0 1 lb. Box of elbow or shell macaroni
1 can of evaporated milk
12 oz. Cheddar cheese, grated
4 slices of American cheese, chopped
2 eggs
1 teaspoon mustard, dry or prepared
� teaspoon garlic powder
Freshly ground pepper
Dash of hot sauce, if desired

Cook macaroni (in a large pot) as directed on box, drain. While macaroni is cooking, beat the eggs with the evaporated milk and mustard in a medium-sized bowl. Stir in hot sauce, pepper, garlic powder, and half the cheese and set aside. When the macaroni is thoroughly drained, pour it back into the pan you boiled it in and place over medium-low heat. Pour the egg/milk/cheese mixture into the pan and stir constantly until thickened-approx. 4 minutes (this is great for the arm muscles!). Add remaining cheese and stir until melted.

Just before serving you can stir in any or all of the following:
Chunks of ham or other leftover meat
Leftover veggies (zucchini and green beans are both really good)
A box of defrosted frozen peas & carrots
Chopped fresh tomatoes
A little minced onion