Preheat the oven to 400°F (204°C).
Combine the whisked eggs, evaporated milk, mustard powder, salt, pepper, and Tabasco in a large bowl and mix until fully combined.
Boil the pasta in a large pot of salted water according to package directions until al dente.
Drain the cooked pasta and return it to the pot, then stir in the melted butter until evenly coated.
Stir the milk and egg mixture briefly, then add it to the pasta.
Stir half of the cheese mixture into the pot over medium heat until melted, then add the remaining cheese and continue stirring until fully incorporated.
Grease a 9x13-inch baking dish with cooking spray.
Transfer the macaroni and cheese to the baking dish, top with additional cheddar cheese if desired, and bake for 20 to 25 minutes.
Cover the dish with aluminum foil if the top browns too quickly and continue baking.
Serve and enjoy.
