Stove Top Macaroni And Cheese

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 cup breadcrumbs or 1 cup panko breadcrumbs
• 1 1/2 tablespoons unsalted butter, melted
• 1/4 teaspoon salt
• 2 large eggs
• 12 ounces evaporated skim milk
• 1/2 teaspoon hot sauce
• 2 teaspoons salt
• 1/4 teaspoon black pepper
• 1 teaspoon dry mustard, dissolved in 1 tsp water
• 12 ounces elbow macaroni
• 3 tablespoons unsalted butter
• 16 ounces sharp cheddar cheese, shredded

Recipe

• 1 for the breadcrumb topping: mix the first three ingredients together and toast on a baking sheet at 350 degrees for about 15 minutes, until golden and crisp.
• 2 for the macaroni and cheese: bring two quarts of water to a boil; add 1 1/2 tsp salt to water and boil macaroni according to package directions. drain and toss with butter.
• 3 meanwhile, while water is coming to a boil, mix eggs, 1 cup of the evaporated milk, hot sauce, remaining 1/2 tsp salt, pepper, and mustard mixture in a large bowl.
• 4 when the noodles are drained and buttered as described above, hold over low heat and pour milk/egg mixture over noodles along with 3/4 of the shredded cheese. stir to combine thoroughly; the cheese should begin to melt.
• 5 gradually add remaining evaporated milk and cheese, stirring to combine until creamy and melted, less than five minutes.
• 6 serve immediately, topped with toasted bread crumbs.
• 7 this reheats quite well.