-
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.
