Stovetop Macaroni And Cheese

1. FOR THE BREAD CRUMBS: Pulse bread in food processor to coarse crumbs, about 10 pulses. Melt butter in 12-inch skillet over medium heat. Add bread crumbs and cook, stirring often, until beginning to brown, 4 to 6 minutes. Season with salt to taste; set aside.
2. FOR THE MACARONI AND CHEESE: Mix eggs, 1 cup of evaporated milk, mustard mixture, 1⁄2 teaspoon salt, pepper, and hot sauce in bowl.
3. Meanwhile, bring 2 quarts water to boil in Dutch oven. Add pasta and 1-1⁄2 teaspoons salt and cook, stirring often, until al dente. Drain pasta and return to pot over low heat. Add butter and toss to melt.
4. Add egg mixture and three-quarters of cheese mixture to pasta and toss until thoroughly combined and cheese starts to melt. Gradually add remaining evaporated milk and remaining cheese mixture, stirring constantly, until mixture is hot and creamy, about 5 minutes. Serve immediately, sprinkling individual portions with toasted bread crumbs.

“BAKED” MACARONI AND CHEESE
Add 1⁄4 cup grated Parmesan cheese to toasted bread crumbs. Adjust oven rack 6 inches from broiler element and heat broiler. Transfer macaroni and cheese mixture to 13 by 9-inch broiler-safe baking dish and sprinkle with bread-crumb mixture. Broil until topping turns deep golden brown, 1 to 2 minutes. Cool casserole for 5 minutes before serving.