Creamy Macaroni And Cheese

Recipe Ingredients

1 cup	146g / 5.1oz	Fresh bread crumbs
1		Salt
1 1/2 tablespoons	22ml	Unsalted butter - melted
2 tablespoons	30ml	Eggs (large)
1		Evaporated milk
1/4 teaspoon	1.3ml	Red pepper sauce
2 teaspoons	10ml	Salt
1/4 teaspoon	1.3ml	Ground black pepper
1 teaspoon	5ml	Dry mustard
1 teaspoon	5ml	Water
1/2 lb	227g / 8oz	Elbow macaroni - dry
4 tablespoons	60ml	Unsalted butter
12 oz	340g	Sharp cheddar cheese - grated (3cups)

Recipe Instructions

1. Heat oven to 350F. Mix bread crumbs, 1 1/2 teaspoons melted butter and pinch of salt and put in small baking pan. Bake until golden brown and crisp, 15 to 20 minutes; set aside.

2. Meanwhile, mix eggs, 1cup of the evaporated milk, pepper sauce, 1/2 teaspoon of the salt and pepper in small bowl. Dissolve mustard in the 1 teaspoon of water and add to egg mixture. 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 3/4 of the cheese; stir until thoroughly combined and cheese starts to melt. Gradually add remaining milk and cheese, stirring constantly, until mixture is hot, creamy and starts to thicken, about 5 minutes. Serve immediately topped with toasted bread crumbs.

Source:
From Cook's Magazine

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