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1
Preheat oven to 350 degrees.
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2
Place a 1 1/2-quart heat-proof dish, such as a souffle pan, in oven to warm.
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3
In a small baking pan, combine bread crumbs, a pinch of salt and the melted butter.
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4
Mix well and set aside.
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5
In a large pot, bring 8 cups of water to a boil.
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6
Add 1 1/2 teaspoons of salt and the macaroni.
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7
Cook until almost tender but still a little firm to the bite.
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8
Drain and transfer to preheated dish.
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9
Stir in remaining 4 tablespoons of butter.
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10
In a small bowl, combine eggs, 1 cup of the evaporated milk, the pepper sauce, 1/2 teaspoon salt, the black pepper and the mustard mixture.
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11
Mix well.
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12
Pour egg mixture over macaroni.
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13
Add 3/4 of the cheese, and stir until thoroughly combined and cheese starts to melt.
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14
Place dish of macaroni and cheese in the oven, and bake for 5 minutes.
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15
Remove dish from oven and add about half of the remaining evaporated milk, and half of the remaining cheese.
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16
Stir well, and return pan to oven.
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17
Bake 5 minutes longer, remove pan from oven, and stir thoroughly.
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18
If mixture does not look moist and creamy, add a little more of the milk and cheese.
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19
Return to oven for an additional 20 minutes, removing pan from oven halfway through to stir in remaining evaporated milk and cheese.
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20
While macaroni is baking, add pan of bread crumbs to oven.
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21
Bake until bread crumbs are toasted and golden brown, 10 to 15 minutes.
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22
Remove from oven and set aside.
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23
When macaroni has baked, sprinkle surface with toasted bread crumbs, and serve immediately.
