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Macaroni Cheese 16

Macaroni Cheese 16 is built on Unsalted Butter, Evaporated Milk, Hot Red Pepper Sauce, Salt, and Ground Black Pepper. Keep it handy for the next time you cook it.

Ingredients

• 1 cup
• 1 1/2 tbsp
• 1 can
• 1/4 tsp
• 2 tsp
• 1/4 tsp
• 1 tsp
• 4 tbsp
• 1/2 tsp

Method (preview)

1. 1

   Heat oven to 350 degrees. Mix bread crumb ingredients together in small baking pan. Bake until golden brown and crisp, 15-20 minutes; set aside.

2. 2

   Meanwhile, heat 2 quarts water to boil in large, heavy-bottomed saucepan or Dutch oven.

3. 3

   Add 1 1/2 teaspoons of the salt and macaroni; cook until almost tender, but still a little firm to the bite.

4. 4

   Drain and return to pan over low heat.

5. 5

   Add butter; toss to melt.

6. 6

   Pour egg mixture over buttered noodles along with three-quarters of the cheese; stir until thoroughly combined and cheese starts to melt.

7. 7

   Gradually add remaining milk and cheese, stirring constantly, until mixture is hot and creamy, about 5 minutes.

8. 8

   Serve immediately topped with toasted bread crumbs.