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Macaroni and Cheese
Serves 4 as a main course or 6-8 as a side dish

1 cup fresh bread crumbs from French or Italian bread
Pinch salt
1 1/2 tablespoons melted unsalted butter
2 large eggs
1 can (12 oz) evaporated milk
1/4 teaspoon hot red pepper sauce
2 teaspoons 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 oz sharp Wisconsin cheddar, American or Monterey Jack cheese, grated (3 cups)

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.

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.

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.

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.

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