1 1/2 cups uncooked macaroni (I used small shells)1 egg
4 oz. evaporated milk (don't use fresh)
1/2 tsp. dry mustard dissolved in 1/2 tsp. water
dash Tabasco sauce
1/4 tsp. pepper
2 tablespoons butter
1/2 cup shredded cheddar cheese
1 cup cubed Velveeta
Boil 2 quarts of water; add macaroni and cook until tender but still firm. Drain. In a separate bowl, mix the egg, half of the evaporated milk, the Tabasco sauce, and pepper. Return pasta to cooking pot, turn on low heat and stir in butter until melted. Stir in egg mixture and the cheddar. Cook over low heat, gradually stirring in Velveeta and milk until all is hot and creamy.
