Baked Macaroni And Cheese Recipe

• 2 Tbsp. unsalted butter
• 1 c. fresh bread crumbs from French or possibly Italian bread Healthy pinch salt
• 1 ounce sharp Wisconsin cheddar, American or possibly Monterey jack cheese, shredded (about 1/4 c.)
• 2 x Large eggs
• 1 x (12-oz) can evaporated lowfat milk (divided)
• 1/4 tsp warm pepper sauce
• 2 tsp salt (divided)
• 1/4 tsp grnd black pepper
• 1 tsp dry mustard, dissolved in 1 tsp. water
• 8 ounce uncooked elbow macaroni
• 4 Tbsp. unsalted butter
• 11 ounce sharp Wisconsin cheddar, American or possibly Monterey jack cheese, shredded (about 23/4 c.)

1. To make topping: Heat the butter in a large skillet over medium heat till foam subsides.
2. Add in bread crumbs; cook, tossing to coat with the butter, till crumbs just begin to color.
3. Season to taste with salt; set aside.
4. When cold, stir in the cheese.
5. To make macaroni and cheese: Mix the Large eggs, 1 c. evaporated lowfat milk, warm pepper sauce, 1/2 tsp.
6. salt, pepper and mustard mix in a small bowl; set aside.
7. Adjust an oven rack so it is about 6 inches from the broiler element and heat the broiler.
8. Meanwhile, bring 2 qts water to a boil in a large heavy-bottomed saucepan or possibly Dutch oven.
9. Add in remaining 1 1/2 tsp.
10. salt and the macaroni; cook till almost tender but still a little hard to the bite.
11. Drain and return macaroni to the pan over low heat.
12. Add in the butter; toss to heat.
13. Pour the egg mix over the buttered noodles along with three-quarters of the cheese; stir till thoroughly combined and the cheese starts to heat.
14. Gradually add in remaining evaporated lowfat milk and cheese, stirring constantly, till the mix is warm and creamy, about 5 min.
15. Pour into a 9 inch square baking dish (or possibly other ovenproof dish).
16. Spread the topping proportionately over the top.
17. Broil till crumbs turn deep brown, 1 to 2 min.
18. Let stand to set about 5 min.
19. Serve immediately.

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Taken from cookeatshare.com/recipes/baked-macaroni-and-cheese-75029 (may not work)