Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      large         eggs
                        ***TOASTED BREAD CRUMBS***
   1      cup           fresh bread crumbs -- from French or
                        -- Italian bread
   1      pinch         salt
   1 1/2  tablespoons   unsalted butter -- melted
                        ***CREAMY MACARONI AND CHEESE***
  12      ounces        canned evaporated milk
   2      large         eggs
     1/4  teaspoon      hot red pepper sauce
   2      teaspoons     salt
     1/4  teaspoon      ground black pepper
   1      teaspoon      dry mustard -- dissolved in 1 t.
                        water
     1/2  pound         elbow macaroni
   4      tablespoons   unsalted butter
  12      ounces        sharp wisconsin cheddar* -- grated

Preparation:

1. Heat oven to 350F. Mix bread crumb ingredients together in small baking pan. Bake until golden brown and crisp, 15 to 20 minutes, set aside. 2. Meanwhile, mix eggs, 1 cup of the evaporated milk, pepper sauce, 1/2 teaspoon of the salt, pepper and mustard mixture in small bowl. Set aside. 3. Meanwhile, heat 2 quarts water to boil in large heavy-bottomed saucepan or Dutch oven. Add 1-1/2 teaspoons of the salt and macaroni; cook until almost tender, but still a little firm to the bite. Drain and return to pan over low heat. Add butter; toss to melt. 4. Pour egg mixture over buttered noodles along with three-quarters of the cheese; stir until thoroughly combined and 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. Serves 4 as a main course or 6-8 as a side dish. If you're in a hurry, skip the bread crumb step and sprinkle the top with crumbled crackers. 12/12/199