1 lb elbow macaroni
1/4 cup butter
2 1/4 cup evaporated milk
2 T. Dijon Mustard
3 eggs, beaten
2 pounds grated Grafton Classic Reserve Cheddar
1 t. salt
1/2 t. pepper
dash of Tabasco
Paprika

Heat oven to 350F
Add butter to cooked, warm macaroni
In a separate bowl, whisk milk and dijon
Slowly, add eggs
Fold in cheese
Add salt, pepper and Tabasco.
Fold cheese mixture into macaroni
pour into 9 X 13 baking pan
Bake for 50 minutes.