Ingredients

• 1 pinch salt
• 1 ½ tablespoon unsalted butter (melted)
• For creamy macaroni and cheese -
• 12 oz canned evaporated milk
• 2 large eggs
• ¼ teaspoon hot red pepper sauce
• 2 teaspoon salt
• ¼ teaspoon ground black pepper
• 1 teaspoon dry mustard (dissolved in:
• 1 teaspoon water
• ½ pound elbow macaroni
• 4 tablespoon unsalted butter
• 12 oz sharp Wisconsin cheddar or American or Monterey Jack (grated)

Directions

• Directions
• Heat oven to 350 degrees.
• Mix bread crumb ingredients together in a small baking pan.
• Bake until golden brown and crisp, 15 to 20 minutes, set aside.
• Meanwhile, mix eggs, 1 cup of the evaporated milk, pepper sauce, ½ teaspoon of the salt, pepper and mustard mixture in small bowl. Set aside.
• Meanwhile, heat 2 quarts water to boil in large heavy-bottomed saucepan or Dutch oven.
• Add 1 ½ 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.
• Pour egg mixture over buttered noodles along with three-quarters of the cheese; stir until thoroughly combine 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.
• Serves 4 as main course or 6-8 as side dish. If you’re in a hurry, skip the bread crumb step and sprinkle the top with crumbled crackers.