Stove Top Macaroni and Cheese

Ingredients

Toasted Bread Crumbs

• 1 cup fresh breadcrumb, from french or Italian bread
• 1 pinch table salt
• 1 1/2 tablespoons unsalted butter, melted

Creamy Macaroni and Cheese

• 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 lb elbow macaroni
• 4 tablespoons unsalted butter
• 12 ounces sharp cheddar cheese, American cheese (about 3 cups) or monterey jack cheese, grated (about 3 cups)

Directions

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. 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. 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. 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.