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Ingredients
  • ½ pound elbow macaroni
  • 4 tablespoons butter
  • 2 eggs
  • 6 ounces evaporated milk
  • ½ teaspoon hot sauce
  • 1 teaspoon kosher salt
  • Fresh black pepper
  • ¾ teaspoon dry mustard
  • 10 ounces sharp cheddar, shredded
Note: Ingredients may have been altered from the original.
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