I wanted a dinner that was quick and easy (with no complaints from those 11 and under). This mac and cheese was a perfect fit for a cool fall night and my little ones gobbled it up.
Mac and Cheese
2 large eggs
1 can (12 ounces) evaporated milk
1/4 teaspoon hot red pepper sauce (I forgot to add this)
2 teaspoons salt
1/4 teaspoon ground black pepper
1 teaspoon dry mustard, dissolved in 1 teaspoon water
1/2 pound elbow macaroni
4 tablespoon butter
12 ounces sharp cheddar or Monterey Jack cheese, grated (about 3 cups)
Toasted Bread Crumbs
1 cup fresh bread crumbs
Pinch of Salt
1 1/2 tablespoons melted butter
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.
In a small bowl mix eggs, 1 cup evaporated milk, pepper sauce, 1/2 teaspoon salt, pepper, and mustard mixture; set aside.
Bring 2 quarts of water to boil in a large saucepan. Add remaining 1 1/2 teaspoon 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.
Recipe from The Best Recipe by the editors of Cooks Illustrated magazine
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