100 gr elbow macaroni 55 gr butter 1 evaporated milk 220 gr cheddar cheese 2 eggs 5 ml dry mustard 5 ml water 6 gr salt 1 pepper
Instructions
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