I love using sharp cheddar because you get a lot of flavor, but feel free to use a more mild cheese if you prefer.Stir constantly until the cheese is melted and has formed a creamy cheese sauce.Whisk in the evaporated milk, shredded cheese and mustard.This only takes about 30 seconds to a minute. Add the butter and egg yolk to the hot (drained) noodles and stir vigorously until the butter is melted and the egg is incorporated. Don’t overcook it unless you want mushy macaroni.
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