MONTEREY JACK STOVETOP MAC & CHEESE

Monterey Jack Stovetop Mac & Cheese image

Provided by Vicki Butts (lazyme) @lazyme5909

Categories Pasta

Number Of Ingredients 14

TOASTED BREAD CRUMBS: (OPTIONAL)
2 tablespoon(s) unsalted butter
1/2 cup(s) fresh bread crumbs
MAC & CHEESE:
2 large eggs
12 ounce(s) evaporated milk
3 dash(es) tabasco sauce
1 teaspoon(s) salt, divided
freshly ground pepper, to taste
1 teaspoon(s) dry mustard
1 teaspoon(s) water
8 ounce(s) elbow macaroni
4 tablespoon(s) unsalted butter
3 cup(s) monterey jack cheese, grated (or pepper jack)

Steps:

For the bread crumbs: Heat butter in large skillet over medium heat until foam subsides. Add bread crumbs; cook, tossing to coat with butter, until crumbs just begin to color. Set aside.
For the macaroni and cheese: Mix eggs, 1 cup evaporated milk, Tabasco, 1/2 teaspoon salt, and pepper in small bowl. Mix mustard and 1 teaspoon water together. Add mustard mixture and set aside.
Bring 2 quarts water to a boil in large saucepan or Dutch oven. Add remaining salt and macaroni; cook until al dente. Drain and return to pan over low heat. Add butter; toss to melt.
Pour egg mixture over buttered macaroni along with three-quarters of cheese; stir until thoroughly combined and the cheese starts to melt. Gradually add remaining milk and cheese, stirring constantly, until mixture is hot and creamy, about 5 minutes. Serve immediately, topped with toasted bread crumbs.