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Fill a stockpot with water and add salt. Bring water to boil and add macaroni. Cook macaroni to al dente (about 8 min) while stirring often so it doesn't stick.
Meanwhile, in a separate bowl whisk together evaporated milk, eggs, hot sauce, and mustard, salt and pepper until homogeneous.
Toss the cheeses in a separate large bowl with cornstarch until thoroughly coated.
When pasta is cooked, drain it and return it to the same stock pot. Place back on the stove over very low heat, add the butter, wet mixture and dry mixture.
Stir until the cheese is melted and the mixture is hot and creamy.
Enjoy!