Cheese - milk's leap toward immortality...

Stove-top Mac & Cheese    Serves 4-6   

8oz macaroni, or any smallish tube shaped pasta

1 tablespoon butter

6 oz evaporated milk

6 oz freshly grated cheddar cheese

1 egg, beaten

1 teaspoon dry mustard powder

1/4 teaspoon red pepper

Hot sauce, to taste

Salt and pepper

Boil the pasta according to package directions, but reduce the cooking time by one minute.  Drain and pour back into the cooking pot.

Over medium-low heat, add the butter and stir until melted.

Mix the egg, milk, and spices and pour over the pasta.  Stir until it begins to thicken, about three to five minutes. 

Remove the pan from the heat then add the cheese in four installments, making sure the first is melted completely before adding the next.

Note: it is important to not use pre-grated cheese, as it does not melt or have the correct consistency...