The best Mac & Cheese EVER

We are having a "Late Night" with Kate's little girlfriends tonight. A "Late Night" is when her friends come over in jim jams and we play games, eat, watch movies- but everyone gets picked up at 10:00 pm. We prefer that over sleepovers for now. I don't feel comfortable with Kate having sleepovers with more than one girl or not a family member.
There was a talk in the October, 2010 General Conference called, "Courageous Parenting" that really stuck with me.
Larry R. Lawerence states: "May I express my personal warning about a practice that is common in many cultures. I am referring to sleepovers, or spending the night at the home of a friend. As a bishop I discovered that too many youth violated the Word of Wisdom or the law of chastity for the first time as part of a sleepover. Too often their first exposure to pornography and even their first encounter with the police occurred when they were spending the night away from home."

It's a great talk, you should give it a look through.

Soooo, anyway, at that "Late Night" we will be having a Mac & Cheese Bar!!!! It's delicious, creamy mac and cheese with all the toppings on the side: bacon, peas, French's crispy onions, bread crumbs, fresh herbs, crumbled blue cheese, fresh tomatoes, chives YUMMY!!! I have a recipe for the best ever macaroni and cheese that is almost as easy as the blue box. The recipe is from "The Perfect Recipe" by Pamela Anderson (not to be confused with Pam Anderson- they put a picture of the cook on the front and they look NOTHING alike)

Here it is, folks:
(This recipe is the doubled version that serves 8 or 16 sides)

1 lb. elbow macaroni

8 Tb. butter

4 eggs

2 cans (12 ounces) evaporated milk

1/2 teaspoon red pepper sauce

2 teaspoons dry mustard dissolved in 2 teaspoons of water

black pepper

24 ounces (6 cups) shredded cheese (always grate your own, the pre-shredded melt terribly) I recommend fontina and sharp cheddar, you can really use whatever kind you like.

Boil macaroni in salted water. Meanwhile, mix eggs, 2 cups of evaporated milk, hot pepper sauce, mustard mixture and some black pepper in a bowl. Drain noodles and then put back in pot to keep warm. Over medium heat, add egg mixture and three fourths of the cheese, stirring constantly until the cheese starts to melt. Gradually stir in remaining milk and cheese; continue to stir constantly until sauce thickens and mixture is hot and creamy- about 5 minutes. Serve immediately.