Ingredients 

1 lb elbow macaroni

8 oz whipping cream 

1 egg

1 tsp salt

1 1/2 tsp ground mustard powder

1/2 tsp garlic powder

1 1/2 tsp hot sauce (if using super spicy hot sauce, reduce to 1 tsp or less)

8 oz sharp cheddar cheese 

9 oz Gouda cheese

100 grams salted butter

Makes 4-6 servings

Instructions

Place the macaroni in a stock pot, cover with 2 inches of water and bring to a boil over high heat. Stir occasionally to keep pasta from sticking together. Once boiling, remove from heat, keep the lid on, and set a timer for 8 minutes. When the timer goes off, check the pasta for doneness. It should be al dente. Drain the pasta. 

While the pasta is cooking, grate the cheese and set aside. 

Combine the cream, egg, salt, mustard powder, and hot sauce in a bowl. Whisk vigorously. 

Once the pasta is drained, add it back to the pot and put small chunks of butter into the pot. Turn the stove onto medium-low heat and melt the butter. As soon as it is melted, add the cream mixture. 

Stir frequently for a few minutes, then add the cheese. Stir frequently until the cheese is all melted, then serve immediately.