Mac & Cheese

I got this recipe from my girlfriends mom.  Macaroni and cheese usually tastes better the next day.  I made this, let it cool, stuck it in the fridge, and had leftovers for the rest of the week.

Ingredients

1 lb. elbow macaroni
12 c. water
6 tablespoons butter, divided (or margerine)
2 eggs, slightly beaten
4 c. (whole) milk (you can use evaporated skim milk too)
1 large tsp. mustard, dried or prepared
2 tsp. salt
pinch of pepper or cayenne pepper
1 T. & 1 tsp. of hot sauce
6 c. shredded sharp cheddar cheese
1 c. bread crumbs

Procedure

Preheat oven to 425 degres.  grease a 9x13 pan.
Cook macaroni as directed.  Drain well.  Set aside.
 
Melt 3 T. butter/marg. in stock pot.  Add drained pasta, stirring to combine.  Add cheese.  Whisk together eggs, milk, mustard, s&p, and hot sauce.  Add to pasta and cheese.  Stir constantly over medium-high heat til cheese melts and milk and eggs begin to thicken.  Continue cooking, stirring constantly, for 5 min. or until very thich and creamy.
 
Transfer to prepared casserole.

Melt remain butter/marg. in small saucepan and mix w/ breadcrumbs. 
Spread mixture evenly over top of mac. mixture.  Bake 10-15 min. 
Can place briefly under briler to further brown, if desired. 

10-12 servings