Mac and Cheese by Amy + Jacky

– 1 pound (454 g) elbow macaroni
– 4 cups (1 L) cold water
– 4 tablespoons (60 g) unsalted butter
– 14 ounces (397 g) sharp cheddar (freshly grated)
– 6 ounces (170 g) mild cheddar or American cheese (freshly grated)
– Kosher salt and ground black pepper
– 2 large eggs (beaten)
– 12 ounces (355 ml can) evaporated milk
– 1 teaspoon ground mustard
– 1 teaspoon Sriracha sauce or Frank’s hot sauce (optional)

Total Time: 35 min