Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           fresh bread crumbs
   1      pinch         salt
   1 1/2  tablespoons   unsalted butter -- melted
   2      large         eggs
   1      12 oz can     evaporated milk
     1/4  teaspoon      red pepper sauce
   2      teaspoons     salt
     1/4  teaspoon      ground black pepper
   1      teaspoon      dry mustard
   1      teaspoon      water
     1/2  pound         elbow macaroni -- dry
   4      tablespoons   unsalted butter
  12      ounces        sharp cheddar cheese -- grated (3cups)

Preparation:

1. Heat oven to 350F. Mix bread crumbs, 1 1/2 teaspoons melted butter and pinch of salt and put in small baking pan. Bake until golden brown and crisp, 15 to 20 minutes; set aside. 2. Meanwhile, mix eggs, 1cup of the evaporated milk, pepper sauce, 1/2 teaspoon of the salt and pepper in small bowl. Dissolve mustard in the 1 teaspoon of water and add to egg mixture. 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 3/4 of the cheese; stir until thoroughly combined and cheese starts to melt. Gradually add remaining milk and cheese, stirring constantly, until mixture is hot, creamy and starts to thicken, about 5 minutes. Serve immediately topped with toasted bread crumbs.