Stove Top Macaroni and Cheese

• 1 cup fresh breadcrumbs, from french or 1 cup Italian bread
• 1 pinch table salt
• 1 12 tablespoons unsalted butter, melted
• 2 large eggs
• 1 (12 ounce) can evaporated milk
• 14 teaspoon hot pepper sauce
• 2 teaspoons table salt
• 14 teaspoon ground black pepper
• 1 teaspoon dry mustard, dissolved in 1 teaspoon water
• 12 lb elbow macaroni
• 4 tablespoons unsalted butter
• 12 ounces sharp cheddar cheese, American cheese (about 3 cups) or 12 ounces monterey jack cheese, grated (about 3 cups)

1. Heat oven to 350 degrees.
2. Mix bread crumb ingredients together in small baking pan.
3. Bake until golden brown and crisp, 15 to 20 minutes; set aside.
4. 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.
5. Meanwhile, heat 2 quarts water to boil in large heavy-bottomed saucepan or Dutch oven.
6. Add 1 1/2 teaspoons of the salt and macaroni; cook until almost tender, but still a little firm to the bite.
7. Drain and return to pan over low heat.
8. Add butter; toss to melt.
9. Pour egg mixture over buttered noodles along with three-quarters of the cheese; stir until thoroughly combined and cheese starts to melt.
10. Gradually add remaining milk and cheese, stirring constantly, until mixture is hot and creamy, about 5 minutes.
11. Serve immediately topped with toasted bread crumbs.

fresh breadcrumbs, salt, unsalted butter, eggs, milk, hot pepper, salt, ground black pepper, dry mustard, elbow macaroni, unsalted butter, cheddar cheese

Taken from www.food.com/recipe/stove-top-macaroni-and-cheese-380317 (may not work)