2 pounds macaroni
4 large eggs (whisked)
2 12-ounce cans of evaporated milk 1/4 cup milk
6 cups grated cheese (Mexican blend or cheddar)
4 teaspoons salt
1 teaspoon dry mustard (optional)
1. Cook macaroni according to package directions. Drain and return to the pot.
2. Add ingredients while stirring on low heat until the cheese is melted.
3. Serve immediately!