Recipe Friday: Macaroni and Cheese

In honor of Uncle Rob's birthday today I'm giving you the dish that I''m going to bring to his "comfort food" themed birthday party tomorrow.  (Ever since Steve's Surprise Pony Party we've done themes.  One year we made tee shirts.  And people wonder why I love my in-laws!)  This recipe is from The Bride and Groom First and Forever Cookbook by Mary Corpening Barber and Sara Corpening Whiteford.  This is the cookbook that I got as a wedding shower gift and it taught me how to cook.  It's my go-to wedding gift for every wedding we to to now. 

Stovetop Macaroni and Cheese

Bread Crumbs
1/2 TBSP unsalted butter
1/2 C fresh bread crumbs
pinch of kosher salt

Macaroni and Cheese
1 egg
3/4 C evaporated milk
1 tsp dijon mustard
1/4 tsp kosher salt
freshly ground pepper
dash of hot red pepper sauce
4 oz (1C) elbow macaroni
1 TBSP unsalted butter
1 1/2 C (2oz) shredded sharp cheddar cheese

To Prepare the Bread Crumbs:n Melt the butter in a medium skillet over medium heat.  When the foam begins to disappear, add the bread crumbs and cook for about 2 minutes, tossing gently for even browing.  Add the kosher salt and set aside

To make the Macaroni and Cheese: Lightly whisk the edd in a small bowl.  Add the evaporated milk, mustard, the 1/4 tsp salt and pepper to taste and the hot red pepper sauce.

Fill a large saucepand 3/4 full with water.  Bring to a boil over high heat and add kosher salt.  Add the pasta and cook, stirring occasionally, until barely tender, 8-10 mintues.  Drain and return the pasta to the pan.  Set over low heat, add the butter, and stir until melted.  Add the evaporated milk mixture and the cheese.  Stir until the cheese melts and the mixture thickens, about 3 minutes.  Adjust the seasonings with more salt if necessary.  Serve immediately, sprinkled with the bread crumbs.