Chocolate Chip Scone Loaf

I
wanted a dinner that was quick and easy (with no complaints from those 11 and under).  This mac and cheese was a perfect fit for a cool fall night and
my little ones gobbled it up.

Mac and Cheese

2 large eggs 

1 can (12 ounces) evaporated milk

1/4 teaspoon hot red pepper sauce (I
forgot to add this)

2 teaspoons salt

1/4 teaspoon ground black pepper

1 teaspoon dry mustard, dissolved in 1
teaspoon water

1/2 pound elbow macaroni

4 tablespoon butter

12 ounces sharp cheddar or Monterey
Jack cheese, grated (about 3 cups)

Toasted Bread Crumbs

1 cup fresh bread crumbs

Pinch of Salt

1 1/2 tablespoons melted butter

Heat oven to 350 degrees.  Mix
bread crumb ingredients together in small baking pan.  Bake until golden
brown and crisp, 15-20 minutes; set aside.

In a small bowl mix eggs, 1 cup
evaporated milk, pepper sauce, 1/2 teaspoon salt, pepper, and mustard mixture;
set aside.

Bring 2 quarts of water to boil in a
large saucepan.  Add remaining 1 1/2 teaspoon 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.  Serve
immediately, topped with toasted bread crumbs.

Recipe from The Best Recipe by the editors of Cooks Illustrated magazine