Cooking Our Way

Topping
To make fresh bread crumbs, trim crusts from about 5 slices of good-quality white bread and grind them in the food processor until evenly fine-textured, 20 to 30 seconds.  Toast in pan with 2 T. butter and pinch of salt until browned, stirring often, about 10 minutes. Set aside.

MAC AND CHEESE
2 large eggs
1 teaspoon dry mustard, dissolved in 1 teaspoon water
1/2 pound elbow macaroni
1/4 teaspoon hot red pepper sauce
4 tablespoons unsalted butter
2 teaspoons salt
12 ounces sharp cheddar, American, or Monterey Jack cheese, grated (about 3 cups)
1 (12-ounce) can evaporated milk
1/4 teaspoon ground black pepper

Mix eggs, 1 cup evaporated milk, pepper sauce, 1/2 teaspoon salt, pepper, and mustard mixture in small bowl; set aside.
Bring 2 quarts water to a boil in large heavy-bottomed saucepan Add remaining 1 1/2 teaspoons 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 cheese; stir until thoroughly combined and the cheese starts to melt. Gradually add remaining milk and cheese, stirring constantly, until mixture is hot and creamy, about 5 minutes.  Place in a casserole and top with toasted crumbs (see above).  Broil 2 to 3 minutes