Easy and fast macaroni and cheese (on stove top) (American)

This recipe of pasta (elbow macaroni), white sauce and cheese is an English (British) classic, now most popular in the United States, but with a history dating back to the 14th century. 

First made in Italy, then brought to England, it eventually spread to the colonies and became a staple meal throughout the world (from the Americas to Australia). It's nowadays a synonym to "comfort food". :)
Since it's such a staple in home cooking, there isn't really an official recipe for "mac and cheese", since every household has its own. Any variations you may find between different sources are thus perfectly normal and to be expected. 

Traditionally, this was made in the oven, but it can be made on the stove top as well, either from scratch (like here), or using a prepackaged mix (but alas, these shortcuts sacrifice much of the taste in favor or laziness, and you will see none such fake shenanigans on my blog). 

This version here was made on the stove top (thus making it the easy and fast version), but with no shortcuts or replacements. You'll see that you can obtain the creamy deliciousness of the dish in no time even if you make it from scratch using real ingredients. And the result is by far healthier and tastier than any cheat's version from American supermarkets. :)
More on the history of the dish here. 
Recipe slightly adapted from here.

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Salat yerakot yisraeli (Israeli salad) (Jewish/Palestinian) (raw vegan).
Five years ago: Bacon-corn hash (American).
Six years ago: Fennel and Camembert pocket pies in spelt pastry.
Seven years ago: Turkey bites in Brie and walnut sauce with grapes.
Eight years ago: Spaghetti with sesame oil, shiitake and chicken, Gnocchi with thyme-butter sauce and browned cauliflower (Italian) and Red wine baby shrimps with olive and tomato quinoa.




Ingredients (serves 2):

• 150 g macaroni
• 3 tablespoons of butter
• 1 egg
• 100 ml milk
• 1 teaspoon hot sauce
• 1/2 teaspoon salt
• fresh black pepper to taste
• 1/2 teaspoon mustard powder
• 1 teaspoon pickled mustard (optional)
• 200 g grated cheddar cheese (I used white cheddar)

Boil the macaroni according to package instructions. Mix the egg, milk, hot sauce, mustard, salt and pepper in a small bowl.

Grate the cheese:

When the pasta is done, drain it and return it to the pot. Add the butter and mix well so that it melts and coats everything.

Pour the egg mix over the pasta and also add the cheese. Stir on low heat for 3-4 minutes until everything is creamy and melted.

Transfer to serving bowls, sprinkle extra pepper on top (if you want) and it's done, dig in! :)