Made with Shullsburg Creamery Shredded Cheeses

• 2 c. (8 oz) dry, small elbow macaroni
• 1/4 c. butter or margarine
• 2/3 c. (5 fl oz can) evaporated milk
• 2 large eggs
• 3/4 tsp. dry mustard
• 1/2 tsp. salt
• 1 package (2 c.) Shullsburg Creamery Shredded Cheddar Cheese

Cook pasta in a large saucepan; drain.  Melt butter in same saucepan over medium heat.  Remove from heat and whisk in evaporated milk, eggs, mustard and salt.  Return pasta to saucepan and stir in cheese; mix well.  Cook over low heat for 4-5 minutes, stirring constantly, until cheese is melted and mixture is creamy and thickened.  Serve immediately.  Serves 6.