14 oz whole wheat short cut pasta
9 oz evaporated milk
1/2 - 1 tsp hot sauce
3/4 tsp dry mustard
1/2 tsp dried thyme
2 1/2 cups sharp cheddar cheese, grated
Salt and Pepper to taste
Heat a large pot of water to boiling, salt liberally and add pasta. Cook to al dente per package directions and drain. Reduce heat to medium low, return to pan and add butter. Melt and stir to coat pasta. Whisk together eggs, milk, hot sauce, mustard, thyme, salt and pepper and pour over pasta. Stir and cook about one minute. Add cheese and stir to melt and incorporate, cook about two minutes, add additional salt and pepper if desired and serve.