Mix eggs, most of the evaporated milk, pepper sauce, salt, pepper, and mustard in small bowl; set aside.

Bring a large pot of water to boil. Add plenty of salt and macaroni; cook until almost tender, but still a little firm to the bite.

While the macaroni is cooking, prepare the breadcrumbs: Melt the butter in a skillet. Add the garlic and cook over low heat until it’s fragrant and just starting to brown. Add the breadcrumbs and stir to coat them all with the butter. Cook over low heat, stirring occasionally until you're ready for them.

Drain the macaroni and return to pan over low heat. Add the butter then toss to melt. Pour egg mixture over buttered noodles along with three-quarters of the cheese; stir until thoroughly combined and cheese starts to melt. Gradually add remaining milk and cheese, stirring constantly, until mixture is hot and creamy, about 5 minutes. Serve immediately topped with buttered bread crumbs.