This macaroni and cheese topped with toasted breadcrumbs is sure to please.
- 6 large eggs
- 1 cup half-and-half
- Splash of hot sauce
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 16 ounces elbow macaroni
- 2 cups shredded pepper jack cheese, about 12 ounces
- 2 cups shredded mild cheddar cheese, about 12 ounces
- 1/2 cup panko dried breadcrumbs
- 1 tablespoon melted butter
Preheat the oven to 425 degrees and adjust the rack to the top third of the oven.
Lightly grease a 9″x13″ casserole or baking dish. Set aside.
In a small bowl, combine the breadcrumbs and melted butter. Set aside.
Bring a large pot of water to a boil and add a heavy pinch of salt.
In a medium bowl, whisk to combine the eggs, half-and-half, hot sauce, and salt and pepper. Set aside.
Add macaroni to boiling water and cook until just under al dente, about 7 minutes. Drain completely, then pour macaroni back into hot pot.
Into the pot of warm, drained macaroni, add 1/3 of the egg mixture and half of the cheese. Stir slowly and constantly until cheese begins to melt, about 1 minute.
Add in the rest of the egg mixture and the remaining cheese. Gently stir over low heat for about 4 to 5 minutes until velvety and creamy.
Pour into prepared casserole dish and sprinkle with breadcrumbs. Place into preheated oven and bake for 5 to 6 minutes or until the breadcrumbs are browned.
For an easy chili mac, just fold 1 cup of Hormel Chili into the macaroni and cheese right before you put it into the baking dish.