Step 1

Whisk together mustard, Worcestershire, hot sauce, evaporated milk, and eggs, in a bowl until combined. Set aside.

Step 2

Combine shredded cheddar and cornstarch in a medium bowl; toss to coat. Set aside.

Step 3

Place pasta in large saucepan on stovetop.  Add 4 cups of water just to cover pasta; sprinkle with salt to taste. Bring to a boil over medium-high heat; reduce heat. Simmer, stirring occasionally, until al dente and most of the liquid is absorbed.

Step 4

Stir in butter and cream cheese until melted. Add milk mixture and shredded cheese mixture to pan; stir until all the cheese is melted and the mixture is thoroughly heated and creamy.  Stir in cheese rounds until melted. Sprinkle with black pepper, and additional hot sauce if desired, to taste. Serve immediately.