Macaroni and Cheese

Ingredients:
Toasted Bread Crumbs:

• 1 cup fresh breadcrumbs from French or Italian bread
• Pinch table salt
• 1 1/2 tablespoons unsalted butter, melted

• 2 large eggs
• 1 (12-ounce) can evaporated milk
• 1/4 teaspoon hot pepper sauce
• 2 teaspoons table salt
• 1/4 teaspoon ground black pepper
• 1 teaspoon dry mustard, dissolved in 1 teaspoon water
• 1/2 pound elbow macaroni
• 4 tablespoons unsalted butter
• 12 ounces sharp cheddar cheese, American cheese, or Monterey Jack cheese, grated (about 3 cups)

Meanwhile, mix eggs, 1 cup of the evaporated milk, pepper sauce, 1/2 teaspoon of the salt, pepper, and mustard mixture in small bowl; set aside.

Meanwhile, heat 2 quarts water to boil in large heavy-bottomed saucepan or Dutch oven. Add 1 1/2 teaspoons of the salt and macaroni; cook until almost tender, but still a little firm to the bite. Drain and return to pan over low heat. Add butter; 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 toasted bread crumbs.

Servings: 4 as a main course
Time to Prepare: 20 minutes

Submitted By: Betsy
Original Source: The Best Recipe

Comments:
The bread crumbs are optional. I like 'em- Nate doesn't. C'est la vie!