Boil pasta al dente. Reserve 1 LB of chedder cheese for topping. Layer pasta and cheese in a metal service pan, mixing cheese as you go. Will be scant pasta and a lot of cheese. End with the lb. of sharp cheeder. In a blender, mix egg, evaporated milk, and chunks of butter. Add salt, black pepper, tabasco, crystal, and cayenne. Pour mixture over layered pasta and cheese. Cover metal pan with nonstick foil. Bake at 350 degrees for 45 minutes and remove cover. Bake another 15 minutes on 450 degrees until cheese starts to brown just a little. Allow a few minutes to cool and then serve immediately!