Title: Creamy Macaroni and Cheese
Categories: Entrees, Pasta
Yield: 4 Servings

1 c Fresh bread crumbs
1 pn Salt
1 1/2 tb Unsalted butter, melted
2 lg Eggs
1 12oz can evaporated milk
1/4 ts Red pepper sauce
2 ts Salt
1/4 ts Ground black pepper
1 ts Dry mustard
1 ts Water
1/2 lb Elbow macaroni, dry
4 tb Unsalted butter
12 oz Sharp cheddar cheese, grated
-(3cups)

1. Heat oven to 350 degrees. Mix bread crumbs, 1 1/2 teaspoons melted
butter and pinch of salt and put in small baking pan. Bake until golden
brown and crisp, 15 to 20 minutes; set aside.

2. Meanwhile, mix eggs, 1cup of the evaporated milk, pepper sauce, 1/2
teaspoon of the salt and pepper in small bowl. Dissolve mustard in the 1
teaspoon of water and add to egg mixture. 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 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,
creamy and starts to thicken, about 5 minutes. Serve immediately topped
with toasted bread crumbs.

NOTES : You may use American or Monterey Jack cheese instead of Cheddar.

Posted to MC-Recipe Digest V1 #341

Recipe by: From Cook's Magazine

From: Kari Boyington

Date: Thu, 12 Dec 1996 23:35:36 -0500 (EST)