| Ingredients | |
| 1/2 | pound | elbow macaroni | |
| 4 | tablespoon | butter, cut into bits | |
| 1 | | tabasco sauce, to taste | |
| 1 | each | evaporated milk, 12 oz can | |
| 1 | pound | cheddar cheese, sharp, grated | |
| 2 | each | eggs, beaten | |
| 1 | teaspoon | dry mustard, dissolved in 1 ts water | |
| 2 | teaspoon | salt | |
| 1 | | pepper | |
| | | |
Directions:
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| Preheat oven to 350. Boil the macaroni until just barely done in salted water. Drain and toss with the butter in a large, ovenproof mixing bowl. Mix the tabasco into the evaporated
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