Melt 3 tbsp butter in the stock pot and add drained pasta, stirring to mix. Whisk together eggs, milk, mustard, salt, pepper and hot sauce. Add to pasta and cheese. Stir mixture constantly over medium-high heat until cheese melts and eggs begin to thicken. Continue cooking, stirring constantly, for 5 minutes or until thick and creamy. Transfer to a prepared casserole.
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