Quick and Easy Stovetop Mac and Cheese

Quick and Easy Stovetop Mac and Cheese ½ lb pasta cooked al dente. We like penne and rotini best because they hold the cheese sauce so well. 4 tablespoons butter 12 ounces evaporated milk split in 2 six ounce portions 2 large eggs 1 ½ tsp dry mustard powder ½ tsp kosher salt ¼ tsp black pepper 12 ounces aged cheddar cheese grated and separated in 4 equal portions Cook the pasta in salted water as instructed on the package. Don't overcook it; nobody likes mushy mac and cheese. Drain the pasta and add the butter stirring until completely melted. Cover until ready to add to the sauce. Whisk together 6 ounces of the milk, the eggs, salt, pepper and dry mustard. Add 2 portions of the cheese, then add this mixture to the pasta and butter. Cook over low heat stirring constantly until the cheese melts, then quickly add the remaining milk, stirring until smooth. Add the other two portions of cheese one at a time, stirring constantly until the cheese is completely melted. Serve immediately.