Famous Mac & Cheese with Fresh Bread Crumbs

• 1 cup fresh breadcrumbs
• 6 tablespoons unsalted butter
• 12-16 ounces of shredded cheese*
• 1/4 cup of grated/shredded Parmesan cheese
• 2 large eggs
• 1 can (12 ounces) evaporated milk
• ½ teaspoon hot red pepper sauce
• 1 teaspoon dry mustard, dissolved in 1 teaspoon of water
• 2 teaspoons salt & black pepper (to taste)
• 12-16 ounces large elbow macaroni

1. For fresh bread crumbs, you’ll need about 4-5 slices of bread of choice; sourdough pairs best with the sharpness of cheddar, but plain white bread will serve. Canned bread crumbs from the store are NOT recommended - they are too dry for this use and will end up like sand, ruining the entire batch (learned from experience). You’ll need a food processor or cheese grater. I trim the crust off first for uniform crumbs, but if using a food processor you can just throw it in whole and pulse. If using a grater, run the slices against the largest holes until you have about 1 ½ cups (they shrink after cooking to a cup). Melt 2 tablespoons of butter in a skillet on medium-low heat. When melted, toss in breadcrumbs and stir until lightly browned. Let cool completely and toss with ¼ cup of cheese (parmesan works well here), then season to taste with salt. Set aside.
2. Mix eggs, 1 cup milk, pepper sauce, and mustard mixture in small bowl and set aside.
3. Bring 3 quarts of water to boil in large pot. Add 2 teaspoons salt and macaroni and cook al dente (almost tender, but still firm to the bite). Drain and return pasta to pot over low or medium-low heat. Add remaining 4 tablespoons butter and toss to melt.
4. Pour egg mixture over buttered noodles along with ¾ of the cheese. Stir until thoroughly combined and cheese is melted. Gradually add remaining milk and cheese, stirring constantly, until mixture is hot and creamy, about 5-10 minutes. Season to taste with salt and pepper.
5. Pour cooked macaroni and cheese into baking dish. Spread crumbs evenly over top. Broil in the oven 1 to 2 minutes, until crumbs turn deep brown (watch carefully here, they can quickly blacken and burn). Let stand about 5 minutes to set and serve.

Notes

• Experiment with different combinations and ratios of cheeses. Extra sharp cheddar works well for the classic orange color and gives the familiar “bite,” but doesn’t melt as well as Colby-Jack or Fontina (which is especially soft and creamy). My recommended mix is 50/50 Vermont cheddar and Fontina, about 6-8 ounces each. But I’ve also had good results with varying ratios of five different cheeses. As for amounts, I’ve used as little as 12 ounces and up to 16 ounces for an especially rich and hearty result. Make the judgement as you’re melting and stirring the last portions until you reach the desired consistency.

• Since travel is often involved with holiday meals, you can make this batch in its entirety and transport in a foil pan, warming in the oven if necessary. Otherwise you can do steps 1-2 at home, then the rest on locale, assuming you already have your cheese shredded.

• If you happen to be reheating leftovers, a splash of milk will often help restore some of that initial creaminess.

• All ingredients and amounts are open to change based on preference (pepper sauce, substituting whipping cream for evaporated milk, more mustard, etc.), but this is a proven starting point.

bon appetit