Real Mac n' Cheese

This is hands-down my husband's favorite dish. Anytime we have to bring something to a barbecue or potluck, he requests that I make this. The mustard really adds to the dish. I tried to approximate a measurement, but what I usually do is squirt the mustard sort of in a big zig-zag across the surface of the macaroni before mixing it in well and this seems to be just the right amount - experiment with what suits your tastes.

Ingredients:
1/2 lb. elbow macaroni
1/2 stick butter (or 4 T.)
1 T. tabasco or Texas Pete, approx.
1 can evaporated milk (12 oz)
2 eggs, beaten
1 lb. sharp cheddar cheese
2 T. mustard, approx.
salt & pepper to taste

Directions:
Preheat oven to 350.

Boil the macaroni in salted water and drain.

Place it in a baking dish - I always use my Pampered Chef stone baking dish (I think it's a 9x9).

Cut the butter into chunks and mix it in with the pasta until melted.

Add the Texas Pete sauce to the evaporated milk and stir about half of it into the pasta.

Add the eggs, half the cheese, and the mustard. Season with salt and pepper to taste and mix well.

Bake uncovered for 10 minutes. Then remove and add half the remaining cheese and half the remaining milk. Stir and return to the oven for another 10 minutes.

Remove and add the last of the cheese and evaporated milk. Stir and return to the oven for another 5 - 10 minutes.

The mixture should be creamy and starting to thicken around the edges.