make sure to rinse your pasta in COLD water after draining to keep it from cooking longer

1 12oz box gluten-free macaroni noodles
2 eggs whisked
2 12oz cans evaporated milk
2 tsp powdered dry mustard
1 tsp salt
1/2 tsp black pepper
1/2 tsp tabasco
2 cups hand shredded mild/shard cheddar cheese
1 cup had shredded parmesan cheese
2 cups shredded/chopped Velveeta cheese
8 tbsp butter

1 12oz box gluten-free macaroni noodles 2 eggs whisked 2 12oz cans evaporated milk 2 tsp powdered dry mustard 1 tsp salt 1/2 tsp black pepper 1/2 tsp tabasco 2 cup s hand shredded mild/shard cheddar cheese 1 cup had shredded parmesan cheese 2 cup s shredded/chopped Velveeta cheese 8 tbsp butter

1. Preheat oven to 400 F
2. In a large bowl combine whisked eggs, evaporated milk, powdered mustard, salt, pepper, and tabasco, and mix together until fully combined.
3. Boil the pasta according to the box's direction in a large pot. You will want "al dente," not mushy. Make sure to salt your water.
4. Once pasta is cooked, drain the water and return to the pot. Pour the melted butter over the pasta and stir until all pasta is covered with the butter.
5. Stir the milk and egg mixture a few times and then add it to the pasts.
6. Add half of the cheese mix tot he pot and stir over medium heat until cheese is melted. Add the remaining cheeses and continue to stir until thoroughly melted.
7. Spray a 9x13 baking dish with cooking spray.
8. Pour the macaroni and cheese into the baking dish. For extra yumminess add some extra cheddar cheese or crackers with melted butter to the top and bake for 20-25 min.
9. If the top of the mac and cheese is becoming too brown, add aluminum foil to the top and continue baking.