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Stovetop Macaroni and Cheese

4 main-course servings

TOASTED BREAD CRUMBS

• 1 cup fresh bread crumbs
• 2 tablespoons unsalted butter
• Pinch salt

CREAMY MACARONI AND CHEESE

• 2 large eggs
• 1 (12-ounce) can evaporated milk
• ¼ teaspoon hot red pepper sauce
• 2 teaspoons salt
• ¼ teaspoon ground black pepper
• 1 teaspoon dry mustard, dissolved in 1 teaspoon water
• ½ pound elbow macaroni
• 4 tablespoons unsalted butter
• 12 ounces sharp cheddar, American or Monterey Jack cheese, grated (about 3 cups)

To make the bread crumbs: Trim crusts from 5 slices of good-quality white bread (such as Pepperidge Farm Toasting White) and grind them in the food processor until fine-textured, 20 to 30 seconds. Heat 2 tablespoons butter in large skillet over medium heat until foam subsides. Add bread crumbs; cook, tossing to coat with butter, until crumbs just begin to color, about 10 minutes. Season to taste with salt; set aside.

For the macaroni and cheese: Mix eggs, 1 cup evaporated milk, pepper sauce, ½ teaspoon salt, pepper and mustard mixture in small bowl; set aside.

Meanwhile, bring 2 quarts water to a boil in large heavy-bottomed saucepan. Add remaining 1½ teaspoons salt and macaroni; cook until almost tender but still a little firm to the bite. Drain and return to pan over low heat. Add 4 tablespoons butter; toss to melt.

Pour egg mixture over buttered noodles along with three-quarters of cheese; stir until thoroughly combined and the 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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