Note: Doubled recipe and modified cheese specifications


1 pound elbow macaroni 8 tablespoons butter 4 eggs 12 ounces evaporated milk 1 teaspoon hot sauce 2 teaspoon kosher salt Fresh black pepper 1 1/2 teaspoon dry mustard 8 oz smoked cheddar 4 oz cheddar

Total 3740 cal


  1. In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.
  2. Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.