Crab Cavatelli Mac & Cheese

This is a recipe we made at a class at Flavour Cooking School in Forest Park.  You can also make it with lobster  meat if you would like...that's what we did in class.

1lb. cavatelli noodles
6 tbsp. unsalted butter
8oz. pasteurized crab meat, picked through
1 tsp. sea salt
1 tsp. freshly ground pepper
2 eggs
6oz. evaporated milk
1/2 tsp. tabasco sauce
1/tsp. sea salt
1/8 tsp. dried mustard
4oz. grated sharp cheddar cheese
4oz. grated gouda cheese
4oz grated emmentaler cheese
2 tbsp. fresh chives

Bring a large pot of water to a boil.  Add 1 tbsp. salt.  Cook the noodles to al dente using package instructions.  Drain noodles and return them to the pot.

Toss noodles with butter and toss to coat.

Stir in crab meat, season with salt and pepper.

Put eggs, milk, tabasco, mustard and spices in large measuring cup or bowl with a spout.  Whisk to combine.  Stir mixture into pasta.  Reduce heat to very low; you don't want to scramble the eggs.  Add cheeses to pasta.  Stir well until creamy and thickened (3-4 minutes).  Garnish with chives.