustard mixture, Tabasco, 1/2 teaspoon salt, and pepper.
3. Drain the pasta and return it to the pot. Set the pot over low heat and stir in butter until melted.
4. Stir in the egg mixture and half of the cheese. 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.