OK, time to put some fat back on the bone. This is the best mac and cheese recipe I have ever used . . . a little tricky to make because of the egg. If it overcooks in the oven, it gets grainy, but if you are careful, the result is a creamy and cheesy dish with a buttery and crispy, crunchy mantle on the top. It can't be beat. Use some of the five-year-old Grafton cheddar, or a good sharp English cheddar. If you use a local cheese, be sure it is aged and sharp—the results will be self-evident.
The Best Macaroni and Cheese
1 c. fresh (not dried) breadcrumbs from artisan bread
3 T. melted butter
1/2 lb. uncooked macaroni
4 T. butter
2 large eggs
12 oz.-can of evaporated milk
12 oz. aged cheddar cheese, grated (makes about 3 loose cups)
1/4 t. tabasco
1 t. dry mustard
2 t. salt
1/4 t. ground black pepper
Toss breadcrumbs with melted butter and reserve. Cook macaroni to al dente, drain well, place back into the pot it was cooked in, and toss butter into the pot. Stir. Combine eggs, half of the milk, half of the cheese, tabasco, salt, pepper, and mustard. Stirring the macaroni and butter over medium-low heat, add the egg mixture, and stir until cheese melts and sauce begins to thicken. Add remaining milk and keep stirring until sauce begins to bubble on the edges of the pot. Pour contents of the pot immediately into a greased baking dish. Sprinkle with remaining cheese and the breadcrumbs. Place in the top third of a 425-degree oven and cook for 7-12 minutes, until breadcrumbs get toasty crisp, or place under a broiler (be careful not to burn the crumbs) to crisp. Serve immediately.
