Creamy Macaroni and Cheese

By Nilson

Ingredients

• 2 large eggs
• 1 12 ounce can evaporated milk
• 1/4 teaspoon cayenne
• 1 teaspoon dry mustard
• 3/4 pound penne or other tubular pasta
• 1/4 cup unsalted butter
• 6 ounces -1 1/2 cup Jack cheese
• 6 ounces -1 1/2 cup cheddar cheese
• salt
• 1/2 ounce -1/2 cup Parmesan Cheese
• 1/2 cup Panko crumbs

Preparation

Step 1

Whisk eggs, milk, cayenne and mustard in small bowl.

Bring salted water to a boil. Add pasta and cook to just tender. Drain, and return to pot and toss with butter over low heat until butter is melted.

Stir in egg mixture and Jack cheese until just melted stirring constantly add remaining evaporated milk and Cheddar cheese. Continue to stir until cheese is melted and sauce is slightly thickened and piping hot. 5-7 minutes. Scrape macaroni into an 8 inch square broiler safe baking dish. Sprinkle with parmesan and then bread crumbs. Broil until topping is browned. Serve immediately.