- 4
Ingredients
- Toasted Bread Crumbs
- 1 Cup Fresh Breadcrumbs From French or Italian Bread
- 1 Pinch Table Salt
- 1 1/2 Tablespoons Unsalted Butter, melted
- Creamy, Macaroni and Cheese
- 2 Large Eggs
- 1 Can Evaporated Milk (12-ounce)
- 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)
Preparation
Step 1
1. Heat oven to 350 degrees. Mix bread crumb ingredients together in small baking pan. Bake until golden brown and crisp, 15 to 20 minutes; set aside. 2. 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. 3. 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. 4. 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.