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Macaroni and Cheese

Ingredients
  • 1 cup fresh bread crumbs from French or Italian bread
  • pinch salt
  • 1 1/2 tablespoon melted unsalted butter
  • 2 large eggs
  • 1 can (12 oz) evaporated milk
  • 1/4 teaspoon hot red pepper sauce
  • 2 teaspoons salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon dry mustard, dissolved in 1 teaspoon water
  • 1/2 pound elbow macaroni
  • 4 tablespoons unsalted butter
  • 12 ounces sharp Wisconsin cheddar, American or Monterey Jack cheese, grated (3 cups)
Instructions

Serves 4 as a main course or 6-8 as a side dish. Heat oven to 350 degrees. Mix bread crumb ingredients together in small baking pan. Bake until golden brown and crisp, 15-20 minutes; set aside. 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. 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. 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.

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