I saw this on Food Network and then later scoured their website for the recipe. Turns out it wasn’t there, aside from the video tutorial. So I watched & paused & watched & paused to get the pertinent information.
Whisk 2 eggs with 6 oz evaporated milk & 1/2 tsp hot sauce (we actually prefer it without the hot sauce) & 3/4 tsp dry mustard. Add 1 tsp kosher salt and a pinch of pepper.
Add 1/2 lb elbow macaroni to a large pot of salted boiling water. Cook to al dente. After draining, mix in 4 Tbls butter & the egg mixture. Add 10 oz shredded cheddar cheese.