Stove-Top Macaroni And Cheese


1/2 lb. elbow macaroni, (approx 2 cups)
1 1/2 cups milk
3 cups grated or diced medium Canadian Chedder cheese
2 eggs
1 tbsp. all purpose flour
2 tbsp. butter
1/4 tsp. dry mustard powder
1/4 tsp. pepper
Pinch nutmeg - optional
Dash each Worcestershire sauce and tabasco sauce - optional

1) Cook macaroni in a large pot of boiling, salted water. 

2) Meanwhile, combine Milk, cheese, eggs, flour, butter, mustard
   and pepper in a food processor or blender. Process until blended

3) When macaroni is ready, drain well. Return macaroni to the pot. Add 
   cheese sauce.  Cook gently, stirring constantly, until mixture is 
   creamy,   smooth and thick-3 to 5 min.

4) Season to taste with nutmeg, Worcestershire and tabasco, if desired.
   Serve immediately.