Creamy Baked Mac and Cheese

Breadcrumb topping:
2 tablespoons unsalted butter
1 cup fresh breadcrumbs
pinch salt
1 ounce sharp Wisconsin cheddar (about 1/4 cup)

Mac and cheese:
2 large eggs
1 12-ounce can evaporated milk
1/4 teaspoon hot red-pepper sauce
1/2 teaspoon salt
pepper to taste
1 teaspoon dry mustard, dissolved in 1 teaspoon water
1/2 pound dry elbow macaroni
4 tablespoons unsalted butter
11 ounces sharp Wisconsin cheese or Monterey Jack cheese, grated (about 2-3/4 cups)


For topping:
Heat butter in large skillet over medium heat. Add breadcrumbs and cook, tossing, to coat. Season to taste with salt. Set aside. When cool, stir in the cheese.

For mac and cheese:
Mix eggs, 1 cup evaporated milk, pepper sauce, 1/2 teaspoon salt, pepper and mustard mixture in a small bowl; set aside. Place oven rack 6 inches from broiler. Cook macaroni according to package instructions, until almost tender. Drain and return to pan over low heat. Add 4 tablespoons butter and toss to melt. Pour egg mixture over buttered noodles along with 3/4 of the cheese. Stir until combined thoroughly and cheese starts to melt. Gradually add remaining milk and cheese, stirring constantly until mixture is hot and creamy, about 5 minutes. Pour cooked macaroni and cheese into 9-inch-square baking dish. Spread crumbs over the top. Broil until crumbs become deep brown, 1 to 2 minutes. Let stand about 5 minutes. Serve immediately.

Serves 4 as a main course.