1/4 lb cooked elbow macaroni (1 cup uncooked)
2 tablespoons butter
1 egg
3 oz evaporated milk
1/2 teaspoon salt
black pepper to taste
1/4 teaspoon dry mustard
5 oz shredded cheddar
boil macaroni in pot; drain
melt butter over cooked macaroni
in separate pan, whisk eggs, milk, salt, pepper, mustard
Pour mixture over macaroni
add cheese
stir 3 minutes or until creamy
serves 3-4