Receta Baked Macaroni And Cheese
by Global Cookbook

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Ingredientes

2 Tbsp. unsalted butter
1 c. fresh bread crumbs from French or possibly Italian bread Healthy pinch salt
1 ounce sharp Wisconsin cheddar, American or possibly Monterey jack cheese, shredded (about 1/4 c.)
2 x Large eggs
1 x (12-oz) can evaporated lowfat milk (divided)
1/4 tsp warm pepper sauce

2 tsp salt (divided)
1/4 tsp grnd black pepper
1 tsp dry mustard, dissolved in 1 tsp. water
8 ounce uncooked elbow macaroni
4 Tbsp. unsalted butter
11 ounce sharp Wisconsin cheddar, American or possibly Monterey jack cheese, shredded (about 23/4 c.)

To make topping: Heat the butter in a large skillet over medium heat till foam subsides. Add in bread crumbs; cook, tossing to coat with the butter, till crumbs just begin to color. Season to taste with salt; set aside. When cold, stir in the cheese.
To make macaroni and cheese: Mix the Large eggs, 1 c. evaporated lowfat milk, warm pepper sauce, 1/2 tsp. salt, pepper and mustard mix in a small bowl; set aside.
Adjust an oven rack so it is about 6 inches from the broiler element and heat the broiler.
Meanwhile, bring 2 qts water to a boil in a large heavy-bottomed saucepan or possibly Dutch oven. Add in remaining 1 1/2 tsp. salt and the macaroni; cook till almost tender but still a little hard to the bite. Drain and return macaroni to the pan over low heat. Add in the butter; toss to heat. Pour the egg mix over the buttered noodles along with three-quarters of the cheese; stir till thoroughly combined and the cheese starts to heat. Gradually add in remaining evaporated lowfat milk and cheese, stirring constantly, till the mix is warm and creamy, about 5 min. Pour into a 9 inch square baking dish (or possibly other ovenproof dish). Spread the topping proportionately over the top. Broil till crumbs turn deep brown, 1 to 2 min. Let stand to set about 5 min. Serve immediately.