16 ounces cavatappi or other short pasta
2 tablespoons butter
12-ounce can evaporated milk
2 eggs, beaten
1 teaspoon dry mustard powder
1/4 teaspoon black pepper
2 cups freshly grated cheddar cheese
Salt to taste
Boil pasta 1 to 2 minutes short of the suggested time on the box. In the meantime, combine the evaporated milk, eggs, mustard powder, and pepper in a large measuring cup and whisk together.
Drain the pasta in a colander and then return it right back to the hot pan. Reduce heat to low. Add the butter and stir until melted.
Carefully add the egg mixture to the pan, stirring constantly to avoid making scrambled eggs. Stir for 3 to 4 minutes or until it starts to thicken. Add the cheese in 4 to 5 increments, making sure that each addition is completely melted before adding the next. Taste for seasoning and add salt to taste. Serve immediately.