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Ingredients
US|METRIC
4 SERVINGS
- 1 box shell pasta (about 12-14 ounces — I used mini shells, macaroni works also)
- 4 Tbsp. butter
- 4 eggs
- 12 oz. evaporated milk (cans)
- 1/2 tsp. hot sauce
- 1 tsp. kosher salt
- black pepper (Fresh)
- 1 tsp. dry mustard
- 16 oz. cheddar (shredded, about 4 cups)
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