Recipe: Stovetop Macaroni and Cheese (Creamy Macaroni and Cheese topped with Toasted Bread Crumbs)

STOVETOP MACARONI AND CHEESE

FOR THE TOASTED BREAD CRUMBS:
1 cup fresh bread crumbs from French or Italian bread pinch salt
1 1/2 tbsp melted unsalted butter
FOR THE CREAMY MACARONI AND CHEESE:
2 large eggs
1 (12 oz) can evaporated milk, divided use
1/4 tsp hot red pepper sauce
2 tsp salt
1/4 tsp ground black pepper
1 tsp dry mustard, dissolved in 1 tsp water
1/2 pound elbow macaroni
4 tbsp unsalted butter
12 oz. sharp Wisconsin cheddar, American, or Monterey Jack cheese, grated (about 3 cups)

TO PREPARE THE BREAD CRUMBS:
Heat oven to 350 degrees F.

Mix bread crumb ingredients together in small baking pan. Bake until golden brown and crisp, 15-20 minutes. Set aside.

TO PREPARE THE MACARONI AND CHEESE:
Meanwhile, mix eggs, 1 cup of the evaporated milk, pepper sauce, 1/2 tsp of the salt, pepper, and mustard mixture in small bowl, set aside.

Meanwhile, heat 2 quarts of water to boil in large, heavy bottomed saucepan or Dutch oven. Add 1 1/2 tsp 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 macaroni 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 and creamy, about 5 minutes.

Serve immediately topped with toasted bread crumbs.

Servings: 4 as main course or 6-8 as a side dish
Source: Cook's Illustrated Magazine, February 1997