Stove top macaroni and cheese

I'm going to keep this recipe as written but please note, I'm going to make changes to this going forward.  The kids thought it was too cheesy (?!).  We've made this a few times and even used this as a base for some other crazy combos.  Hello, jalapeno bacon and buffalo chicken mac and cheese.  Check out this page at Serious Eats for some more inspiration.  

The original stop top mac and cheese.  Be warned, it makes a lot of pasta.

My personal note, for 1 lbs pasta, start cutting back the cheese to 12 or 14 ounces shredded cheddar and 6 ounces of American slices.

1 lbs elbow macaroni
12 ounce can of evaporated milk
2 eggs
hot sauce to taste
ground mustard, celery seed, garlic powder, and Worcestershire sauce to taste
1 lbs shredded cheddar
8 ounces American cheese slices cut into cubes (or tickets)
1 tbs of corn starch
8 tbs unsalted butter cut into 8 pieces

Cover the macaroni in a large pit and cover with water by at least 2 inches
Bring to a boil and cook for 8 minutes, stirring the pasta often to avoid sticking
Meanwhile, combine the milk, eggs and seasonings in a medium bowl
Toss the two cheeses with cornstarch in a different bowl
Drain the pasta while it's still al dente
Return the pasta to the pot and cook over low heat
Add the butter, stirring until the butter is melted
Add the cheese and milk mixtures and stir until everything is melted
Check for seasoning and serve