1 cup fresh breadcrumbs from artisan bread
3 tbs. melted butter
Salt and pepper
2 large eggs
12-oz. can evaporated milk
1/4 tsp. Tabasco
2 tsp. salt
1/4 tsp. ground black pepper
1 tsp. dry mustard
1/2 lb. uncooked macaroni
4 tbs. butter
12 oz. aged artisanal cheddar cheese, grated -- makes about 3 loose cups. I like to use Wisconsin Carr Valley 3-year-aged cheddar.
Toss the breadcrumbs in with the melted butter.
Cook the macaroni to al dente, drain well, place back into the saucepan it was cooked in, and toss in the butter.
Combine the eggs, 3/4 of the milk, 3/4 of the cheese, Tabasco, salt, pepper and mustard.
Stirring the macaroni and butter over medium heat, add the egg mixture and stir until cheese melts and sauce begins to thicken.
Add the remaining milk and keep stirring until sauce is bubbling and hot.
Pour immediately into a greased baking dish.
Sprinkle with the cheese that remains and the bread crumbs.
Place under a broiler. Be sure to place 6-7 inches away so you don't burn your top, broil to crisp, and serve.