Recipe for Mac & Cheese


  • Mac and Cheese
  • 2 large eggs
  • 1 can (12 ounces) evaporated milk
  • 1/4 teaspoon hot red pepper sauce (I forgot to add this)
  • 2 teaspoons salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon dry mustard, dissolved in 1 teaspoon water
  • 1/2 pound elbow macaroni
  • 4 tablespoon butter
  • 12 ounces sharp cheddar or Monterey Jack cheese, grated (about 3 cups)
  • Toasted Bread Crumbs
  • 1 cup fresh bread crumbs
  • Pinch of Salt
  • 1 1/2 tablespoons melted butter

Cooking Directions

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.

In a small bowl mix eggs, 1 cup evaporated milk, pepper sauce, 1/2 teaspoon salt, pepper, and mustard mixture; set aside.

Bring 2 quarts of water to boil in a large saucepan. Add remaining 1 1/2 teaspoon 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.

Mac & Cheese Photos

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