In a large bowl combine whisked eggs, evaporated milk, powdered mustard, salt, pepper, and Tabasco and mix together until fully combined.
Boil the pasta according to the box's direction in a large pot. You will want "al dente", not mushy. Make sure you salt the water.
Once pasta is cooked, drain the water and return to the pot. Pour the melted butter over the pasta and stir until all the pasta is covered with the butter.
Stir the milk and egg mixture a few times and then add it to the pasta.
Add half of the cheese mix to the pot and stir over medium heat until cheese is melted. Add the remaining cheeses and continue to stir until thoroughly melted.
Spray a 9 x 13 baking dish with cooking spray.
Pour the macaroni and cheese into the baking dish. For extra yumminess add some extra cheddar cheese to the top and bake for 20 to 25 minutes.
Try not to eat it all in one sitting. Enjoy!
Mama says "Check all of your labels!"I HIGHLY recommend Barilla gluten-free pasta for ALL of my pasta recipes.It is very important that you cook the pasta al dente to the box's directions. I always salt my water.Pro Tip: Place a wooden spoon over the pot to keep it from over boiling. I also always rinse my pasta with cold water after draining it to keep it from cooking longer and getting mushy.If you have any leftovers the macaroni and cheese can refrigerate then reheated in either the oven or microwave. This recipe can be also made with regular (gluten/wheat) pasta.