Stove Top Macaroni And Cheese

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 cup fresh breadcrumbs, from french or 1 cup italian bread
• 1 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 lb elbow macaroni
• 4 tablespoons unsalted butter
• 12 ounces sharp cheddar cheese, american cheese (about 3 cups) or 12 ounces monterey jack cheese, grated (about 3 cups)

Recipe

• 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.