The Best Macaroni and Cheese Amanda Hesser Yield: 4 servings 1 cup fresh bread crumbs from French or Italian bread 2 tsp. salt, plus a pinch 1½ Tbsp. melted butter, plus 4 Tbsp. butter at room temperature ½ pound elbow macaroni 2 large eggs 12 ounces evaporated milk, heated until warm ¼ tsp. hot red-pepper sace ¼ tsp. freshly ground black pepper 1 tsp. dry mustard, dissolved in 1 tsp. water 10 to 12 ounces mild cheddar cheese, grated Preheaat oven to 350o. Place a 1½ quart heat-proof dish, such as a souffle pan, in oven to warm. In a small baking pan, combine bread crumbs, a pinch of salt and the melted butter. Mix well and set aside. In a large pot, bring 8 cups of water to a boil. Add 1½ tsp. of salt and the macaroni. Cook until almost tender but still a little firm to the bite. Drain and transfer to preheated dish. Stir in remaining 4 Tbsp. of butter. In a small bowl, combine eggs, 1 cup of the evaporated milk, the pepper sauce, ½ tsp. salt, the black pepper and the mustard mixture. Mix well. Pour egg mixture over macaroni. Add ¾ of the cheese, and stir until thoroughly combined and cheese starts to melt. Place dish of macaroni and cheese in the oven, and bake for 5 minutes. Remove dish from oven and add about half of the remaining evaporated milk, and half of the remaining cheese. Stir well, and return pan to oven. Bake 5 minutes longer, remove pan from oven, and stir thoroughly. If mixture does not look moist and creamy, add a little more of the milk and cheese. Return to oven for an additional 20 minutes, removing pan from oven halfway through to stir in remaining evaporated milk and cheese.

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