12ouncesevaporated milkheated until warm, divided use
1/4teaspoonhot red pepper sauce
ground black pepperto taste
1teaspoondry mustard
12ouncesmild cheddarAmerican, or Monterey Jack cheese, divided use
Instructions
Preheat the oven to 350°F and set a 1 1/2–quart heatproof dish, such as a souffle pan in the oven to warm.
Mix the bread crumbs and 1 1/2 tablespoons of butter together in a small baking pan and set aside.
Bring 2 quarts of water to a boil in a large pot. Add 1 1/2 teaspoons salt followed by the macaroni. Cook until almost tender, but still a little firm to the bite. Drain the macaroni, transfer it to the preheated dish, and stir in 4 tablespoons of butter.
Meanwhile, mix the eggs, red pepper sauce, 1 cup of evaporated milk, 1/2 teaspoon salt (or less if you are using American cheese) 1/4 teaspoon pepper, and mustard in a small bowl.
Pour the egg mixture over the noodles along with 9 ounces of cheese. Stir until thoroughly combined and the cheese starts to melt.
Place the bread crumbs in the oven to toast until golden brown, about 10 to 15 minutes. Remove from oven and set aside.
Place the pan of macaroni and cheese in the oven and bake for a total of 30 minutes, removing the pan 3 times throughout the cooking process to stir the macaroni and add additional evaporated milk and cheese.
Serve immediately, sprinkled with the prepared bread crumbs.