Instructions: Preheat the oven to 350 degrees.

Mix bread crumbs, melted butter and a dash of salt together in a small baking pan.

Bake until golden brown and crisp, about 15 to 20 minutes; set aside.

Meanwhile, mix the eggs, 1 cup evaporated milk, pepper sauce, 1/2 teaspoon salt, pepper and mustard mixture in a small bowl. Set aside.

Meanwhile, bring 2 quarts water to a boil in a large, heavy-bottom saucepan or Dutch oven.

Add remaining 1 1/2 teaspoons salt and macaroni; cook until almost tender but still a little firm to the bite.

Drain and return to pan over low heat. Add butter; toss to melt.

Pour egg mixture over buttered noodles along with three-quarters of the cheese; stir until thoroughly combined and cheese starts to melt.

Gradually add remaining milk and cheese, stirring constantly, until mixture is hot and creamy, about 5 minutes. Top with toasted bread crumbs and serve.

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