I tweaked the seasonings slightly - less salt, more hot sauce, but the real difference is in the Mac:Cheese ratio. I like lots of noodles with a modest amount of sauce, so I doubled the amount of pasta. This really would have been cheesy otherwise!
Stove Top Mac-n-Cheese ala Alton Brown
1 pound whole wheat rotini
4 T butter
6 oz evaporated milk
1 t hot sauce
1/2 t kosher salt
freshly-ground black pepper (in the sauce or added later - you're choice!)
3/4 t dried mustard
10 oz sharp cheddar, grated
Cook the pasta al dente or slightly past that point if desired. Drain. Return to the pot and add the butter. Toss to coat. Whisk together the eggs, milk, and seasonings. Stir into the pasta and add the grated cheese. Continue to stir over low heat for about three minutes or until creamy.
Would I make this recipe again? It's definitely Good Eats!