Stovetop Macaroni and Cheese
1/1997

If you’re in a hurry or prefer to sprinkle the dish with crumbled common crackers (saltines aren’t bad either), you can skip the bread crumb step.

Serves 4 as a main course or 6 to 8 as a side dish

Toasted Bread Crumbs
1	cup fresh breadcrumbs from French or Italian bread
	Pinch table salt
1 1/2	tablespoons unsalted butter , melted
Creamy Macaroni and Cheese
2	large eggs
1	(12-ounce) can evaporated milk
1/4	teaspoon hot pepper sauce
2	teaspoons table 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 cheddar cheese , American cheese, or Monterey Jack cheese, grated (about 3 cups)

1. Heat oven to 350 degrees. Mix bread crumb ingredients together in small baking pan. Bake until golden brown and crisp, 15 to 20 minutes; set aside.

2. 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.

3. 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.

4. 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.