2 large eggs
1 (12 oz.) can evaporated milk, divided
1/4 tsp. FRANK'S® Red Hot sauce
2 tsp. salt
1/4 tsp. ground black pepper
1 tsp. dry mustard, dissolved in 1 tsp. water
8 oz. elbow macaroni
12 oz. sharp Cheddar, American or Monterey Jack cheese, grated, divided

Mix eggs, 1 cup evaporated milk, FRANK'S® Red Hot pepper sauce, 1/2 teaspoon salt, pepper and mustard mix in small bowl; set aside.

Boil macaroni in 2-quarts of water with 1 1/2 teaspoons salt. Cook until almost tender but still a little firm. Drain and return to pan over low heat and add butter; toss to melt.

Pour egg mixture over buttered macaroni along with 3/4 of cheese; stir until combined and cheese starts to melt. Gradually add remaining 1/2 cup milk and cheese, stirring constantly, until mixture is hot and creamy, about 5 minutes.

Serve immediately, topped with homemade toasted bread crumbs (recipe follows).

Homemade Toasted Bread Crumbs:

2 tbsp. butter
1 cup fresh bread crumbs
salt and pepper, to taste

Note: You may substitute bread crumbs for 1 cup crumbled saltine crackers.

To make 1 cup fresh bread crumbs you will need about 5 slices of bread. Trim crusts from slices and process in food processor for 20 to 30 seconds.

Heat butter in large skillet over medium heat; add bread crumbs. Cook, tossing to coat with butter about 10 minutes. Season to taste with salt and pepper.

Serves 4.

Submitted by: Yvonne McKinney