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Creamy Macaroni and Cheese

Creamy Macaroni and Cheese

Ingredients
  1 cup fresh bread crumbs
1 pinch salt
1 1/2 tablespoons unsalted butter -- melted
2 large eggs
1 12 oz can evaporated milk
1/4 teaspoon red pepper sauce
2 teaspoons salt
1/4 teaspoon ground black pepper
1 teaspoon dry mustard
1 teaspoon water
1/2 pound elbow macaroni -- dry
4 tablespoons unsalted butter
12 ounces sharp cheddar cheese -- grated (3cups)
 
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Preparation
  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.

 

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